RED LENTIL SPAGHETTI WITH GARDEN FLAVOURS

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Livello MASTERY
40 min
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Livello MASTERY
4 Persone
40 min
INGREDIENTI: per 4 persone

11.5 oz of Red Lentil Spaghetti

 

FOR THE CHICKEN AND VEGETABLE SAUCE:

5.2 oz of zucchini

7 oz of celeriac

3.5 oz of chicken breast

3.5 oz of the green part of the celeriac or simply celery

1 lemon

 

FOR THE PARSLEY AND PISTACHIO PESTO:

3/4 oz of parsley

1/2 cup of pistachio nuts

Garlic to taste

1 oz of extra virgin olive oil

Salt to taste

 

FOR THE CELERIAC EMULSION:

1/2 white onion

1/3 oz of oregano

Fennel seeds to taste

Coriander seeds to taste

4 tsp of sunflower seed oil

White vinegar to taste

White wine to taste

3 tbsp of fresh coriander

Extra virgin olive oil to taste

Salt to taste

Black pepper to taste

PREPARAZIONE:

Bring the water for pasta to the boil. Add 1 tsp of salt every liter of water.

 

VEGETABLE SAUCE

Finely dice the chicken breast, half of the celeriac and the other vegetables. SautĆ©e each type of vegetable separately in a frying pan with olive oil, thyme and unpeeled garlic. Then, sautĆ© chicken and celeriac. Season with salt and pepper.Ā  When every ingredient is cooked, allow to rest in a bowl.Ā  In the end, marinate with a bit of grated lemon rind. Keep warm.

 

PISTACHIO PESTO

Blend the basil and pistachio with oil and a pinch of salt, until reaching a creamy sauce. Season with salt and put in a large bowl.

 

CELERIAC EMULSION

In a frying pan, cook the other half of the celeriac with the finely chopped white onion. When cooked, blend adding the oregano, coriander seeds and the fennel emulsified with sunflower-seed oil. Adjust the flavour with a bit of white wine and vinegar. Keep warm.

 

Boil the 5 Grains Spaghetti for 9 minutes, drain and toss in a bowl with the pesto. Add 2/3 of the chicken and vegetable sauce and mix well.

 

In a soup dish form a layer with the celeriac emulsion and top it with the nest of pasta.

 

Garnish with the remaining sauce, some leaves of fresh coriander and serve.

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