John Myers
Contents
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Ingredients
For the pasta:
- 300 g Water
- 7 g Chicken broth, Kraft bouillon
- 2 tbsp Mushroom powder, (preferably shiitake)
- 100 g Fusilli, dried
For the vegetables:
- 4 small Onions, red
- 2 medium sized Cloves of garlic, fresh
- 1 small Carrot
- 2 small Broccoli
- 1 smaller Paprika, red
- 1 smaller Paprika, green
- 2 Hot peppers, red, long, mild
- 2 tbsp Cut celery stalks, fresh or frozen
- 4 tbsp Celery leaves, fresh or frozen
For the sauce:
- 2 Sage leaves, dried
- 2 small Chilies, green, fresh or frozen
- 2 Eggs, size M, just the yolks
- 2 tbsp Sour cream
- 1 tbsp Tomato paste
- 2 tbsp Marsala, fortified wine
- 1 tsp Cornstarch, (Maizena)
- 100 g Pasta water, (see preparation)
- 40 g Pecorino, alternatively mountain cheese, medium-aged, finely grated
- 1 tbsp Herbal mix, Italy, frozen or dried
Also:
- 60 g Pecorino, alternatively mountain cheese, medium-aged, coarsely grated
- 3 tbsp Olive oil
- 1 tsp Pepper, black, fresh from the mill
To garnish:
- Flowers and leaves
Instructions
- Bring the water to the boil, add the chicken stock and mushroom powder. Then add the fusilli and simmer for about 10 - 12 minutes until al dente (follow the instructions on the package). Strain with a coarse sieve. Keep pasta and broth.
- Wash and clean the vegetables. Cap the onions and the cloves of garlic at both ends, peel and roughly cut into pieces. Wash the carrot, cap at both ends and peel. Using a coarse rasp, scrape off the appropriate amount from below. Only use the stems of the broccoli that the florets will use for other purposes. Cut and peel the skin stalk at the lower end. Cut all stems into approx. 6 x 6 x 30 mm sticks. Quarter the peppers lengthways, remove the seeds and cut into sticks.
- Cut the red peppers in half lengthways, remove the grains and the dividing walls and cut the halves across into pieces approx. 1 cm wide. Wash the fresh celery, shake dry and pluck off the flawless leaves, chop and have the required amount ready. Cut the flawless stems crosswise into approx. 4 mm wide rolls and have the required amount ready. Freeze the remaining leaves and rolls. Measure frozen goods and allow to thaw.
- For the sauce, chop the sage leaves. Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains and discard the stems. Beat the eggs and use only the yolks. Mix in the ingredients from sour cream to cornstarch. As soon as the pasta water has cooled below 60 degrees, add the remaining ingredients and homogenize with the magic wand.
- Preheat the oven to 180 degrees top heat.
- Heat the olive oil in a deep pan or wok and stir-fry the onions and garlic cloves until the onions are translucent. Add the ingredients for the vegetables, except for the celery leaves, and stir-fry for 1 minute. Add the fusilli and fry for 2 minutes. Deglaze with the rest of the pasta water and add celery leaves. Let simmer until the pasta water is soaked up.
- Remove from the stove and pour into an ovenproof dish. Drizzle the sauce over the fusilli and sprinkle the pecorino on top. Bake on medium heat until the pecorino has melted. Serve hot in the tin as a side dish.
Annotation:
- The pecorino should make the fusilli crispy at the top, but "have wet feet" at the bottom, i.e. not all of the sauce should have been absorbed or evaporated.
