Indian Tricolor Pasta

Indian Tricolor Pasta

Pasta – 1 cup

Orange layer
• Red Bell Pepper – 40g
• Onion – 1 tbsp (chopped)
• Garlic – 1 clove (chopped)
• Tomato – 100g
• Tomato Ketchup – 1 tbsp
• Oil – 1 tsp
• Processed Cheese – 1 tsp (grated)
• Salt and pepper to taste

White layer
• Butter – 1/2 tbsp
• Maida flour – 65g
• Milk – 200 ml
• Processed Cheese – 1 tsp (grated)
• Salt and pepper to taste

Green layer
• Spinach – 1/4 cup
• Parsley – 2-3 sprigs (roughly chopped)
• Garlic – 1 clove (chopped)
• Onions – 1 tbsp (chopped)
• Oil – 1 tsp
• Processed Cheese – 1 tsp (grated)

Preparation:
Orange Sauce:

Mildly coat the tomato and red bell pepper with oil. Heat on an open flame till the skin is slightly roasted. Allow to cool and remove the outer skin and grind to a fine paste. Sauté garlic and onion in a pan on medium flame till translucent. Add the paste and cook for a minute. Add tomato ketchup, cheese, salt & pepper to taste and mix well. Remove from heat and keep aside.

White Sauce:

Melt butter in a pan, add flour, sauté, add warm milk and stir continuously to avoid lumps. Add cheese and continue to stir. Season with salt and pepper. Once the sauce thickens, remove from heat and keep aside.

Green Sauce:

Bring 200 ml water to a boil, add spinach, blanch for a minute and transfer immediately into a bowl of cold water. Grind to a puree along with parsley. In a pan sauté garlic and onion until translucent. Add spinach-parsley puree, cheese and cook for a minute. Season with salt and pepper. Remove from heat and keep aside.

Pasta:

Boil 1-litre of water in a deep bottomed vessel. Add salt, a tsp of oil and pasta. Cook for 5 to 10 minutes. Ensure that the pasta is not overcooked. Drain and keep aside to cool.

Plating:

Divide the pasta into 3 equal portions in 3 separate bowls. Mix orange sauce into one portion, green sauce into another portion and white sauce into the remaining portion. Mix well. On a plate place a round cookie cutter, fill in the green pasta and pack tightly using a spoon, repeat with white and orange pasta. Carefully remove the cookie cutter and garnish with juliennes of green, red and yellow peppers.

Recipe from Chef Thayanithi Tamilarasu, Senior Sous Chef, Signature Club Resort, Brigade Group

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