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Semolina Pasta dyed with Chlorophyll?

post #1 of 12
Thread Starter 

Is it possible to make a semolina pasta with just the flour and some water and dye it with extracted chlorophyll from spinach?

 

I have a challenge in school on Friday and we have to prepare a fish dish with only certain ingredients in about 2 hours, 2 of which are semolina and spinach. My other veggies are mushrooms, zucchini, tomatoes, carrots and green beans. I am also limited to a couple of shallots or an onion, heavy cream, fish fumet (which I can reinforce) bay, thyme and parsley. That's it. Some other basics like salt and flour and all, but those are the main things. 

 

So yeah.... the first question is my main question, the other.. just looking for ideas really.

 

I'd love to show off some knife skills, julliene or macedoine, but I don't know how to incorporate that if I run with the semolina idea. I really want to go with that bc it'll def impress chef.

 

 

post #2 of 12

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

post #3 of 12
Thread Starter 

I basically just wanted to show the technique that we were taught. 

If I add the spinach whole, won't that change the consistency of the dough though?

post #4 of 12

What was the technique that you were taught?

Replace water with the spinach puree, simple.

post #5 of 12
Thread Starter 

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?

 

 

post #6 of 12
Thread Starter 

I was thinking of roasting the tomatoes for the fondue for the flavor, and maybe also adding some roasted garlic to the semolina. Is there enough time to roast anything? How long would the tomatoes take? Will the flesh have enough roasted taste without the peel being in the puree? I want a crisp color is all and charred peel might screw it up a bit.

 

Would sauteed garlic mash or something impart the same flavor as roasted garlic? Bc if I put it in the semolina, I don't have time to properly roast a head like I usually would.

 

Would roasted tomatoes in the sauce and roasted garlic in the pasta be cool or weird/bad? 

post #7 of 12
Quote:
Originally Posted by Jnjsqr View Post

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?

 

post #8 of 12
Thread Starter 

Chris, great idea on how to reserve the bright and light green of the spinach! I will certainly probably try that out, thanks!

 

To be honest, the little salad topper was just an add on bc I do want a fresh and crunchy factor. The only reason I chose those veg was bc they are the only ones I will have available and I liked the color combination, but you are right, I don't just want to throw something on top just bc. The idea of pickling some carrot as a topper sounds nice!

 

post #9 of 12

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.

post #10 of 12
Thread Starter 

Chris: That's the exact technique we were taught! I wanted to do that but spinach was taken off the ingredient list. We do get 1/4 bunch of parsley but I dn't know if that's enough to even bother with any of it. We do get basil, but I think that will be way too flavorful. I was thinking about maybe using a bit of pureed tomato to color it red? This is just a thought in my head that can fail completely but I want to give it a shot at home.

 

So, with the ingredients given and the time allotted, I came up with this: carrot leek puree next to mushrooms and tomato gnocchi topped braised (or pan seared) flounder. topped with a garnish I have not come up with yet lol. I don't even know if any of these flavors will work together or if I can pull it off but I'm going to try here tonight and see what I can come up with and do some troubleshooting. Or come up with something all new if it stinks!

 

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

post #11 of 12
Thread Starter 

Chef is also letting us use saffron. Should I even bother with it? White vermouth is also in, per chef. Suggestions? Maybe braise the fish in 1/2 cup of that and fumet?

post #12 of 12

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.

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