Rote Bete Tagliatelle an ayuvedischer Orangensoße

für 4:

500 g rote bete pasta (oder andere bandnudeln) | 2 orangen, filetiert, den saft dabei auffangen | 1 kleine rote chili, in feine streifen geschnitten | 2 el rapsöl | 1/2 tl anissamen | 1/2 tl fenchelsamen | 2 el kichererbsenmehl | 200 ml gemüsefond | 150 ml orangensaft | 1 tl gemahlener koriander | 2 el kokospulver | 2 stange staudensellerie, julienne geschnitten | 1 rote paprika, fein gewürfelt | salz und pfeffer

zuerst die selleriestreifen und die paprikawürfel in einer beschichteten pfanne kurz anbraten. das gemüse aus der pfanne nehmen und warm stellen. nun das öl erhitzen und die fenchel und anissamen darin anrösten, das kichererbsenmehl dazugeben, kurz mitrösten dann nach und nach die gemüsebühe  angiessen und eine mehlschitze herstellen. den oroangensaft und den koiander dazugeben und die kokosflocken unterrühren. alles mit salz und pfeffer abschmecken. die pasta bissfest garen, mit der sauce dem gemüse und den orangenfilets anrichten und servieren.

wir finden, dass dieses rezept durchaus seine berechtigung hatte von uns probiert zu werden, allerdings haben wir es uns wesentlich leckerer vorgestellt und gerade zu der hasugemachten rote beet pasta hat es nicht wirklich so gut gepasst, da die rote beete pasta ansicht im vordergrund stehen muss und die s0ße dazu zu sehr in konkurzez tritt. wir haben aber auch noch ein pesto dazugemacht, das sehr gut zur hausgemachten pasta gepasst hat. ausserdem können wir uns zur pasta auch etwas mit brokkoli, ziegenkäse, oder belugalinsen vorstellen. die ayuvedische orangensoße kann man mal zu gekaufter pasta probieren, wenn man mag.


per 4

500 g tagliatelle alla barbabietola (o anche altri tipi di pasta lunga) | 2 arance, filettate, tenere da parte il succo | 1 peperoncino piccolo, tagliato a striscioline sottili | 2 cucch. olio di colza | 1/2 semi d´anice | 1/2 semi di finocchio | 2 cucch. farina di ceci | 200 ml brodo di verdura | 150 ml succo d´arancia | 1 coriandolo macinato | 2 cucch. polvere di cocco | 2 gambi di sedano, tagliati alla julienne | 1 peperone rosso, tagliato a dadini | sale e pepe

far saltare brevemente in padella il sedano e il peperone. togliere le verdure dalla padella e conservare al caldo. scaldare l´olio e tostare i semi di anice e finocchio. aggiungervi la farina di ceci e poco alla volta il brodo, stando attenti a sciogliere tutti i grumi per ottenere una crema fluida. aggiungere ora il succo d´arancia, il coriandolo e la polvere di cocco. mescolare bene e aggiustare di sale e pepe. cuocere la pasta al dente, condire con la salsa e le verdure calde e servire.

abbiamo voluto provare questa ricetta che ci sembra interessante per la combinazione degli ingredienti. tuttavia pensavamo di ottenere un risultato diverso. alla fine ci siamo accorte che la combinazione con la pasta fatta in casa non é risultata delle migliori. il sapore particolare e speciale della salsa contrasta troppo con quello della pasta che abbiamo trovato molto piú adatta ad un condimento semplice come pesto o anche olio e parmigiano, o magari con broccoli e formaggio fresco, o solo con lenticchie bere. comunque proveremmo ancora la salsa con una normale pasta secca.

sf | 20.2.2011 | 41 Kommentare

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