Ashley Wright
Contents
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Ingredients
Fettuccine:
- 225 g Durum wheat semolina
- 1 Pc. Lime
- 75 g Flour
- 135 ml Warm water
- 15 g Basil
Riesling sauce:
- 2 Pc. Garlic cloves
- 1 Pc. Shallot
- 50 g Butter
- 200 ml Vegetable stock
- 100 ml Riesling
- 100 ml Cream
- Salt
- Pepper
Scallops:
- 10 Pc. Scallops
- 50 g Butter
- 1 Pc. Rosemary sprig
- 1 Pc. Clove of garlic
Caramelized tomatoes:
- 5 Pc. Cherry tomatoes
- 1 tbsp Powdered sugar
- Balsamic vinegar
Instructions
For the fettuccine:
- Mix the flour with the semolina. Then slowly add the water while kneading the dough. Chop the basil and add to the dough. Continue kneading the pasta dough until it becomes elastic and no longer sticks to your hands. Let the dough rest in the refrigerator for half an hour.
- Roll out the dough in a pasta machine to the desired thickness. Now portion the dough and guide it through the cutting attachment of the pasta machine. Hang the finished pasta on a pasta dryer.
- Put the dried noodles in boiling salted water and cook for about 5 minutes, until the noodles are firm to the bite. Then arrange on plates.
For the Riesling sauce:
- Chop the shallot and garlic and sauté in butter. When the shallots are translucent, deglaze with Riesling. Add the cream and vegetable stock and reduce. Puree everything in a blender and season with salt, pepper and lime juice.
For the jaboks clams:
- Pat the scallops dry and season with coarse pepper. Melt the butter in a pan. Fry the scallops with the sprig of rosemary and the clove of garlic briefly on each side, then serve on the fettuccine.
For the caramelized tomatoes:
- Melt powdered sugar in a pan. Caramelize the halved cherry tomatoes and deglaze with balsamic vinegar.
Nutrition
Serving: 100gCalories: 190kcalCarbohydrates: 10.2gProtein: 2.1gFat: 15.1g
