Slow cooked Ligurian Trofie with peas, zucchini and flowers

Chef Oscar Ivan Sanchez's recipe finalist of the 2015 Pasta World Championship
473 Views
 
Livello MASTERY
30 min
474 Views
 
Livello MASTERY
0 Persone
30 min
INGREDIENTI: per 0 persone
  • 3 ½ oz zucchini
  • 4 pumpkin flowers
  • 3 ½ oz fresh peas
  • 1 ¾ oz fresh tomatoes
  • 1 ¾ oz leek
  • 2 cloves of garlic
  • 1 ¾ oz shallots
  • 7 oz Trofie Barilla
  • 4 cups chicken broth
  • salt to taste
  • pepper to taste
  • Riviera Ligure Extra Virgin Italian Olive Oil DOP
Preparation

For the pasta:

Cut the zucchini in small cubes, put some cubes aside for decorating the plate. In a pan sauté the zucchiniwith salt and pepper.
Clean the peas, blanch them into boiling salted water and set aside. Sauté the peas in an extremely hot pan.

Cut the fresh tomatoes starting from the middle and marinade for about 20 minutes in olive oil and a crushed clove of garlic. Cut the tomatoes in small cubes.
Coarsely chop the fresh pumpkin flowers. Chop the leeks, shallot and a clove of garlic; brown with the olive oil on a medium fire avoiding excessive browning.

Add trofie and cook using the risotto technique by constantly adding water and mixing. If you can’t find Trofie you can use Gemelli Barilla or Academia Barilla’s Fusilli.

Cook for about 20 minutes on a low fire.

For the pea puree:

Chop the shallot and sauté in olive oil. Add green peas, parsley and chicken broth; boil for some minutes. Blend in a mixer to obtain a puree. Season with salt and pepper and keep warm.

For the taleggio fondue:

Dice the cheese and melt on a low fire until creamy. Set aside and keep warm.

For the fine herbs oil:

Chop herbs and mix with olive oil and the zest of half a lemon.

For the decoration:

When the pasta is cooked add immediately oil, zucchini, peas, tomatoes, flowers and fine herbs. Mix ingredients together until a glaze forms on the pasta. Garnish the plate with pea puree, taleggio cheese fondue and fine herbs flowers.

Dry First courses Short
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