Pasta for Christmas? This recipe makes our palate wishes come true!
Turkey, raclette, sausage with potato salad? Almost everyone has a culinary tradition at Christmas. But why not try something new? Sabrina Fenzl, cook from Dachau, was a participant in this year's Pasta World Championships in Milan and is a true professional when it comes to the perfect noodle. On the palate, pastas also offer the basis for great dishes on the holiday days, which are everything except 0815!
Barilla Pasta World Championships 2018: Sabrina Fenzl made it to the semifinals!
© Barilla / PRThe fact that Sabrina knows what she is talking about has already been impressively proven in Milan. The noodle world championship 2018, launched by the Italian pasta brand Barilla and hosted for the seventh time, has taken the 30-year-old to the semi-finals. 18 young chefs from all over the world competed against each other in a solemn ceremony. Their judgments were judged by a top-class jury of experts, including the German star chef Holger Stromberg.
Sabrina Fenzl cooks at the Pasta World Championcships
© Barilla / PRAt the Pasta World Championships Sabrina Fenzl served her Signature Dish "Ocean, Earth & Air", a monkfish confit saltimbocca with peach chicory salad and parmesan foam. For ChroniquesDuVasteMonde.com, the cook has now created a whole new dish. The focus is on - of course? pasta again, but this time they are interpreted Christmas and there is only one thing to say to us: Merry Christmas and good appetite!
Recipe: Christmas pumpkin farfalle with flamed goat cheese and bacon
© Sabrina FenzlThat's what you need:
- 500 g Farfalle
- 1 small Hokkaido pumpkin
- 1 tomato
- 100 ml of cream
- 1 small onion
- 1 clove of garlic
- 250 ml vegetable broth
- 100 ml white wine
- 50 g bacon cubes
- 100 ml white balsamic vinegar
- 100 g goat cream cheese
- 1-2 teaspoons gingerbread spice
- 1 tsp brown sugar
- Salt pepper
- Olive oil for frying
- Parmesan at will
- dill
- cherry tomatoes
That's how it works:
Wash the pumpkin, halve, core and cut into small cubes. Then sauté in a little olive oil over medium heat and put aside half of it. Dice onions, finely chop garlic and add to the remaining pumpkin. Continue roasting until the onions are glassy.
Meanwhile, dice and add the tomato, deglaze with white wine and broth. Season with the gingerbread spice and salt and pepper and simmer until the pumpkin is soft. Add cream, then puree.
Simmer the other half of the pumpkin in a 1: 1 ratio with white balsamic vinegar and water, salt and white pepper until soft, then drain. Boil pasta? they should still have a good bite!
Meanwhile, sauté the bacon and sprinkle the goat's cheese with a little brown sugar and scoop it into small lobes. (Either with a flambé appliance or in the oven with grill function.)
Once the noodles are firm, add to the pumpkin tomato sauce and simmer briefly until the noodles are al dente. Add balsamic pumpkin and fried bacon and serve with the flamed goat's cheese.
As a garnish I recommend cocktail tomatoes, a few dill tips and fine, freshly planed Parmesan.
