Black Salsify Spaghetti with Bacon and smokey Oil
08.06.2016
4 Servings
- 800 g fresh salsifies
- 120 g marbled bacon, cut into thin slices
- 1 bunch finely minced chive
- 40 g freshly grated Parmesan
- grape seed oil from the region
- Let a piece of apple tree wood dry for a couple of weeks (we always „trouble“ our Maschanzker tree). Bring the wood to glow, let it cool down and cover it with the oil for at least one day. Strain through a cloth.
- Render the bacon in a pan over low heat without adding oil and strain the schmaltz. It should be very crispy. Drain the bacon over kitchen paper and finely chop it..
- 3. Peel the salsifies and cut it into „spaghetti“ with a Julienne cutter (in fact Linguine). Those who spare this senseful „investment“ have to take a knive. Dip the vegetable spaghetti immediately into citrus water to maintain the colour. Boil for 10 minutes under vapor until al dente. Mix with bacon, chive and Parmesan and finish with smokey oil.
This is an elegant dish which taste deliciously. The real challenge is the acquisition of fresh salsify. If necessary take a TRIE to persuade the vegetable farmer.