SPAGHETTI WITH GRILLED ONIONS, GREEK YOGURT SAUCE
11.5 oz Barilla Spaghetti N. 5
4 yellow onions
1 celery stick
1 sun gold tomato
5.2 oz greek yogurt
salt and pepper to taste
FOR THE VEGETABLE STOCK
For the onion stock, peel the 4 onions and cut in half, then blanch in abundant water to smooth the taste.
Drain and dry out the onions. Toast the onions on a grill. When the onions are ready, submerge in cold water and boil for about 2 hours to obtain the stock. Then drain and reduce the stock for another hour, to have a concentrate of all the flavors.
FOR THE BRUNOISE
For the Brunoise, cut all the raw vegetables in small dices, dress with extra virgin olive oil and salt.
FOR THE YOGURT SAUCE
Put 5.2 oz of Greek yogurt in a bowl, add salt and pepper, about 2 tsp extra virgin olive oil, a little lemon juice and blend with a scraper until smooth and homogeneous. Let rest in the fridge inside a piping bag.
FOR THE PASTA
String one end of each portion of spaghetti to shape a bundle. Cook the spaghetti in abundant salted water up to half-cooking time, drain and place the bundle in a frying pan with the onion stock and finish cooking the pasta. This technique allows the spaghetti to absorb the onion stock and take in the sweet and distinct flavor, it also makes it easier to handle the pasta when it comes to plating.
Using the tongs, hold the bundle of spaghetti and place it inside the Savarin mould, to shape it as desired. Cut off the end tied with string that has remained uncooked. To plate, flip over the spaghetti mould into a plate so it looks like a nest, finish with the vegetable Brunoise in the middle, dollops of yogurt sauce and sprouts, to taste.
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