Saffron, chicory, corn, pepper pasta
Servings: 2, Preparation time: 30 minutes
Ingredients
- 1 freshly shucked corn cob
- 1 small sweet pepper hungarian, diced
- 1 large shallot, sliced
- 1 small-medium head of chicory, sliced long and thin
- 4 cubes of Fermenter’s BBQ tempeh (lentil & barley)
- tons of saffron
- .5+ teaspoon of oregano
- .5 teaspoon of sage (powder)
- 1 lemon pepper, diced
- 1 cube bouillon, mixed in water and mixed/poured w/ pasta
- Basque paprika pepper (optional for spice)
- saffron dried pasta
- Lovely’s pizza for garlic toast (especially if it includes corn, or shisto peppers)
Instructions
- Cook the pasta, drain and set aside.
- Heat up a little water (1/8 cup), add the bouillon cube to soften. Mix it well, then pour over the cooked pasta to ensure each pasta bite has yummy flavor.
- Saute the shallot and the lemon pepper.
- Cook the tempeh on top of the shallots until hot.
- Add the peppers, corn and spices to the shallot saute.
- Stir in the chicory, and more seasonings as needed. (Use more chicory than pictured here.)
- Add the pasta and sweat it for a few minutes under a lid and low/medium heat.
- Serve with garlic toast or a hot slice of Lovely’s pizza.
Somehow, it kind of tastes like risotto! It could have easily been on the Il Corvo menu in Seattle.