WHOLE WHEAT CURLS with VEGETABLES and PEPPER COMPOTE
A healthy, colorful, and flavorful dish: Whole Wheat Riccioli with crunchy vegetables and a pepper compote that adds a sweet, aromatic note. Perfect for a light lunch or vegetarian dinner, this dish is rich in fiber and vitamins.
Ingredients for 3 servings:
- 250g of Ferrari wholemeal Riccioli
- 2 tablespoons of Ferrari Pepper Compote
- 1 courgette
- 2 carrots
- 1 potato
- 1 Celeriac
- Ferrari extra virgin olive oil to taste
- Salt to taste
Preparation:
- Prepare the raw vegetables: Wash the zucchini and cut it into julienne strips (thin strips). Peel and wash the carrots , celeriac , and potato . Cut one carrot and the zucchini into julienne strips and place them in a bowl of ice water to keep them crunchy. Cut the other vegetables (carrot, potato, and celeriac) into small cubes, about 0.5 cm.
- Blanch and sauté the vegetables: Bring a pot of salted water to a boil and quickly blanch the carrot , celeriac , and potato cubes for about 2-3 minutes. Drain and transfer them to a pan with a drizzle of extra virgin olive oil . Sauté the vegetables over medium-high heat for about 5 minutes, until golden and crispy on the outside but soft on the inside.
- Cook the whole-wheat riccioli: In a pot, bring salted water to a boil and cook the whole-wheat riccioli according to the package instructions (usually 8-10 minutes). Drain them al dente, about 2 minutes before cooking.
- Sauté the rice curls with the vegetables: Add the drained rice curls to the pan with the sautéed vegetables and sauté them together for a couple of minutes, stirring well to blend the flavors. If necessary, add a drizzle of extra virgin olive oil .
- Plating: Using a ladle, arrange the whole-wheat curls on the plate, creating small mounds of pepper compote on top. Top with the julienned vegetables , which you previously soaked in ice water, drained and drizzled with extra virgin olive oil .
For a touch of crunch, add some chopped walnuts or pumpkin seeds on top of the pasta and vegetables.
