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Barilla® Gluten Free Spaghetti Ginattan

Barilla® Gluten Free Spaghetti Ginattan

Chef Daniel Cancino took the flavours of the Philippines and Italy to make something completely new with his Barilla Gluten Free Spaghetti Ginattan.

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  • Prep
  • Cook
  • Skill
    Accomplished
  • Diet
    Gluten Free


Ingredients

Ingredients for 4 people

 

½ Package Barilla® Gluten Free Spaghetti

 

3 tablespoon garlic, chopped

 

3 tablespoons ginger, grated

 

3 tablespoons shallot, chopped

 

1 chili sliced

 

1 cup white wine

 

6 cups coconut milk

 

3 tablespoons white miso

 

4 piece kaffir lime leaf

 

1 cup corn (cooked and shucked off the cob)

 

1 cup green and yellow zucchini sliced thin

 

3 piece star anise

 

1 cup snap peas, sliced

 

1 cup shitake mushroom sliced (stem removed)

 

1 tablespoon Bagoong

 

1 cup grated Parmesan

 

¼ cup pea tendrils

 

¼ cup corn shoots, to garnish

 

4 Calamansi halved, to garnish

 

¼ cup thai basil, to garnish

 

¼ cup mint, to garnish

 

Olive Oil to taste

 

Salt to taste

 

Instructions

  1. 1 Bring 4 liters of salted water to a boil and cook pasta for 2 minutes less than package direction.
  2. 2 In a pan, sweat garlic, ginger and shallot in olive oil.
  3. 3 Add star anise and lime leaf, sweat for 1 minute.
  4. 4 Deglaze with white wine, reduce until liquid is almost gone.
  5. 5 Add coconut milk and miso, season with salt to taste.
  6. 6 Add corn, zucchini, snap pea, shitake mushroom, bagoong, simmer for 30 seconds.
  7. 7 Add pasta and chili, cook until pasta is al dente.
  8. 8 Remove from heat and add ¾ cup of parmesan and drizzle with olive oil, toss well.
  9. 9 Plate pasta and garnish with remaining parmesan, pea tendril, corn shoot, calamansi halves, thai basil and mint.

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