Chorizo Fried Spaghetti Plated on a Front of the House® Kiln Collection Plate in color Vanilla Bean
By Matthew Broussard | Barilla Rep Your Region 2017 Finalist
What inspired the dish?
“The taste and inspiration of this dish comes from my home, the Rio Grande Valley in South Texas. Bright flavors and rich textures is what I was going for. I mean, it’s pasta. So I kept it simple, as it should be.” – Matthew Broussard
REPRESENTING
South Texas
INGREDIENTS
- 1 box Barilla Spaghetti
- ½ cup Walnuts
- ½ cup Powdered Sugar
- 1 bunch Cilantro
- 1 med Poblano Pepper
- 10 oz. Canola Oil
- 4 oz. Cacique Chorizo
- 1 tbsp. Butter
- 1 tbsp. Espelette Pepper
- 1 Egg
DIRECTIONS
- Boil walnuts in water five times, changing the water out every time it boils.
- Coat walnuts in powdered sugar fully when still hot and deep fry until golden. Lay out on a sheet tray with rack and season lightly with kosher salt.
- Blanch cilantro and Poblano, blend together with 8oz canola, strain with a fine mesh sieve.
- Put chorizo on low heat in a small sauce pot with 2oz canola oil and render out the fat. Reserve for serving.
- Cook Barilla pasta per directions.
TO ASSEMBLE
- Pour some of the Poblano-Cilantro oil on a plate.
- Toss cooked pasta with the chorizo oil and season to taste, plate on top of Poblano-Cilantro oil.
- In a small nonstick pan add the butter and Espelette pepper on medium heat. Once pan is hot, fry your egg.
- Serve fried egg on top of pasta.
- Finish with crushed candied walnuts and cilantro to garnish.
