Semolina Pasta dyed with Chlorophyll?

I think to make this less complicated you should puree the spinach and add it to the pasta. Don't use a dye.

What was the technique that you were taught?

Replace water with the spinach puree, simple.

Quote:

Originally Posted by Jnjsqr 

Meh, nothing too crazy or different really, I just want them to see me do it I guess lol. I puree the greens, strain it and heat and separate the remaining liquid. Then it's just the green, no flavor. It seems like a bitch really and I think I changed my mind that regular colored pasta would be best visually for what I currently have in mind.

 

So I think I have decided on a tomato fondue puree topped with sauteed mushrooms and gnocchi (with chopped parsley), topped with braised fish and a julienned salad of carrots, haricots and leek in a simple vinaigrette. Thoughts? I really wanted to do the green pasta but it would look too dark with that mixed with the mushrooms no? Though spinach pasta sounds pretty awesome right now.. what do you think?

 

 

 

I've made green ravioli a few times. I use only baby spinach for that. Blanch just a second or two in salted, boiling water. First bring water to a boil, add spinach and wait until the water starts boiling again then count 2 seconds! You need quite a lot of raw spinach!! I always use a 1 kilo bag that results in just a handfull of blanched spinach.

Take the spinach out and refresh immediately in icecold water to fix the color. Then blend with some added cold water. Put in a tamis and push all the water out.

Make pasta as usual with flour, egg and just two tbsps worth of the spinach per 200 gram of flour (and 2 eggs). Add a tbsp of water at a time, only if needed. Let rest and roll. Make the kind of pasta you like. You will now have a fantastic looking lightgreen pasta when cooked.

I'm not won for your salad of carrot, haricots and leek. Imo, very odd combo of these 3 ingredients and a redundant addition with the rest of the gnocchi dish which sounds perfect without the salad. Why not julienne a little carrot, make a sour/sweet/salted pickle with water/vinager/white wine/sugar/salt/peppercorns. Pickle raw carrot julienne shortly; taste and look at the changing color while in the pickle.  Use sparingly as sort of a condiment. Its purpose is none other than adding a little freshness to the fish... remember?

I remembered yesterday that a few months ago we had Masterchef Australia from past year, 2010, on one of our "lifestyle" TV channels.

One of their fantastic chef-judges, a greek chef (don't remember his name), made chlorophyll colored pasta in a "Masterclass" edition of the series. The color looked sen-sa-ti-o-nal, I never saw something like that before!!! You'll love this!

I found a link rather quickly but I can't get the video to work. Maybe you can. There's still the written recipe.

Here's the link;

http://www.masterchef.com.au/potato-ravioli-with-braised-leeks-and-potato-crisp.htm

From the recipe, in case others are interested too;

Step 3: For the chlorophyll, add the spinach and parsley to a blender with 400ml of water and a generous pinch of salt. Blend the mixture to a puree, then pour into a saucepan. Gently bring the mixture to a boil, then skim the green chlorophyll from the surface and strain through a damp muslin cloth in a sieve, set over a bowl filled with ice, to cool quickly. Squeeze out excess liquid and reserve.

Quote Jn; Ugh. I wish I knew flavors more and how to cook better so this wouldn't seem like such a big deal! 

Don't worry, you're doing fine, and you know, Rome wasn't built in a day too. Cooking is a lifetime learning process... I'm 60+, so I'm talking from my own experience,.. still learning every day.

Quote Jn; ...carrot leek puree next to mushrooms and tomato gnocchi topped braised (or pan seared) flounder...

Carrot and leek match, but making a puree from both will end in a strange color. I love "pure" carrot puree; peel and boil carrots until soft, blend into a puree while still warm(no moist), adding a very tiny bit (1/4th teaspoon is enough) fresh ginger (best match with carrot, waaaw result!!!), s&p, just enough cream (1-2 tbsp to start) to make it all come together. Taste, maybe a drop of lemonjuice or vinegar?

You could deepfry a few strips of fresh leek leaf for the topping? Looks good and it adds a crunch which always makes a dish exciting...

Gnocchi/tomato; perfect! You could use a few previously nicely diced sauteed mushrooms in the sauce?

If it were me, I would panfry the fish to perfection. You already have enough soft structures in the puree and the gnocchi.

Saffron, used very (!!) sparingly in the sauce may work but aren't necessary. I could imagine a very classic sauce; sweating a small chopped challot, adding a dash of vermouth and the tiniest bit of saffron (do let the alcohol evaporate), adding a little fumet and reduce. Add some cream and let thicken into the consistency you like. Sieve, add some sauteed mushrooms (no moist!) .Keep warm but don't boil again.

Quote Jn; We do get basil, but I think that will be way too flavorful.

Very true. Fish and basil? Very, very odd.