Ribbon noodles with black salsify cream sauce

Name: Ribbon noodles with black salsify cream sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4-5 Tbsp Vinegar Essence; 1 TABLESPOON Flour; 750 g Black salsifies; 7-10 Tbsp Salt; 400 g ribbon noodles; 30 g Butter or margarine; 30 g Flour; 100 g frozen peas; 50 ml dry white wine; 200 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp grated nutmeg; 1/2 bunch Parsley; 60 g Pancetta in thin slices (air-dried Italian bacon)

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4-5 Tbsp Vinegar Essence
1 TABLESPOON Flour
750 g Black salsifies
7-10 Tbsp Salt
400 g ribbon noodles
30 g Butter or margarine
30 g Flour
100 g frozen peas
50 ml dry white wine
200 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp grated nutmeg
1/2 bunch Parsley
60 g Pancetta in thin slices (air-dried Italian bacon)

Directions

1
Stir vinegar and flour until smooth and mix with about 3 litres of water. Brush black salsifies vigorously under running water, peel and cut off woody ends. Place the black salsifies in vinegar water immediately.
2
Cut the black salsifies into pieces and cook covered in boiling salted water for about 20 minutes. Cook the pasta in boiling salted water according to the instructions on the packet. Drain the black salsifies, collecting 500 ml of vegetable water.
3
Heat the fat in a pot and sauté the flour in it. Add vegetable water while stirring, bring to the boil. Add black salsify, peas, wine and cream and simmer at low heat for 4-5 minutes, stirring occasionally.
4
Season to taste with salt, pepper, sugar and nutmeg. Wash parsley, dab dry, chop finely and add to the sauce. Fry pancetta in a large pan until crispy, remove. Arrange the pasta and black salsify sauce on plates, crumble the pancetta and pour over it.