Barilla for Professionals

BULDAK RAMEN-INSPIRED PROTEIN+® SPAGHETTI WITH SPRING PEAS, HEIRLOOM TOMATOES AND CRISPY ENOKI

Servings
12
Difficulty Level
Medium

INGREDIENTS

  • 1 1/2 lb Barilla Protein+® Spaghetti
  • 8 cloves garlic
  • 1 cup extra virgin olive oil
  • 4 sheets nori, toasted
  • 1 Tbsp cuttlefish ink
  • 1/2 cup heirloom cherry tomatoes, halved
  • 2 Tbsp fava beans (broad beans)
  • 2 Tbsp spring peas
  • 1 Tbsp Buldak Sauce*
  • 2 Tbsp heavy cream
  • 1/4 cup enoki mushrooms
  • Seasoned rice flour, as needed
  • 1 tsp yuzu
  • Pea shoots, for garnish
  • Salt and pepper, to taste

PREPARATION

  1. 1.Prepare the garlic confit by slowly cooking garlic in extra virgin olive oil until tender. Reserve the garlic and oil.
  2. 2.Prepare the nori garlic emulsion. Combine toasted nori, confited garlic and cuttlefish ink in a blender. Gradually add the reserved garlic confit oil and blend until emulsified. Set aside.
  3. 3.Heat a sauté pan over medium heat with a small amount of a neutral oil. Add cherry tomatoes, fava beans and spring peas. Sauté until heated through while maintaining a crisp texture. Season with salt and pepper, to taste. Set aside.
  4. 4.Combine Buldak sauce and heavy cream in a skillet. Bring to a simmer and season with salt and pepper, to taste.
  5. 5.Lightly dredge enoki mushrooms in seasoned rice flour. Fry at 350°F until golden and crispy. Set aside.
  6. 6.Cook pasta according to package directions, slightly undercooking so it can finish cooking in the skillet.
  7. 7.Add pasta to the skillet with the Buldak cream sauce and finish cooking, tossing until the pasta is evenly coated and cooked through.
  8. 8.Add yuzu and nori garlic emulsion, tossing to combine. The emulsion should give the pasta a green to dark tint from the toasted nori.
  9. 9.Fold cherry tomatoes, fava beans and spring peas into pasta.
  10. 10.Finish with additional nori garlic emulsion and garnish with pea shoots and crispy enoki mushrooms.

CHEF'S NOTE

Created by Chef Joseph Guinto, Assistant Director and Executive Chef at Stanford Dining. 

*Stanford Dining makes a fresh Buldak sauce with gochujang, gochugaru, dried shiitake seasoning, honey, sesame oil, salt and pepper. A commercially prepared Buldak-style sauce may also be used.

As a co-founder of the Menus of Change University Research Collaborative (MCURC), Stanford Residential & Dining Enterprises (R&DE;) was among the first university dining organizations to recognize the power of campus food programs to drive broader food-systems change. Barilla, a founding sponsor of MCURC, has found strong alignment between its values and goals and those of the college and university dining community, particularly MCURC’s members and leaders. This partnership has led to on-campus initiatives that educate and inspire students and dining teams about healthy, sustainable eating, including educational programs focused on the Mediterranean diet.

https://www.barillaforprofessionals.com/en-us/recipes/buldak-ramen-inspired-protein-spaghetti-with-spring-peas-heirloom-tomatoes-crispy-enoki/