PASTA WITH SPRING VEGETABLES
14 oz of Tortiglioni
10 oz of mini yellow zucchini
10 oz of mini green zucchini
7 oz of red pepper
10 oz of tomatoes
10 oz of purple eggplants
5 oz of Taggiasches olives pitted
1 clove of spring garlic
5 oz of Cévennes sweet onion
5 oz of pinenuts
½ cup Parmigiano Reggiano cheese
5 basil leaves
1 pint of extra virgin olive oil
Espelette pepper to taste
Salt and pepper to taste
Xanthan as needed
Various edible flowers and aromatic herbs in season
ZUCCHINI (GREEN & YELLOW SEPARATELY)
Peel the zucchini, blanch the skin for a few seconds in hot salted water. Slice the inside and sauté in little oil. Combine the preparations in a strainer in order to obtain a textured sauce. Recover the vegetable coulis, adjust the seasoning.
TOMATOES & PEPPERS
Cut the tomatoes & peppers into cubes, melt them over high heat. Once the sauce has dried out, adjust the seasoning. Strain through a sieve, set aside.
THE EGGPLANT & TAGGIASCHE OLIVES
Cut the eggplant into brunoise (small dices), salt and leave in for half an hour. Rinse. Grill and sauté in a frying pan, mix with taggiasche olives and strain through a sieve. Set aside.
GARLIC & ONION
Blanch the spring garlic, slice it finely with the Cévennes onion. Melt, mix and strain through a sieve, then set aside.
Set aside some leaves young and small for garnish. Blanch the rest of the basil leaves. Mix with pinenuts and grated Parmigiano Reggiano cheese. Adjust the seasoning.
For all preparations use a little Xanthan, if needed, to obtain a brilliant preparation with a nice dressage.
Set any sauce in a pastry bag and keep them warm.
In a large pot, cook the Tortiglioni “al dente” in hard boiling salted water. Strain them and set the pasta on parchment paper.
Cut the Tortiglioni with a knife, in different lengths. Leaving part of them in the original size.
Place them standing on the dish. Fill each Tortiglioni with one sauce. Enjoy creating a variegated dish with different flavors in different sized Tortiglioni.
Serve and garnish with some basil leaf.