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Made as if it were a risotto, risotto-style pasta allows for a better fusion with the sauce compared to the classic preparation in salted water.
It is an original preparation, able to satisfy even the most demanding palates as it blends any type of seasoning you want to use with pasta better.
This absorption cooking method (as in risotto) results in much tastier pasta because the cooking water is absorbed by the pasta itself, which thus retains all the aromas and fragrances used to season it.
It’s essentially a slow cooking method that makes the pasta more digestible; starches are released into the sauce, creating a characteristic emulsion that provides flavor and cohesion at the same time, much like the final creaming phase of risotto preparation, achieving a creamy texture without the need to add animal fats (butter, cream, etc.)..
What is the Best Pot For Making Risotto-Style Pasta?
For this type of preparation, you need a pot with a sufficiently wide diameter (28 / 36 cm), with high sides to allow easy stirring and hold both the pasta and the sauce properly.
We recommend a particular pot, the wok (used in this recipe), which will also be very useful for other preparations. The wok is a very versatile pot, widely used in Chinese cuisine. It has a deep semi-spherical shape and retains heat for a long time. Its flared shape also allows frying in immersion while using a small amount of oil, considering that the bottom is in direct contact with the flame. In Chinese cuisine, it is used for practically any type of cooking, from frying to steaming, from stewing to quickly browning ingredients, as well as thickening sauces.
Unfortunately, pot choice is often underestimated, and people often rely on the cheapest and/or lowest quality product, believing that one pot is as good as another. In reality, there are several important factors to consider when choosing a good pot. Also, pollutants in food, such as heavy metals, are unfortunately invisible and the effects on our body are not immediately noticeable but appear over time with the onset of chronic-degenerative diseases and, in more serious cases, tumors.
What is not considered at all is the interaction of heat with the pot’s material and the type of food with which the material comes into contact. During cooking, actual chemical reactions occur, and the pot inevitably releases pollutants into the food it contacts. Obviously, these carcinogenic releases are regulated at the European level and a certain amount is tolerated based on toxicological information provided by organizations such as JECFA (Joint FAO/WHO Expert Committee on Food Additives) and EFSA or specialized risk assessment bodies. Unfortunately, this is not enough to guarantee that the pot is safe for health.
As scientific research has clearly demonstrated: a dose of “poison” taken in small doses over a long time has the same effects on the body as a massive dose taken all at once. Fortunately, thanks to the research of Prof. Franco Cicerchia, who studied the innovative Japanese technology “G.H.A.”, he succeeded in developing a particular material known as “Metal Ceramics” (European Community patent no. EP1207220), which guarantees the total absence of pollutant releases into foods, but not only that. In this way:
- foods retain their original flavor and organoleptic properties
- toxins are not formed
- there is no release of pollutants into foods (heavy metals, PFOA, formaldehyde, etc.)
- the known dangers from removing non-stick coatings are avoided
- fork and knife can be safely used to cut food, and abrasive pads during cleaning, without causing damage
- the non-stick property is far superior to bare aluminum and stainless steel
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Ingredients
- 200 gr whole wheat fusilli
- 2 nr zucchini
- 4 nr sun-dried tomatoes
- 1 litro water
- qb extra virgin olive oil
- qb salt whole grain
- qb vegetable broth homemade
- 1 nr organic lemon
- 1 leaf basil fresh for garnishing
Instructions
- Cut a zucchini lengthwise, removing the entire green peel to form "strips".
- Cut these "strips" into small dice and set aside; you'll need them at the end of cooking.
- Cut the white part and remaining zucchini into larger dice.
- Sauté roughly chopped zucchini with a bit of extra virgin olive oil.
- Cut sun-dried tomatoes into dice and add them to the wok along with the zucchinis.
- Add some water to slowly cook the zucchinis and sun-dried tomatoes.
- Add some homemade vegetable broth for flavoring.
- After blending the ingredients, pour the whole wheat pasta into the wok.
- Add enough water to cover. Follow the same preparation method as for risotto. We will cook it by absorption.
- During cooking, keep adding water little by little until the pasta is al dente.
- After about 17 minutes of cooking, add the previously diced zucchini.
- Now, grate some lemon zest directly onto the wok to add flavor to our dish.
- After about 20 minutes, stir the risottated pasta, adding extra virgin olive oil directly over the pan.
- Turn off the heat and emulsify the oil with the pasta sauce.
- Plate the risottated pasta and garnish with a fresh basil leaf.
