Risotto-Style Pasta "Moulinier"
- 3/4 ounce dried pasta (320 g)
- 3 1/2 ounces scallions (100 g)
- 3 1/2 ounces spring onions (100 g)
- 7 ounces tomatoes (200 g)
- 3 1/2 ounces potatoes (Le Touquet rattes) (100 g)
- 1/2 bunch basil
- 2 cloves garlic
- 2 3/4 ounces grated parmesan (80 g)
- 1 quart light chicken stock (1 l)
- 2 ounces butter (60 g)
- 1/2 cup cooking olive oil (10 cl)
- 2 tablespoons extra-virgin olive oil (3 cl)
- fleur de sel
Step 1: Pasta
Peel the scallions, wash, and cut into a 1 1/2 inch (3 cm) julienne.
Peel the spring onions, and thinly slice.
Peel the tomatoes, remove the seeds and inner membranes, and cut the flesh into 1/6 inch (4 mm) thick slices.
Peel, wash, and cut the potatoes into 1/6 inch (4 mm) thick slices.
Stalk the basil. Set aside 12 nice leaves as well as the stems, and chop the rest.
Heat the cooking olive oil in a rather large saucepan. Meanwhile, heat the light chicken stock over low heat.
Add the vegetables, crushed cloves of garlic, and basil stems to the oil, and season lightly with salt. Sweat without browning.
Add the dried pasta, and continue cooking slowly, stirring continuously. Cover the pasta with hot stock and simmer, stirring from time to time, as for a risotto.
After 10 minutes’ cooking time, covering the pasta as needed with stock, remove the basil stems and the cloves of garlic. Sprinkle with grated parmesan, and add 4 teaspoons (2 cl) extra-virgin olive oil, the butter, and the chopped basil leaves.
Cook for 2 more minutes, stirring and combining all of the ingredients. Check the seasoning.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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