the reading
Catalan sauce, Emilian format. The nuts are the emulsifier — ground fine enough, they hold the sauce to the pasta without a knob of butter or a second of extra heat, which is the whole reason this plates in fifteen minutes.
ingredients
- ◆200 g pasta
- ◆3 roma tomatoes
- ◆1 large red bell pepper
- ◆50 g macadamia nuts or slivered almonds
- ◆4 large garlic cloves
- ◆¼ cup lemon juice
- ◆¼ cup olive oil
- ◆30 g grana padano cheese
directions
- 01Start pasta prep by boiling in heavily salted water for 12 mins — al dente
- 02cut pepper and tomatoes in quarters, remove pepper seeds and stem of tomato to prep
- 03lightly toast nuts in pan with no oil until golden brown color, then add olive oil to warm pan with garlic cloves to steam out for 5–10 minutes
- 04cook peppers and tomatoes in high heat with bit of olive oil, don't be afraid to burn it a little bit
- 05Blend toasted nuts, oil, garlic and cheese and season the base with light amount of salt
- 06Add roasted vegetables to the blender after they almost seem overcooked
- 07blend while watching consistency and adding olive oil
- 08sauce in a metal bowl, add the pasta — the toasted and blended nuts help emulsify the pasta with the sauce even without butter and additional heat
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03 platesShot in the kitchen, as it went.
