Bancone’s Trucioli Ondulati with cauliflower purée, veg crisps and truffle
This colourful pasta dish from Bib Gourmand-winning Bancone makes brilliant use of seasonal autumn ingredients and is easy to adapt into a vegan dish using an egg-free pasta. For speed, the vegetable crisps can be bought pre-made.
Ingredients
Serves Four
560g Trucioli Ondulati (or egg-free pasta alternative)200g Cauliflower60g of Vegetable crisps (To make from scratch: 1 golden beetroot, 1 candy beetroot, 3 heritage baby carrots, 1 turnip)Black truffle to shaveOlive oilSalt
Method
- For the cauliflower purée, bring a deep pot of salted water to the boil. Cut the cauliflower into rough chunks and add to the boiling water for 5 min.
- Once cooked, drain the water and blitz in a mixer to make a smooth cream. Add a glug of olive oil to loosen it into a silky, thick purée.
- If making the vegetable crisps, slice the vegetables thinly using a mandolin. Deep fry in hot vegetable oil (175 degrees) until crisp. Take the crisps out, place on absorbent kitchen roll and leave to cool. Make sure not to cover them while cooling to avoid them going soggy.
- Cook the pasta in salted water (it should taste as salty as the sea for a rough benchmark). While the pasta is cooking, warm the cauliflower purée in a pan.
- Once your pasta is al dente, drain it and add to the cauliflower purée. Use olive oil to loosen up the purée as you stir in the pasta.
- Plate up, garnish with the vegetable crisps and finish with a generous grating of black winter truffle.
- Serve immediately alongside a bowl of the remaining vegetable crisps for your guests to help themselves.
