Wasabi Farfalle with Pickled Vegetables
Team: Chef'd
Host School: South Burlington High School
Age Group: High School
Ingredients
For the wasabi bowties:
2 cups all-purpose flour
4 tablespoons wasabi powder
Pinch salt
3 large eggs
¼ cup nutritional yeast
2 tablespoons sunflower oil
For the Furikake Sprinkle:
3-4 leaves lacinato kale
1 tablespoon sunflower oil
¼ cup toasted sesame seeds
1 teaspoon flaky sea salt
1 tablespoon nutritional yeast
2 teaspoons wasabi powder
For the pickled vegetables:
1 chioggia beet
1 yellow beet
4 salad radishes
¾ cup water
¾ cup rice vinegar
¼ cup sugar
1 tablespoon salt
1 tablespoon chipotle pepper
1 clove garlic
For the sweet soy sauce:
½ cup double fermented soy sauce
1 tablespoon mushroom dark soy sauce
½ cup sugar
2 tablespoons dried orange peel
1 teaspoon Sichuan peppercorns
1 star anise
For the red pepper sauce:
1 red pepper
1 tablespoon rice vinegar
1 teaspoon sesame oil
Pinch salt
For the steamed broccoli:
2 bunches broccoli
Preparation Instructions
To prepare the pasta bowties:
Put the flour, wasabi powder, and salt in a standing mixer and form a little well. Crack the eggs into the well. Mix at medium high speed until dough comes together, then lower speed and kneed to develop the gluten. Once a cohesive ball is formed, transfer to a bowl and cover for at least 15 minutes.
Working with ¼ of the ball of dough at a time, work the pasta through the machine, using plenty of flour as needed. Start it at setting -1 and work your way up to setting 4. Cut the noodles into wide ribbons about 3-4 inches long and about 1 ½ inches wide. Pinch the center to form bowties (You should have 8 bowties.) Transfer to a sheet tray and bake at 350 F for 2 minutes to set the bowties.
Bring a pot of water to a boil; add another pinch of salt, then add the bowties. Cook for about 1 minute and drain. Lay on an oiled sheet tray and sprinkle with nutritional yeast. Flip and repeat with other side.
Heat the oil in a saute pan until hot. Cooking in batches, sear the bowties on one side until brown and crispy. Remove from the pan and set aside for plating.
To prepare the kale furikake sprinkle:
De-stem the kale and toss with the oil. Roast in the oven until crispy, about 3-4 minutes.
Combine the sesame seeds, nutritional yeast, sea salt, and wasabi powder in a small bowl and work until all the kale is crumbled and mixed thoroughly. Set aside for plating.
To prepare the pickled vegetables:
Peel the beets and thinly slice on a mandolin. Thinly slice (but don't peel) radishes. Place them all in a pint jar.
Bring the water, rice vinegar, sugar, salt, chipotle, and garlic to a boil in a saucepan. Carefully pour over vegetables in the jar and cover. Set aside for plating.
To prepare the sweet soy sauce:
Bring the double fermented and mushroom soy sauces, sugar, orange peel, peppercorns, and star anise to a boil in a saucepan. Lower to simmer and let cook for 5 minutes. Set aside for plating.
To prepare the red pepper sauce:
Place the pepper on a baking sheet and bake at 350 F until toasty, 20-25 minutes. Let it cool slightly, then remove skin, stem, and seeds.
Place the pepper in a Vitamix with the rice vinegar, sesame oil, and salt; blend until smooth. Set aside for plating.
To prepare the broccoli:
Cut the broccoli into bite size pieces and florets. Place over 1 inch boiling water in a saucepan and steam until just tender-crisp; drain and place in cold water to stop cooking. Set aside for plating.
To assemble:
Arrange 2 bowties on a serving plate with a few slices of the pickled beets and radishes, and 1/2 cup of the broccoli florets. Dot with the sweet soy sauce and red pepper sauce, and sprinkle with the furikake. Repeat to make 4 servings.