Ingredients.Pasta with garlic, wasabi, elderberry and pangrattato
2 servings
4 fresh whole garlic cloves
1 bag of fresh pasta, 250 g
½ dl elderberry vinegar (or white wine vinegar + 1 elderflower)
50g butter
1 teaspoon wasabi
1 dl Pangrattato, see below
olive oil
Salt, freshly ground black pepper
Pangrattato:
4 slices of day-old bread
1 clove of garlic
½ dl rapeseed oil
a pinch of sea salt
1. Preheat the oven to 150 degrees hot air.
2. Pangrattato: Mix bread, garlic, oil and salt into crumbs. Place on baking paper and toast the breadcrumbs for 10-15 minutes until golden brown.
3. Cut the green part of the garlic into smaller pieces. Take out the wedges.
4. Bring lightly salted water to the boil in a pot and cook the vegetables and garlic cloves for about 1 minute. Drain the water but reserve 1 dl of cooking water. Cool the garlic cloves in cold water.
5. Boil the boiling water with the vinegar. Mix in butter, wasabi and a dash of oil. Season with salt and pepper.
6. Cook the pasta for 2-3 minutes or according to package directions. Drain the water and mix the pasta with the elderberry sauce. Finally, fold in the garlic and vegetables. Top with the crispy breadcrumbs and serve immediately. You can use the leftover crumbs to top a salad, risotto or soup.
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