Today Chef Alessandro Borghese prepares Chitarra Pasta Armando with asparagus and goji berries for a new episode of Alessandro Borghese Kitchen Sound GREEN.
Ingredients for 4 people- 320 g of Chitarra Pasta Armando
- 60 g of shallot
- 600 g of asparagus
- 200 g of Nocellara olives
- 100 g of capers
- 40 ml of extra virgin olive oil
- 40 ml of white wine
- 180g of tofu
- 100 g of Goji Berries
- Salt
- Pepper
- Red basil
- Thyme
Clean the asparagus and peel the stems with a vegetable peeler, then slice them thinly. Clean the shallot, chop it, and sauté in a pan with a drizzle of extra virgin olive oil. Add the asparagus tips and cook for about 20 minutes. Once cooked, blend and sift through a fine-mesh strainer.
Prepare the caper powder by placing them on a baking sheet lined with parchment paper. Bake at 85°C (185°F) for 4 hours. Once dried, blend them and sieve them to obtain a fine powder.
Rehydrate the goji berries with a drizzle of oil, a pinch of salt, and the white wine. Wash, pit, and roughly chop the olives. Slice the asparagus stalks into rounds and sauté them with the olives in a pan with a drizzle of oil. Once browned, add them to the asparagus cream.
Pass the tofu through a very fine sieve. Season with salt and pepper, add the extra virgin olive oil and thyme, and mix everything together to make a tofu ricotta.
Cook the chitarra pasta in boiling salted water, stir in the asparagus ragù. Serve and garnish with goji berries, caper powder, and a quenelle of tofu ricotta. Garnish with red basil leaves.
