Corn Spaghetti with Duck Egg Aioli
Gluten-free, 100% corn spaghetti with fresh herbs, roasted vegetables and a rich duck egg aioli..
Corn Spaghetti with Duck Egg Aioli
Make a traditional aioli, substituting pastured duck eggs for chicken eggs, and using a bold garlic such as Chesnok red. Add minced fresh opal basil, oregano, frisée (curly endive), a tiny bit of fresh lemon juice and plenty of sea salt and cracked pepper. Set aside.
Boil one quart of filtered water with one teaspoon sea salt for every 4oz of corn spaghetti. Swirl the water, add the pasta and cook al dente, about 7 minutes. Drain, but do not rinse. Keep warm.
Broil 3/4 inch-thick slices of heirloom tomato seasoned with sea salt and freshly-ground black pepper until brilliant red and blistered. Hold in warm oven.
Meanwhile, quickly sauté onions and Italian roasting peppers in a bit of oil over high heat until just softened.
Toss the pasta with the sautéed vegetables, then stir in the aioli.
To serve, arrange pasta in the middle of a large plate and use a spatula to place the broiled tomato on top. Shave a little Pecorino over all and garnish with additional minced herbs.
-
- Corn Pasta with Egg Sauce
CageFree said,
September 29, 2009 at 9:58 pm
How was the corn pasta? We tried a bunch of GF pastas and have only found one brand of rice pasta that seems like a palatable pasta.
Ren said,
September 29, 2009 at 11:44 pm
*Rustichella d’Abruzzo brand. It was excellent!*
maybelles mom said,
September 30, 2009 at 8:22 pm
It looks great, I have never even thought of corn pasta–and thanks for the visit and well wishes.
elya said,
October 1, 2009 at 8:33 pm
Very tasty! We used white squash instead of peppers, and it was delicious.
Ren, when you make aioli, do you use he whole egg or just the egg yolk? Different online recipes have different opinions on that one.
Ren said,
October 1, 2009 at 8:40 pm
White squash sounds perfect!
Strictly the yolk. No question!