Crispy, colorful Fusilli alla Francesca

Ingredients for 2 servings:

• 200 g water
• 4 g chicken stock powder
• 100g fusilli
• 100 g Pecorino, coarsely grated, alternatively medium-aged mountain cheese
• 2 small spring onions
• 30 g carrot(s)
• 2 Pepper, red, long, mild
• ¼ small bell pepper(s), green
• ¼ small bell pepper(s), red
• 2 m.-large tomato(s), fully ripe
• 2 tbsp sunflower oil
• 2 medium-sized garlic cloves
• 2 small chili peppers, green, fresh or frozen
• e.g. water (pasta cooking water)
• 1 tbsp tomato paste
• 1 tsp black pepper, from the mill
• 1 pinch(s) nutmeg, freshly grated
• 1 tbsp Italian herbs
• e.g. frisée lettuce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

A spicy side dish (Contorni) from the Ligurian cuisine of Italy, topped with crispy Pecorino cheese.

Bring the water to a boil, dissolve the chicken stock in it. Add the fusilli and cook for about 10 minutes until al dente. Stir occasionally. Strain and reserve the stock for the sauce. Place the fusilli on a clean tea towel, spread out, and cover. Wash the spring onions, removing any wilted leaves and roots. Cut the white and green parts into approximately 4 cm long pieces, halve lengthwise, and then halve the halves lengthwise. Keep the white and green parts separate. Wash a small carrot, decapitate both ends, peel, and slice diagonally into thin sticks approximately 3 x 3 mm in diameter, keeping the appropriate amount on hand. Wash the red peppers, remove the stems, halve lengthwise, remove the seeds and membranes, and cut the halves crosswise into approximately 1 cm wide pieces. Wash the bell peppers, deseed them, remove the light green ribs, and halve the quarters lengthwise and then crosswise into approximately 2 cm wide pieces. Wash the tomatoes, remove the stems, peel them, quarter them lengthwise, remove the green and white stems and seeds, and halve the quarters lengthwise and set aside. For the sauce, de-cap the garlic cloves at both ends, peel them, and press them through a garlic press. Wash the small, green chilies and thinly slice them crosswise. Leave the seeds on and discard the stems. Add the remaining ingredients, mix well, and set aside. Heat the sunflower oil in a deep pan or wok, add the white parts of the spring onions, the grated carrots, and the bell peppers, and stir-fry for 2 minutes. Add the noodles and the green parts of the spring onions and stir-fry for 2 minutes. Deglaze with the sauce and mix. Divide between two ovenproof dishes, sprinkle with cheese, and bake over high heat or on the grill until the cheese begins to develop light brown spots. Remove from the oven immediately, garnish, and serve as a side dish (contorni). Note: In Italy, side dishes are traditionally served on separate plates or bowls.