Poppyseed noodles with almond sauce

INGREDIENTS:

100g almond flakes

250g mascarpone

250g sour cream (18%)

a handful of perilla leaves

salt, pepper

30g parmesan cheese


For the dough:

50g blue poppy seeds

320g semolina

3 eggs

salt


Cooking instructions:

Grind the poppes finely. Combine with semolina and salt, add eggs; then knead until elastic, stretch and cut out noodles.

Toast the flaked almonds then grind finely. Place in a blender, add the perilla leaves and the remaining ingredients and blend everything until combined.

Cook the noodles in salted water. Meanwhile heat slightly the almond sauce in a pan. Add some water from the pasta then add the noodles and stir to cover all in the sauce. Serve garnished with some perilla leaves, almond flakes and flaked parmesan cheese.


blog comments powered by Disqus