Paper Chef #15

lime and pear

Paper Chef #15

This time I was determined to participate because I have forgotten the Paper Chef competition twice in a row! I think it is such a nice challenge to find yourself alone with four given ingredients in the kitchen and then manage to turn these into something not only edible but good to eat as well! This month the ingredients that Slurp and Burp (the winner of last month’s Paper Chef but let’s not forget Owen of Tomatilla, the founder of the event!) gave us at Friday noon were beets, pears, lime and a free choice among the many existing aphrodisiacs! Not exactly an easy list I thought at first but after some thinking I changed my mind because I managed to come up with two dishes, one primo and a dessert. Now the only problem was to actually realize these in real life. I didn’t have any time to do this until this morning so now I have a house that is a disaster and a kitchen that looks like I don’t know what BUT I have here two recipes to present you! After consulting various sites I decided to use asparagus as my free choice and that the red beetroot was the type of beet that I wanted to use! I have eaten red pasta but I have never made it myself but some time ago I saw that Delicious days had made red pasta for a dessert so I glanced at how they actually made it and then I decided to do it in a slightly different way. They had reduced the beet root juice before using it but I skipped that and used the juice as it was and it didn’t create any problems at all.

red pasta

PASTA ROSA CON ASPARAGI, PERA E PINOLI E LIME or PINK PASTA WITH ASPARGUS, PEAR, PINE NUTS AND LIME
4 servings

Pasta:
400 ml/ 1.7 cup (approx) durum wheat flour
Beetroot juice
A large pinch of salt

- I have a juicer so I made my own beet root juice, I doubt I would find it in a shop here where I live anyway.
- Put the flour into a large bowl, add the salt and then you start adding the beet root juice, a little at a time and go on kneading until you have a nice elastic dough. At this point you leave it to rest for 30 minutes.
- Bring out the pasta machine and start working!

Asparagus sauce:

20 stalks of asparagus
1 pear
2-3 tblsp pine nuts
The juice of ½ lime
Salt
Olive oil

- Clean the asparagus and cut the stalks into 3-4 cm long pieces. Cut the pear into small dice.
- Fry the asparagus gently in some olive oil, add salt and after 5-7 minutes you add the pine nuts and the diced pears. Continue to fry gently until the asparagus is soft and is slightly golden. Add the lime juice at the end, just before you mix it with the cooked pasta

aspargus pasta

And then I went for the dessert (Well, I actually made this first because it had to jellify). Before I used the juicer for the beet root I used it for the pears and made some juice of them. This jelly has a slight taste of beet root that’s quite nice when it cools down and jellifies.

pear and red beetroot gelatine

GELATINA DI PERA, LIME, SUCCO DI BARBABIETOLA E ZENZERO or PEAR AND BEET ROOT JELLY WITH LIME AND GINGER
4 servings

6 g/ 0,2 oz of gelatin
The juice of 4 pears
The juice of 1 lime
3- 4 tblsp sugar
4 tblsp of beet root juice
½ tsp grated fresh ginger

- I used sheets of gelatin so I put them into cold water to soak for 10 minutes while I mixed the juices of the pears, the lime and the beet root with the sugar and the grated ginger.
- Heat up the liquid and pass it through a sieve before adding the gelatin. Stir well.
- Pour the liquid into glasses and leave it to jellify for at least 2 hours.

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