Fettuccine with avocado, tomatoes and garlic stems by Daniela Cicioni, a dish that can be enjoyed warm or cold, with a seasoning that doesn’t require cooking, suitable for any kind of pasta
You can enjoy this dish warm or cold. The seasoning doesn’t require any cooking and is suitable for any kind of pasta, even though the perfect match is with fettuccine made with semolina and chestnut flour, mixing the sweet-bitter notes of the chestnuts with the buttery avocado. The fettuccine can be found in shops selling regional products (the best proportion is 80% durum wheat semolina flour, and 20% chestnut flour).
For those who want to take on the challenge of preparing the fettuccine themselves: mix 260 g of durum wheat semolina flour, 65 g of chestnut flour, half a teaspoon of fine salt and enough water so that the dough is smooth and elastic. Wrap the dough in cling-film and keep it in the fridge for 1 hour. Roll it out with a rolling pin or with a pasta machine until you obtain a 1.5 mm thickness. Cut into stripes.
The stems of the garlic are called “tallo d’aglio”, in Italian, and it is the stalk from which the garlic flower will blossom. It is cut when they are about 20-25 cm long, so that the bulb can grow larger. It has an herbaceous flavour, it is fresh and less spicy than a garlic clove, and it’s also easier to digest. As an alternative, you can use scallion instead.
Healthy, natural and vegetarian cuisine
Vegan and rawist chef based in Como