Monday, May 25, 2009

Campanelli with saffron-infused carrot broth, scallops, and truffle oil

I adapted a recipe from the Dean and Delucca Food and Wine cook book for this dish.

This paired well with both a Viognier and a dry Sauvignon Blanc.

4 cloves of garlic, thinly sliced
1 carrot, small dice
1 sm zucchini, small dice
12 scallops (vegan option: oyster mushrooms)
3 c carrot juice
2 T olive oil
healthy pinch cayenne
1/4 t cinnamon
healthy pinch saffron
a few gindings of nutmeg
4 c small pasta (such as campanelli)
1/2 c slivered almonds, toasted
parsley, minced
4 t white truffle oil
Put a pot of salted water on to boil (for the pasta).

Put a medium sauce pan over medium heat with 1T olive oil. Add sliced garlic and saute until golden. Add carrots and toss until coated in oil and a little soft, around one minute (don't let the garlic burn). Add carrot juice, nutmeg, cinnamon, and cayenne. Simmer; don't let the carrot juice boil.

Put around 1/4 c of the warm carrot juice mixture into a teacup and add the saffron to it to steep.

Add the zucchini to the carrot juice and continue to simmer.

In another pan, heat the other 1T olive oil.

Add the pasta to the boiling water.

While the pasta is boiling, season and sear the scallops (or oyster mushrooms). Set them aside on a warm plate.

Add the saffron to the carrot juice sauce and fix seasoning.

Drain the pasta and scoop one cup of pasta into each dish. Scoop around 3/4 c of the carrot sauce over the pasta, making sure to get equal amounts of veggies into each dish. Sprinkle each dish with 1/4 of the almonds. Pile three seared scallops (mushrooms) in the middle of the dish and sprinkle with parsley. Right before serving, drizzle ~1t of white truffle oil over each plate.

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