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Sourdough Pasta |
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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Posted: 15 April 2016 at 16:55 |
I was in Planet Organic today and found this Sourdough Pasta. Pasta Fermentata. It looks intriguing and so I wanted to get home and research it a bit before purchase. Made in Kaslo BC. I love the idea of this innovative Western Canadian product and will purchase some next week and give a review. http://pastafermentata.com/index.html |
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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That does sound interesting....any idea what the first application of it will be?
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Go ahead...play with your food!
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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Great question.
That is the exact question that I have been pondering. They allude to a lightness and textural difference. So Step one will be cook a very small amount to try on it's own. But knowing my sausage-centric brain, likely I will exploit the fermented tang of my Manitoba Farmers Sausage in a saucy hot Pasta dish. Another germ of an idea rolling around in my head is to see if my local store carries all of the varieties. If I can procure the Sourdough Rye or the Sourdough Dark Spelt, then I will replicate the flavours of a Rueben Sandwich in a hot pasta dish. I will use my home cured Corned Beef and a lipase fortified Mornay Sauce and some House-made Caraway kissed Sauerkraut
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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Tom Kurth
Chef's Apprentice Joined: 10 May 2015 Location: Alma, MO Status: Offline Points: 251 |
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Percebes: Somewhere I have a copy of a recipe that might interest you. Never tried it but it is a reuben casserole. Kind of a strata of rye bread with corned beef, kraut and cheese. I'll see if I can find it later.
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Best,
Tom Escape to Missouri |
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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That would be both awesome and much appreciated.
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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Tom Kurth
Chef's Apprentice Joined: 10 May 2015 Location: Alma, MO Status: Offline Points: 251 |
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Reuben casserole
16 oz. sauerkraut, undrained 12 oz. corned beef, shredded 2 C. Swiss cheese, shredded 1/4 C. thousand island dressing 2 tomatoes, sliced 1 green bell pepper in rings 1/4 C. rye or pumpernickel bread crumbs 2 T. butter, melted Place kraut in 1.5 qt. baking dish. Top with beef, then cheese. Spread dressing over top. Top with tomato slices and pepper rings. Combiine crumbs with butter. Bake at 350F for 45 minutes. Let stand five minutes before serving. 6-8 servings. |
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Best,
Tom Escape to Missouri |
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