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