Pimenton Fettuccine with Escalivada Sauce

Hey everyone, sorry for the delay in this weeks recipe post. Its been quite busy for Abby and me with Feast PDX this week and getting all the prep done. Not that its a bad thing, definitely looking forward to doing this dinner tonight with some incredible chefs. I will be doing the photography for it as well so I will post some pictures from that later this week. Anyway, on to the recipe for this week. This escalivada recipe is something we did a Chesa that I have slightly tweaked to turn it into a pasta sauce. This dish will include, pimenton fettuccine, an escalivada sauce, and fresh pico.

Escalivada Sauce:                                     Yields 1 1/2 Qt

  • 6 Red Bell Peppers
  • 1 Eggplant
  • 1 Yellow Onion
  • 2 Jalapeno
  • 1 Pt Heavy Cream

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First you will want to take the peppers, eggplant, onion, and jalapeno and roast them (either on a grill or in your oven will work) You want the onion and eggplant to be tender. After everything is roasted peel the peppers, remove the seeds and cut into large pieces. Peel the onion as well and also cut into large pieces. It will all be blended so it doesn’t need to be fancy. For the eggplant you want to remove the skin, should come off very easily, try to remove as many of the seeds as you can. Next you want to place all of your ingredients in an oven safe pan (9×9 cake pan works great) cover the vegetables with heavy cream and let reduce in the oven for about 30 minutes at 400° After the cream has reduced take your ingredients and place into a vitamix or blender and blend until smooth. Finally season with salt.

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*if you would like less heat in the sauce use only one jalapeno or none*

Pimenton Fettuccine:                                            Yields 1# of dough

  • 225 G BREAD FLOUR
  • 9 EGG YOLKS
  • 2 T OLIVE OIL
  • ¼ C WATER
  • 12 G PIMENTON (SWEET, SPICY OR BLEND)

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WHISK TOGETHER FLOUR AND PIMENTON. MAKE A WELL AND ADD EGG YOLKS, OIL THEN THE WATER, RESERVING THE REMAINING PORTION TO BE USED IF NEEDED. MIX UNTIL THE DOUGH JUST COMES TOGETHER (2-3 MINUTES). USE REMAINING WATER IF NEEDED TO HELP THE DOUGH COME TOGETHER. ONCE DOUGH HAS FORMED TURN ONTO A LIGHTLY FLOURED SURFACE AND KNEAD BY HAND FIR 4-5 MINUTES UNTIL IT FEELS SILKY AND SMOOTH, LIKE STIFF PLAYDOUGH. ONCE DOUGH IS READY PRESS INTO A DISC, WRAP IN PLASTIC AND CHILL AT LEAST 45 MINUTES BEFORE ROLLING.

WHEN ROLLING BE SURE THE MACHINE AND PASTA ARE FLOURED TO PREVENT STICKING.

READY TO ROLL OUT:

BRING DOUGH OUT OF FRIDGE 10 MINUTES BEFORE ROLLING. CUT DOUGH INTO 4 EQUAL PIECES. FORM EACH PIECE INTO AN OVAL WIDE ENOUGH TO FIT THE PASTA ROLLER. SET THE PASTA ROLLER TO THE WIDEST SETTING (#1 ON MY KITCHEN AID MACHINE). LIGHTLY FLOUR WORK SURFACE AND 1 PIECE OF DOUGH AND PASS IT THROUGH THE ROLLER. LIGHTLY DUST SHEET AND BRUSH OFF EXCESS FLOUR WITH HANDS. REPEAT PROCESS 2 TIMES PER EACH PIECE OF DOUGH. GRADUALLY MOVE DOWN IN SIZE TO MAKE THE PASTA THINNER AS YOU GO USING THE SAME PROCESS. IF THE DOUGH SHEET GETS TOO WIDE FOR THE ROLLER FOLD IN THE SIDES TO CREATE A RECTANGLE PIECE OF DOUGH THAT FITS THE ROLLER.

FOR THICKER PASTA (LINGUINE, FETTUCCINE, PAPPARDELLE, ETC…) TAKE DOUGH TO #2-#3 SETTING.

FOR SHEETS TAKE PASTA TO #4-#5 SETTING

DOUGH IN DISC FORM WRAPPED TIGHTLY IN PLASTIC, ROLLED SHEETS OR CUT PASTA CAN BE FROZEN FOR UP TO 3 MONTHS, OR REFRIGERATED FOR UP TO 3 DAYS.

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SHEETED OR CUT PASTA CAN BE DRIED OVER NIGHT AND STORED IN AN AIRTIGHT CONTAINER FOR A COUPLE WEEKS.

KEEP IN MIND FRESH PASTA TAKES LESS TIME THAN DRIED PASTA TO COOK.

PASTA CAN BE COOKED STRAIGHT FROM FROZEN AS WELL, JUST DROP IT INTO BOILING WATER.

Pico de Gallo:                                           Yields 1 Pt

  • 4 Roma Tomatoes
  • 1 Shallot
  • 4 Cloves of Garlic
  • 25g Olive Oil
  • 15g Red Wine Vinegar
  • 10g Fine Chopped Parsley

First peel the romas. Next cut the sides and remove the core and seeds. Finely dice the roma, shallots, and garlic. Combine in a bowl with evoo, red wine vinegar and copped parsley.

Finished Dish:

When you are ready to serve heat the sauce in a saute pan, add your pasta and coat with sauce, finally toss in some spinach and wilt. Top with fresh pico and enjoy!

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Side note that we realized after the fact to make it extra delicious top with some shaved manchego cheese.

If you have any questions or comments feel free to let us know and we’ll get back to you. Hope you guys enjoyed this first recipe post! We look forward to continuing new recipes and dishes each week.

 

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