Strozzapreti with wasabi vegetables and Emmentaler AOP chips
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200 g Emmentaler AOP
200 g cauliflower
200 g broccoli
1 red pepper
2 spring onions
1 tbsp butter
100 g snow peas
200 ml vegetable broth
500 g strozzapreti or another pasta variety
2 pinches wasabi powder (strong Japanese horseradish)
1 pot of cream
Salt and pepper
Finely grate 100 g Emmentaler AOP and set aside for the sauce. Coarsely grate the rest of the cheese and spread in a thin, even layer in a baking tray lined with baking paper.
Bake in an oven preheated to 200 °C for around 5 minutes until light brown, then let cool.
Clean vegetables. Cut cauliflower and broccoli into florets and slice bell pepper into squares. Cut onion greens into rings and finely chop bulbs.
Briefly steam onion bulbs in butter. Add cauliflower, broccoli, bell pepper and snow peas, sauté briefly and quench with vegetable broth. Cook vegetables until crisp, and reserve 100 ml vegetable broth. Keep vegetables warm.
Cook pasta in salted water until al dente.
Mix wasabi powder with cream and 100 ml vegetable broth and bring to the boil. Add grated Emmental AOP to the sauce, season and do not let boil again. Arrange pasta with vegetables, sauce and cheese chips on plates and sprinkle with onion greens.