TORTIGLIONI WITH SPRING VEGETABLES

INGREDIENTS

• 360 g Tortiglioni
• 80 g Mini yellow zucchini
• 80 g Mini green zucchini
• 40 g Red peppers
• 100 g Tomatoes
• 80 g Purple eggplants
• 40 g Taggiasches olives pitted
• 10 g Spring garlic
• 10 g Cévennes sweet onion
• 10 g Pinenuts
• 60 g Parmesan cheese
• 6 Basil leaves
• 40 g Extra virgin olive oil
• 2 g Salt
• 2 g Pepper

PREPARATION

1. 1.For the zucchini (green & yellow separately): Peel the zucchini, blanch the skin for a few seconds in hot salted water. Slice the inside and sauté in little oil. Combine the preparations in a strainer in order to obtain a textured sauce. Recover the vegetable coulis, adjust the seasoning.
2. 2.For the tomatoes & peppers: Cut the tomatoes & peppers into cubes, melt them over high heat. Once the sauce has dried out, adjust the seasoning. Strain through a sieve, set aside.
3. 3.For the eggplant & taggiasche olives: Cut the eggplant into brunoise (small dices), salt and leave in for half an hour. Rinse. Grill and sauté in a frying pan, mix with taggiasche olives and strain through a sieve. Set aside.
4. 4.For the garlic & onion: Blanch the spring garlic, slice it finely with the Cévennes onion. Melt, mix and strain through a sieve, then set aside.
5. 5.For the basil: Set aside some leaves young and small for garnish. Blanch the rest of the basil leaves. Mix with pinenuts and grated Parmigiano Reggiano cheese. Adjust the seasoning.
6. 6.Set any sauce in a pastry bag and keep them warm.
7. 7.In a large pot, cook the Tortiglioni “al dente” in hard boiling salted water. Strain them and set the pasta on parchment paper.
8. 8.Cut the Tortiglioni with a knife, in different lengths, leaving part of them in the original size.
9. 9.Place them standing on the dish. Fill each Tortiglioni with one sauce. Enjoy creating a variegated dish with different flavors in different sized Tortiglioni. Serve and garnish with some basil leaf.