Mirepoix fettuccine with chilled tomato coulis ðŸ«
IThis was a fun concept but it needs a lot of work, and it tastes like a light summer dish. Contrary to how it looks to me, this is only about 1.5 oz (42g) pasta and the majority of this plate is veggies, including the sauce.
This time I blanched for one minute the al dente fettuccine along with all the veggies and added leeks.
I pictured a pretty bed of tomato coulis to swirl up. The reality was that the dish needed a lot more sauce! That's picture number 2, where I gave it another big pour. There's very little concentrated flavor in this tomato coulis. I like that word, coulis, it's fun 🥳
In the third picture, you can see the blanching definitely helped with twirlability. Whew.
And in the fourth picture you can see why nobody ever slices celery this way. Sorry, but yeah I tried really hard to chew thru it to no avail. 😆
📌 This tomato coulis was very simple and fresh - 1 large hothouse tomato, 1 clove of garlic, 1 tsp dry basil, and a bit of fresh pepper, gently heated for a few minutes and then chilled. It's got bigtime summertime vibes.
#plantbased #pastaplate #oilfree