Penne all'arrabbiata po trentinsku
You can bring original Trentino ingredients for the recipe by Michelin-starred chef Peter Brunel from your vacation, or be inspired by the recipe and cook from what you have on hand.
Ingredients · Servings For 1 person
- 1 piece carrot
- 300 ml sparkling mineral water
- 100 g canned peeled tomatoes
- 2 pcs chili pepper
- 70 g penne
- 5 g olive paste
- 2 pcs mushrooms
Method · 3 h 27 min
- A few hours in advance, peel the carrots, slice them into thin rounds on a mandolin or with a sharp knife, place them in a bowl, cover with sparkling or regular water and add 1 g of salt. Cover and leave to soak in the fridge to curl and crisp up. Then drain, pat dry with a clean cloth and season with salt and olive oil.
- Bring 500 ml of pasta water to a boil in a saucepan. In a deeper pan, bring the canned cherry tomatoes to a boil, add the peppers and cook for 10 minutes. Then blend until smooth with a hand blender.
- Meanwhile, add 2 g of salt to the boiling water for the pasta. Add the pasta and cook until al dente according to the instructions on the package. Drain and return to the saucepan. Add a little olive oil and the blended tomatoes and peppers. Mix carefully, transfer to a plate, add the noodles shaped from the olive paste with grappa, the marinated carrots and the mushroom slices. Add cheese to taste.