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Noodle Galettes With Basil Water And Tomatoes

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  Capellini 1⁄4 Pound
  Pure olive oil 7 1⁄2 Teaspoon (2 Tablespoons Plus 1 1/2 Teaspoons)
  Freshly ground pepper To Taste
  Celery root 1⁄2 Pound, peeled and coarsely chopped
  Leeks 1⁄2 Pound, coarsely chopped (White And Tender Green Portions)
  Onion 1 Large, chopped
  Celery ribs 4 , chopped
  Parsnips 2 , chopped
  Basil 1⁄2 Pound (2 Large Bunches)
  Finely shredded basil leaves 1 Tablespoon
  Red tomato 1 Medium, peeled, seeded and diced
  Yellow tomato 1 Medium, peeled, seeded and diced
  Extra virgin olive oil 2 Tablespoon
  Salt To Taste

1. Bring a large pot of salted water to a boil. Add the pasta, bring back to a boil and cook, stirring, until al dente, about 4 minutes. Drain in a colander and toss with 2 tablespoons of the pure olive oil. Season with salt and pepper. In a baking pan, shape the capellini into a 10-by-9-inch rectangle about 1/3-inch thick. Cover and refrigerate overnight.
2. In a large saucepan, combine the celery root, leeks, onion, celery and parsnips and 3 quarts of water. Simmer over low heat for 2 hours. Strain the broth into a clean saucepan and discard the solids. Boil the broth over high heat, skimming occasionally, until reduced to 2 cups, about 20 minutes. Add the basil bunches and remove from the heat.
Cover and let steep for 2 minutes. Strain and set aside.
3. In a medium bowl, combine the red and yellow tomato with the extra-virgin olive oil and shredded basil. Set aside.
4. Cut the chilled capellini into six 5-by-3-inch rectangles. In a large nonstick skillet, heat the remaining 1 1/2 teaspoons pure olive oil over moderately high heat. Add the noodle galettes and fry until lightly browned and crisp, about 5 minutes per side. Transfer to paper towels to drain. Meanwhile, reheat the basil water, if necessary.
5. To serve, place a noodle galette in each of 6 large, shallow soup bowls. Place a spoonful of the tomato mixture on top of each galette and pour the hot basil water into each bowl. Serve hot.

Recipe Summary

Difficulty Level: 
Side Dish
Slow Cooked
Preparation Time: 
20 Minutes
Cook Time: 
140 Minutes
Ready In: 
160 Minutes

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Noodle Galettes With Basil Water And Tomatoes Recipe