Today we have a great vegan recipe from Paradiso Pure.Living. The two chefs Federica Scolta and Ivan Hladyuk shared their preparation of the Spaghetti alla Chitarra with us.
Guitar pasta
The spaghetti alla chitarra (guitar pasta) are squared pasta traditionally made in Abruzzo. To cut the pasta, they use a special frame that looks like an instrument with strings stretched. The cutting device was developed in Abruzzo to simplify the cutting of homemade pasta. The traditional recipe was created with a refined combination of flavors and colors in line with Paradiso’s 100% vegetarian concept. You don’t need eggs for the recipe, as it is a vegan version of the classic.
Please note: Depending on the type of grain, a different amount of hot water is needed. Each type of grain has different absorbency. For this reason, there is no specific amount of hot water for this recipe.
SPAGHETTI ALLA CHITARRA
Ingredients
- 500 g semolina flour
- 1 g salt
- Some warm water
- 300 g rutabaga tops
- 300 g Italian kale
- 300 g pumpkin
- 300 g beet
- Salt
- Pepper
- Orange
- Olive oil
- Ice
- Garlic
- Black garlic (fermented)
- Fresh herbs for decoration
Directions
- Step 1 Pasta: Mix the semolina flour with a little warm water to form a smooth dough and keep it in the refrigerator for half a day. After resting, roll out to a thickness of 1 millimeter. Cut the pasta into spaghetti shapes, using the guitar dough cutter. Boil the pasta in salted water (about 5 minutes).
- Step 2 
Pumpkin cream: Finely chop the pumpkin and saute with a little salt in a saucepan over medium heat. Stir from time to time. When the pumpkin is soft, puree with a tablespoon of olive oil and a little rosemary sprigs and season to taste.
- Step 3 
Beet cream: Wash beet (do not remove peel) and boil in a pot with cold water and a little salt. After about 30 minutes, do a cooking test with a toothpick. When the beet is cooked, remove the skin and cut it into small pieces. Puree with a tablespoon of olive oil and some salt and pepper and season to taste. Keep the cream warm in a water bath.
- Step 4 
Cream of turnip tops (cime di rapa): Boil salted water in a small saucepan. Clean the turnips and remove the leaves. When the water boils, first blanch the tops for 2 minutes and then the beet leaves for another 3 minutes. After 5 minutes, drain into a container with ice water and salt. Pour off excess water and puree with a tablespoon of olive oil and spices. Keep the cream warm in a water bath.
- Step 5 
Cream of Italian kale (Cavolo nero): Reuse the cooking water of the beets and also the ice water. Clean the leaves of the cabbage and remove the middle part of the leaf. Boil leaves for 4 minutes and then pour them off into the ice water. Cool and drain and puree with a tablespoon of olive oil. Season with salt, pepper, and grated orange. Keep the cream warm in a water bath.
- Step 6 
Garnish: Heat a pan with a little oil and a clove of garlic. Remove the garlic after a short time. Toss the pasta in the pan along with a scoop of pasta water. Form a nest of pasta on a plate and cover with the various sauces. Garnish with thin slices of black (fermented) garlic, some fresh herbs, and a sprinkle of olive oil.
Read more: VEGAN AND VEGETARIAN ON VACATION – OFFERS FOR EVERYONE
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