Nov

3

Pennette with Nori and Pine Nuts

November 3, 2008 |


The pasta I prepared today is a perfect connubial between Italian and Japanese cuisine: nori sheets, pine nuts, shoyu soy sauce and extra virgin olive oil. Porphyra, commonly known as nori, is one of the most widely consumed seaweeds in the world. It’s mainly used in the Japanese cuisine for sushi rolls but also for flavoring noodles and soups. In Italy seaweeds are not commonly used. They are best known for use with sushi.

I started to get to know seaweeds a long time ago when my father approached the macrobiotic cuisine for a while and I’ve been amazed by the things you can make with seaweeds. It was not so easy to find them before but nowadays they have a decent variety in natural stores.

I think you should use some without telling people they’re in your dish because most  won’t even have the courage to try them. I actually did the same the first time I served this pasta. When my friends found out what it was they were yes surprised, but they also liked it so much that they continued eating it. They were more amazed by the fact that it didn’t taste like fish at all. Don’t be intimidated  by this unusual combination just give it a try and let me know what you think of it.

Pennette with Nori and Pine Nuts

1 lb. pennette pasta
2 slices of Nori seaweed
4 Tbsp. extra virgin olive oil
2 tsp. Shoyu soy sauce
2 Tbsp. water from the pasta
2 Tbsp. pine nuts

Quickly toast  the Nori sheets by placing them directly above the flame on the stove, being careful not to burn yourself and your kitchen. Fold the Nori sheets in half again and again until you have a small square piece. Take a pair of scissors and cut the Nori sheets in thin strips, gathering them in a serving bowl, add oil and soy sauce. Meanwhile cook the pasta, take 2 Tbsp. of water and add them to the preparation. Mix it until the pieces of seaweeds start to soften up and become “creamy”.
Toast the pine nuts in a non stick pan until light golden and set aside. When the pasta is cooked add it to the Nori cream and mix until well combined. If it’s too dry add a little bit of oil and few spoons of pasta water. Sprinkle the pasta with the pine nuts and serve.

Notes:
Nori contains a considerable amount of proteins, vitamins and minerals: vitamin C is surprisingly higher than in oranges while vitamin A is equal to that contained in spinach as well it has a high percentage of vitamin B. It also contains zinc, manganese, copper and selenium which are important for the metabolic process.


Comments

1 Comment so far

  1. Mica on November 9, 2008 1:44 pm

    Wow, I love Italian pasta and I love nori! Just never thought these two could be in one dish! I’ll have to try this one soon. Thanks!

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