This one is more adapted to very hot and humid days. It can be a first dish or a light meal.
I creamed about 1/2 cup of yellow paprika, added 1 tbs of olive oil and enough bread flour to make a dough. Later I rolled it with la macchina.
The pasta has to be cooked at the last minute. Then immediately refreshed in iced water. You have about 30 minutes to serve and eat them. If you wait longer the texture is unpleasant.
The kabocha filling :
The kabocha is steamed. Cubed paprika and grated new onion are raw salted, set aside a while to let excess liquid and bitterness go. Mix the coconut cream to the hot kabocha. Let the mix cool, refrigerate. The coconut will harden it a little.
Green creamy sauce :
about sansho peppercorns
Prepare a few hours before. In the blender :
-100 g of silky tofu
-1 cup of broccoli stalks (raw)
-1 cup of spinach (raw)
-1/2 lemon juice
-1 ts of fresh sansho
Refresh in the fridge. Add more sansho to garnish.
The plating :
It’s easier to put them directly on the plates after rolling. You can paint with oil to make them glossy. They are easy to cut and eat with knife and fork.
That’s ready ! Don’t lose too much time taking photos. That’s delicious.