Ingredients for 4 people:
- 250 gr di Spaghetti Chitarrone Filotea
- 1 medium potato
- 1 leek
- 2 mandarin oranges
- extra virgin olive oil
- 2 cups vegetable broth
- a tablespoon of yeast flakes (or parmesan cheese if you prefer)
- a teaspoon of matcha tea
Peel the potato and cut it into cubes. Then, wash the leek and slice it finely into rings. Now, grated the zest of mandarin oranges and squeeze the juice.
In a large pan or wok, heat a couple of tablespoons of extra vergin olive oil, add the leek with a little ‘salt and cook until it will soft. Add potatoes, broth and cook over low heat, covered.
With an immersion blender, reduce everything to cream, add the juice of mandarin oranges and keep warm.
Cook the Spaghetti Chitarrone Filotea in plenty of boiling salted water, drain the egg pasta “al dente” and toss it in the pan with the vichyssoise cream.
Off the heat add the yeast flakes, sprinkle each portion with rind of tangerines, tea matcha, serve and enjoy!