Gluten Free Maranello Corn noodles in “dashi” broth with acacia blossom tempura
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| Preparation Time | 1 hour |
| Servings |
persons
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Ingredients
"Dashi" broth
- 30 g Dried Kombu seaweed
- 90 ml Water
Tempura
- 120 g 00 type flour
- 200 ml Very cold water Sparkling water can also be used.
- 1 Egg
- A dozen Fresh Acacia blossoms The proportions of batter remain unchanged even if you want to fry something different than acacia flowers.
Gluten-free tempura batter
- 80 g Rice Flour
- 200 g Total weight of cold water + 1 egg
Pasta
- 200 g Gluten Free De Tacchi Maranello Corn Tagliatelle
- 10 cm Spring onion stalk
- Soy sauce
- Salt
Ingredients
"Dashi" broth
Tempura
Gluten-free tempura batter
Pasta
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Instructions
"Dashi" broth
- According to the Japanese culinary tradition, there are different ways to prepare the "dashi" broth. The most common involves the use of fish flakes called "bonito", another one provides instead the use of dried shiitake mushrooms, as explained in the recipe of ramen; a further option, that is used in this recipe, involves the use of dried "kombu" algae. The preparation takes place as follows:
- Take a sheet of dried kombu seaweed weighing about 30g, clean it with a damp cloth (do not rinse!) and make a couple of small cuts with the scissors at about 1/3 and 2/3 of the length of the seaweed.
- Dip the seaweed in cold water for at least a couple of hours (if possible even 5 or 6), then slowly bring the water to a boil over low heat, cleaning the surface of the water in case a little foam emerges.
- As soon as the water is about to boil, remove the algae and, if necessary, filter the broth with a very fine kneaded sieve or a cheese cloth.
- If not used immediately, it can be stored in the fridge for 3-4 days.
Tempura
- As far as possible, the batter of the tempura should be very cold, in order to create the maximum contrast with the frying oil and enhance the crunchiness. In the ten-don recipe we used a egg-free batter, in this case we propose instead one that involves the use of an egg. For an entirely gluten-free version, you can use rice flour, but you have to be very careful because the batter will be less dense. If you want to go this way, you need to use less water and make sure that the egg + water mixture reaches a total weight of 200g. To this must be added to 80g of rice flour. Unlike normal batter, this needs to be well mixed often because rice flour tends to settle on the bottom.
- Sift the flour and set aside.
- Pour the cold water into a basin and break into a whole egg, mix with a whisk and then discard the foam on the surface.
- Gradually add the mixture to the sifted flour, pouring it over and coarsely mix for a minute (it is not necessary that the whole batter is perfectly blended, some lumps are indeed desirable).
- Bring the frying oil temperature to 170 ° / 180 ° (this operation can also be done while preparing the batter). It is certainly advisable to use a thermometer (a meat one can do), in order to make sure that the temperature remains steady even during the frying.
- Wash the acacia flowers and dry them with a cloth or absorbent paper, quickly immerse them in the batter and then deep fry them for a short time (they should not become dark), remove from the oil and put them in absorbent paper to remove oil in excess.
Pasta
- Cook the tagliatelle in boiling water flavored with a little salt, and, when “al dente”, drain and wash well under cold water, checking if the temperature has lowered evenly.
Assembling
- The broth can be used at the temperature you prefer, given the hot season we recommend serving it at a lukewarm temperature.
- Place the tagliatelle inside a large bowl, add broth until you reach the edge of the pasta and sprinkle with a drop of soy sauce (if you want a more tasty broth).
- Immediately before eating, so that it remains crispy, put one or two fried flowers on top and garnish with thinly cut spring onions (alternatively you can use leek stalk or chives).
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