TuttOggi.infoEdizione di giovedì 08 gennaio 2009

STRANGOZZI MICHELLE (*)

 

Blu strangozzi with gaxpacho of tomatoes, mature “ricotta” and nettle “pesto”.

Ingredients for 4 people: 400 gr of superfine flour, 100 gr of mature “ricotta”, To make Gaxpacho: 5 gr of minced garlic- 100 gr of minced onion - 10 gr of minced cucumber - Minced parsley - 100 gr of red peppers - 150 gr of centrifuged tomatoes, 30 gr blueberries juice (or 2 gr of blu food colouring), 100 gr of extra vergin olive oil100 gr nettle (or baby spinach), 10 gr of pine nuts.

Divide the superfine flour in two equal parts. Knead with your hands one part of superfine flour with water (about 60/80 gr) and 30 gr. of blueberries juice (or with blu food colouring), squeezed from fresh or frozen blueberries and of course without seeds and peel, and mix until the dough is smooth and well mixed.

 Mix the other part of flour only with water and set aside the doughes. Roll out the doughes and let settle for an hour then cut into its typical mould (the saying says: thick with knife and thinly with rolling pin) and let the strangozzi laying down on a counter top covered with flour in a cool and airy room.Adjust the gaxpacho with salt and black pepper then cook the strangozzi in a large pot of salted water when the cooking is complete strain the pasta. Cover the base of the dish with the gaxpacho.Use a carving fork and a wooden spoon to create a nest of strangozzi, decorate the dish with fan shaped thin slices of tomatoes. Use the pesto, get by the emulsion of nettle, extra vergin olive oil, salt and pine nuts to dress the dish. Add flakes of mature ricotta.Finish of the dish with parmesan wafer stars and stripes shapes (crisp and roast).Serve the dish cold or warm.Enjoy your meal!(*) This recipe has been created by chef Angelo Franchini in co-operation with Tuttoggi.info.