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
Grilled patty pan squash with lemon aïoli, sun-dried tomatoes, green onions, sweet peppers and fresh oregano..
Grilled Squash with Lemon Aïoli
For the aïoli
1/2 cup extra virgin olive oil
1 small egg yolk
1 tablespoon fresh lemon juice
1-2 garlic cloves
pinch sea salt
a few drops of water
Mince the garlic and macerate in the lemon juice for several minutes, then combine with egg yolk, salt and water in a large bowl. Whisk in olive oil in a slow, steady stream.
Lightly oil 1/4 inch slices of patty pan squash, trimmed greened onions and sweet peppers with virgin olive oil (not extra virgin) and season with sea salt and cracked pepper.
Grill vegetables until tender and browned along the edges. Keep warm.
Meanwhile, prepare saffron fettuccine according to package directions (or make your own). Use the hot pasta water to re-hydrate the sun-dried tomatoes. Toss the pasta in a spoonful of olive oil.
Arrange pasta in center of plate and surround with grilled vegetables. Dress with aïoli, chopped sun-dried tomatoes and fresh oregano.