Serves: 4
Ingredients
| 320g (11,2 oz) | Barilla® Gluten-free Spaghetti No. 5 |
| 0,3g, 2 sachets | Saffron |
| 4 | Medium-sized Potatoes |
| 100g | Crispy Soybeans Flakes |
| 300g | Fresh Celeriac |
| A pinch | Pepper |
| 1 tbsp | extra-virgin olive oil |
DISCLAIMER
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
- Step 1: Peel the potatoes and cook them in lightly salted boiling water. Once they are ready, mash them in a salad bowl. Set the cooking water aside.
- Step 2: Peel the celeriac and cut it into 2 cm slices. Bake it at a temperature of 85° for 6 hours until it dries.
- Step 3: Now put the saffron in a container with water and wait for the water to color, then pour it into the salad bowl containing the potatoes with their cooking water. Add a grating of pepper and, with the help of a whisk, create a smooth and homogeneous mixture that looks like a sabajon.
- Step 4: Put the soy flakes in a nonstick pan with a spoon of olive oil. Toast everything on a medium heat for 5 minutes, until golden.
- Step 5: Cook the pasta in boiling salted water until it’s perfectly “al dente”. Drain it, pour it into the bowl with the mixture and stir.
- Step 6: Grate the celeriac on top and complete the dish with crispy soy flakes and grated pepper to taste.