The flavours of summer come together for our Spaghetti Mancini Unique Edition for FABI COSE|COSEBUONE. Today our recipe requires a little more preparation but it’s bursting with taste and perfect for preparing in advance for your guests. This colourful antipasto dish is rich in flavour thanks to the flavoursome wheat of our Spaghetti Mancini Unique Edition for FABI COSE|COSEBUONE, which deserves only the finest ingredients of the season.
We’ll be making a terrine of roasted peppers and tomato confit filled with spaghetti and seasonal vegetables. It’s summer, so the stars of the season are courgettes, aubergines and peppers, while the hot-cold contrast will create a feast of flavours and sensations for the palate.
INGREDIENTS – per serving
Spaghetti Mancini Unique Edition for FABI COSE|COSEBUONE – 30 g
One courgette, one red pepper and one yellow pepper, one aubergine, one carrot and one spring onion
Soy sauce
Grated Parmesan cheese
Croutons
Vegetable stock
Salt, pepper, garlic, parsley, thyme, extra virgin olive oil to taste
Start by preparing the vegetable stock. In a pan, brown some celery, carrot, onion and tomato with skin in a little olive oil for 3 minutes. When the vegetables have browned, add ice and very cold water. Bring to the boil and then reduce the heat to low and cook for at least an hour and a half. Then strain through a fine mesh sieve, et voilà, freshly prepared vegetable stock.
Next make the Parmesan wafer. Grate some Parmesan onto a sheet of parchment paper in a frying pan over a low heat. When the cheese has melted, remove from the heat and leave to cool. The cheese will harden to create a Parmesan wafer.
To make the croutons, cut a slice of crusty bread into cubes. Brown the cubes in a frying pan with some oil, salt and pepper for a few minutes until crunchy. Then leave to cool.
Prepare the yellow pepper as follows. Place in the oven at maximum temperature for about 20 minutes. Remove the skin and seeds and then return to the oven at 180 degrees with salt, sugar, thyme and extra virgin olive oil for 20 minutes. Then leave to cool.
Next make the tomato confit. Score a small cross into the skin of the base of the tomatoes and blanch them in boiling water for 30 seconds. Then transfer them to a bowl of ice and cold water to stop the cooking process and peel off their skins. Cut into four and remove the seeds and juice. Then place in the oven with some salt, sugar, thyme and extra virgin olive oil at 130 degrees for about an hour and a half. Then leave to cool.
You are now ready to create the terrine. With the help of a ring mould on a sheet of parchment paper cut to size, create a tomato confit base. Then alternate slices of tomato and pepper on the walls, overlapping them slightly. Leave to rest in the fridge to set.
We are now ready for our Spaghetti Mancini Unique Edition for FABI COSE|COSEBUONE. Add the spaghetti to salted boiling water. In the meantime, heat two tablespoons of extra virgin olive oil in a large frying pan and sweat the spring onion by gradually moistening it with vegetable stock until it is soft and no longer crunchy. Then add all the vegetables, chopped into small cubes, in the following order: carrot, red pepper, aubergine and courgette. Continue adding vegetable stock as it is absorbed. At the last minute, add the soy sauce and drain the Spaghetti Mancini Unique Edition for FABI COSE|COSEBUONE directly into the pan with the vegetables. Sauté for one minute with a last ladle of vegetable stock to combine all the flavours. Remove from the heat and sprinkle over a handful of chopped parsley.
Complete the terrine by adding the Spaghetti Mancini Unique Edition for FABI COSE|COSEBUONE and sealing it with some tomato confit.
Turn the terrine upside down on a plate and garnish around the edges with salad leaves, a drizzle of balsamic vinegar and croutons. Top the terrine with the Parmesan wafer and a sprinkling of parsley.
Recipe by Luca Robledo
