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‘Twisties’ - Trofie Pasta with Corn, Carrot, Peanut Verde and Lime Beurre Noisette
Recipe by Andre Ursini
Try André Ursini's Trofie Pasta with Corn, Carrot, Peanut Verde and Lime Beurre Noisette today!
- Steps
- Ingredients
Ingredients
Corn Pasta Dough
Carrot Pasta Dough
Carrot Puree
Peanut Verde
Lime Beurre Noisette
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Steps
- To make the Corn Pasta Dough, remove the kernels from the corn and place through a juicer to yield 120ml of juice.
- Combine flour and salt in a medium bowl and fold the corn juice into the flour. Knead for 4 minutes until smooth and elastic. Wrap in cling film and rest in the fridge for 30 minutes.
- To make the Carrot Pasta Dough, juice the carrots to yield 120ml of juice. Combine flour and salt in a medium bowl and fold the carrot juice into the flour. Knead for 4 minutes until smooth and elastic. Wrap in cling film and rest in the fridge for 30 minutes.
- For the Carrot Puree, grate the carrots into a medium saucepan with the butter and cook slowly on a low heat for 15-20 minutes or until soft.
- Once the carrot is soft, place into the cannister of a stick mixer with 2-3 tablespoons of warm water. Puree then pass through a sieve. If the puree is too thick, loosen with more water. Season with salt and pepper to taste. Set aside.
- To prepare the Peanut Verde, in a small frypan, on low heat, lightly toast the peanuts for 3-5 minutes or until light brown. Using a small food processor, pulse the peanuts until a small crumb.
- Add to a small bowl with the fennel fronds, lemon and lime zest, bresaola and extra virgin olive oil. Season with salt and pepper to taste. Place into a small serving bowl
- For the Lime Beurre Noisette, in a medium saucepan, melt the unsalted butter over medium heat. Once the butter has melted, reduce the heat to low. Continue cooking, stirring frequently for about 5-8 minutes. The butter will begin to foam and you will notice the milk solids separating and sinking to the bottom of the pan. The butter will then start to turn a golden brown colour. Be careful not to take it too far and burn it.
- Remove the saucepan from the heat and whisk in the lime juice. Season with salt to taste. Strain and set aside in a serving jug.
- To make the pasta, once rested, remove from the fridge and lightly flour a rough wooden chopping board.
- Pinch a small piece of pasta, the size of a hazelnut. Using the outside of the palm of your hand, roll the pasta diagonally away from you into a small twist. You can also roll the pasta down the base of your palm to your fingertips with a quick motion. The trofie should be 3-5 cm long. Repeat with until you have approximately 20 pieces of each colour per serve.
- Bring a medium pot of salted water to a rolling boil and cook the trofie in batches. Cook for 5-7 minutes or until the pasta is cooked through.
- To serve, spoon the carrot puree onto each plate and scatter the trofie twists onto the carrot puree. Distribute the peanut verde across the pasta, finish with lime beurre noisette and garnish with fennel fronds.
