Marco Polo left Venice and sailed towards the Orient, but it is now the Orient which is heading in the opposite direction and coming to Italy, the Marche to be precise, a region which has a pasta factory in a wheat field. After discovering the Spaghetti Mancini Unique Edition FABI|COSE BUONE, the Orient decided to pay homage to it by preparing a spring roll made of spaghetti. The exclusive Marche wheat with its slightly sweet flavour combines perfectly with traditional Oriental cuisine, but also leaves a distinctive taste on the palate and retains its typically Mediterranean flavour. Let us see how
INGREDIENTS
Spaghetti Mancini Unique Edition for FABI|COSEBUONE – 30 g
One courgette, one red pepper and one yellow pepper, one aubergine, one carrot and one spring onion
Two sheets of rice paper
Peanut oil
Soy sauce
Mixed salad
Pachino (cherry) tomatoes
Vegetable stock
Salt, pepper, balsamic vinegar, parsley, extra virgin olive oil to taste
Start by making the tomato confit as the garnish, as follows. Score a small cross on the back of the tomatoes and blanch them in boiling water for 10 seconds, then cool them in ice and cold water to stop the cooking process and peel off their skins. Cut them into two horizontally and place them in the oven with some salt, sugar, extra virgin olive oil, thyme and a crushed clove of garlic at 130 degrees for about an hour and a half.
Next, make the vegetable sauce for the Spaghetti Mancini Unique Edition FABI/COSE BUONE, which has a summery and natural flavour. Chop the vegetables into small, equal-sized pieces, apart from the spring onion, which must be chopped extremely fine, then put aside until needed.
Place the Spaghetti Mancini Unique Edition FABI/COSE BUONE in salted boiling water, heat two spoons of extra virgin olive oil in a large pan and simmer the spring onion, adding vegetable broth to stop it burning and fry it lightly. At this point, sear the other vegetables, adding them in the following order: carrot, pepper, aubergine and courgette, one and a half minutes apart, and add more vegetable broth if they become too dry. Immediately after adding the courgette, simmer it all in soy sauce and add salt and pepper . Drain the Spaghetti Mancini Unique Edition FABI/COSE BUONE and add it directly to the vegetable sauce and stir for one minute, adding small ladles of vegetable broth if necessary.
At this point, leave the spaghetti to rest in the pan and develop the flavour and dampen two sheets of rice paper slightly with water to soften them and stop them breaking.
Take a forkful of spaghetti and place it at the centre of the sheet of rice paper, then add some vegetables. Close the sheet into a little parcel and fry it for around 30 seconds, just the right amount of time to ensure the spring roll is crunchy without the spaghetti inside becoming too hard. Salt the spring roll lightly while still hot and serve with a mixed salad and the tomato confit and decorate with a few drops of balsamic vinegar.
