| For the Walnut Noodles | |
|---|---|
| 50 % | semolina |
| 14 % | walnut four |
| 2 % | walnut oil |
| 34 % | water |
| salt | |
| For the Port Wine Leek Cream | |
| 33 % | leek (diced) |
| 2 % | garlic |
| 3 % | shallot (diced) |
| 33 % | white port wine |
| 8 % | butter |
| 2 % | olive oil |
| 2 % | crème fraîche |
| 17 % | vegetable broth |
| For the Garnishing | |
| goat cheese | |
| California walnuts (chopped) | |
Description
Recipe developed by Heiko Antoniewicz for the California Walnut Commission 2020.
Application
The walnut noodles can be offered chilled or frozen, the port wine leek cream thickened as convenience product.
Walnut Noodles
Knead all ingredients well for approx. 10-12 minutes. Then let stand for 30 minutes.
Port Wine Leek Cream
Cook leek, garlic and shallots in some butter and olive oil until soft and then deglaze with port wine. Salt lightly and reduce liquid by half. Add vegetable broth and let simmer until leek is soft. Puree with a hand blender until smooth and season with salt, pepper and lemon juice.
Cook walnut noodles in salted boiling water, drain and stir into leek cream with a dollop of butter until glazed. Using utensils, twirl noodles into portions and add sauce. Garnish with goat cheese and chopped walnuts.