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Fried Calamarata n.314, with pepper cream, ginger and aged balsamic vinegar

RECIPES LA MOLISANA


Fried Calamarata n.314, with pepper cream, ginger and aged balsamic vinegar

 
PREPARATION

INGREDIENTS:

  • Calamarata n.314 La Molisana   200g
  • Peanut oil   1 lt
  • Aged balsamic vinegar (18 months old)   to taste
  • Yellow peppers, fresh and meaty   150g
  • Small piece of ginger   50g
  • Shallot   30g
  • White Wine   30 cl
  • Medium potato   n.1 piece
  • Butter   to taste
  • Extra virgin olive oil   to taste
  • Salt & White pepper   to taste

INSTRUCTIONS:

In boiling salted water cook the Calamarata 314, drain al dente. Set the pasta a tray and let it cool, sprinkling the pasta with extra virgin olive oil.

Clean peppers, cut them into thin stripe and wash it well. Boil the peppers in salted water for about two minutes and cool in ice water.

In a separate saucepan brown the shallots previously cut into julienne strips, with a drizzle of extra virgin olive oil, sprinkle with white wine and allow it to evaporate. Add the diced potato, 2dl of hot water and cook until it's ready. Subsequently separate the liquid from the solid part of the mixture . Put in the blender the solid part and slowly add the liquid.

Drain the peppers and add grated ginger a knob of butter and extra virgin olive oil . Adjust with salt and white pepper.

Fry in hot peanut oil (about 200 °C) the pasta and make sure it is crispy outside and soft inside.

Serve with the sauce of ginger and pepper and a few drops of vinegar aged of 18 months.

 

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