For this pasta, we have added to an already intense flavour with a recipe tending towards sweetness, and spicy, piquant aromas from beetroot and turnips, as well as from other vegetables like carrots and baby onions, amplifying the zesty nature and aromas with miso, seaweed and ginger. A dish with an oriental flavour, influenced by Japan, to which we have been linked by friendship and business relationships for many years.
INGREDIENTS
• 160 g wholegrain spelt flour spaghetti
• 20 g ginger
• 40 g miso (prepare to taste)
• 1 small carrot
• 1 baby onion
• 1 clove garlic
• 1 small beetroot
• 1 stick celery
• 1 small turnip or daikon
• 2 mange-touts or green beans
• 30 g dulse seaweed
• 10 g potato or rice starch
• Cream of mustard (optional)
Method
Place around 500 ml water in a saucepan and add about 40 g miso (you can intensify or dilute the flavour to taste), then add the ginger in large pieces.
You can also add chilli peppers (half a fresh chilli pod will be enough).
When the water begins to boil, switch off the heat.
In a separate bowl, pour 10 g potato starch into 10-20 ml cold water and whisk together, then add the miso broth to thicken it.
Wash, peel, and dice the vegetables, keeping them separate.
One type at a time, sear the vegetables in a pan (beetroot last).
Once cooked al dente, put the vegetables in iced water to maintain their colours. Drain and dry them, before seasoning with salt and oil.
Cook the pasta in plenty of salted water.
While the pasta is boiling, spread some cream of mustard on the plate, add the spaghetti and the vegetables, garnishing with the turnip or daikon. Lastly, pour over the hot broth.
Pairing with local wine
Organic Lacrima di Morro d’Alba
An aromatic wine with hints of undergrowth, wild violets and sour cherries. Featuring smooth tannins and a bitter taste that recalls the recipe made with miso and seaweed.
by Otello Renzi
