OPEN CARBONARA by Martini Chef

INGREDIENTS

• 900 g Gluten-free Spaghetti
• 0.6 g Saffron
• 1200 g Potatoes
• 200 g Crispy Soybeans Flakes
• 2 tablespoon Extra virgin olive oil
• 600 g Fresh Celeriac
• To taste: Black pepper
• To taste: Salt

PREPARATION

1. 1.Boil the peeled potatoes in lightly salted boiling water until tender, then mash them in a bowl with a fork or potato masher.
2. 2.Peel the celeriac and cut it into 2 mm cubes, then bake in oven at 120 °C for 20 minutes on a baking tray until dried and slightly toasted. Care not to use the ventilated program to avoid dispersion of the small cubes.
3. 3.Put the saffron in a small container with 100 ml water and wait for the water to obtain a yellow colour. Pour into the bowl with the mashed potatoes. Add black pepper to taste, and blend in a food processor with some additional cooking water if needed until creating a smooth and homogeneous sauce.
4. 4.In a non stickpan, toast the soybeans flakes with olive oil on medium heat for 5 minutes, until golden. In the meantime, blend the celeriac cubes in a food processor in order to get them crumbled.
5. 5.Cook pasta in boiling salted water according to package directions, drain and pour in a pan together with the saffron and potatoes sauce on a low heat, stirring gently to heat it up.
6. 6.Plate and top with the toasted soybeans flakes, the celeriac crumbs and grated pepper to taste, then serve.