Squid Ink Tagliatelle on a Sunchoke Mash Bed(2014-03-30 20:59:41)
Ingredients for four people:
- 200g white flour
- 10g rice flour
- 150g warm water
- 1 package of squid ink
- 1 tablespoon of extra-virgin olive oil
For the sauce:
- 15 cherry tomatoes
- 1 garlic clove
- 1 anchovy
- Chili pepper
- 4 medium-sized sunchokes (Jerusalem artichokes)
- Reduced fish broth or hot water (as needed)
- Extra-virgin olive oil
- Chopped parsley
For lemon froth (optional):
- Juice of one lemon
- 30g water
- 4gr soya lecithin
- Pinch of salt
To make the tagliatella, mix and sift
the flours and then create a mound at the center of which place the
water, squid ink, olive oil and a pinch of salt. Mix everything
together first with a fork and then using your hands until the
pasta dough is homogenous and smooth. Cover with a bowl and let
stand for 30 minutes. Spread the dough out thin with a rolling pin
and then cut tagliatelle that are one centimeter wide.
Put two tablespoons of oil into a pan and sauté a garlic clove along with an anchovy, which must dissolve. Add the tomatoes that have been cut in half and cook on a high flame for a few minutes, adding a ladle of the boiled pasta water at the end if needed.
Peel the sunchokes and cut into thin slices so they can cook quicker. Brown a garlic clove in a pan with olive oil and then remove it before adding the slices. Cook until soft adding the fish broth or hot water if necessary. Place everything in a mixer and blend, slowly adding olive oil and, if desired, the reduced broth. Strain to make sure it is a creamy and velvety mash.
While boiling the pasta prepare the lemon froth by mixing the lemon juice with room-temperature water and the soya lecithin and whip with an immersion blender until it foams up.
When cooked drain the pasta and mix it with the tomato sauce.
Serve by first spreading out the sunchoke mash on the bottom of a flat dish and then place the tagliatelle on top, adding two teaspoons of the lemon froth (if desired) and topping with chopped parsley.
Wine to pair:
Unique Spumante Brut Rosé Ermete Medici
A pleasing sparkling wine made using the traditional method. It has a nice pink color with a delicate aroma of fruit and a fresh and harmonious mouthfeel.
Area of production: Reggio Emilia, Tenuta La Rampata, in a clay soil
Grape variety: Lambrusco Marani
Fermentation: Traditional in-bottle method
Alcoholic content: 12%
Serving Temperature: 8-10°C