In traditional Ethiopian niter kebbeh (spiced clarified butter), whole spices, like nigella, coriander, and cardamom, are bloomed in clarified butter, or ghee, and then strained; here, chef Yohanis Gebreyesus leaves the toasted spices in to add texture to this simple but luxurious sauce for pasta made with earthy, fragrant teff . Don’t skip on resting the dough—it prevents the pasta from cracking apart when rolling and boiling.

2021年3月

画廊

学分:Victor Protasio的照片 / Torie Cox /vwin德赢ac米兰 Prop Styleling的摄影

食谱摘要

积极的:
40分钟
冷藏:
4小时
全部的:
5小时10分钟
Yield:
4至6
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原料

意大利面
Niter Kibbeh

方向

做面食
  • 将Teff面粉和通用面粉混合在干净的工作表面上。在中心形成5英寸井;加入鸡蛋和橄榄油。用叉子打鸡蛋和油直至混合;逐渐将井内边缘的面粉掺入湿成分中,直到形成光滑的面糊。一旦面团太坚硬而无法与叉子混合,请用手在剩余的面粉中工作以形成蓬松的球。揉面团直至光滑并柔软,大约6分钟。用保鲜膜将面团球紧密地包裹,并至少冷却4小时或最多12小时。

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做niter kibbeh
  • 将香菜和豆蔻种子磨成砂浆和杵中,直到磨碎。在小锅中混合香菜卡他瘤混合物,酥油和尼边种子。煮低,偶尔搅拌,直至香,6至10分钟。搅拌罗勒,牛至和百里香。煮,经常搅拌,直到混合物变成金色,并在顶部少量泡沫形成,约2分钟。将混合物倒入一个小碗中,放在一旁。

  • Remove dough from refrigerator, and unwrap. Cover dough with a kitchen towel, and let rest at room temperature 30 minutes. Divide dough ball into 4 equal pieces. Working with 1 dough piece at a time, keeping remaining dough pieces covered, transfer to a lightly floured surface. Roll into a 13-inch square; dust both sides with all-purpose flour. Using a knife, cut dough into 1/4-inch-wide ribbons. Transfer pasta to a baking sheet lined with a lightly floured towel; cover loosely with plastic wrap. Repeat with remaining dough balls.

  • 将4夸脱的水煮沸,在中高的大锅中煮沸。加入犹太盐,然后煮沸。加入意大利面,煮熟,偶尔搅拌以防止结块,直到Al Dente约2分钟。使用蜘蛛或大型网状滤网,将面食转移到一个大碗中。加入1/2杯Niter kibbeh,或更多地品尝,并轻轻折叠涂层,每次加入面食烹饪液体,如果需要稀薄的酱汁。用犹太盐调味。将面食转移到大盘子或碗中。用黑甲虫种子装饰。如果需要,撒上帕尔马干酪或片状海盐。立即服务。 Reserve remaining niter kibbeh for another use. 

提前

Niter kibbeh can be stored in an airtight container in refrigerator up to 2 weeks.

笔记

Find黑藻种子在南亚杂货店或online

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