Nutmeg Casarecce
Winter Squash Purée, Caramelized Onions, Sage, Fried Squash Seeds
Chef Alan Chandonia of Ecco Midtown | Atlanta
Adapted by StarChefs | april 2023
INGREDIENTS
Nutmeg Casarecce:
Yield: 8 servings
500 grams Anson Mills farina arso
5 grams grated nutmeg
Winter Squash Purée:
Yield: 5 quarts
4 kabocha squash, halved and seeded
4 pounds unsalted butter
1 whole nutmeg
3 grams ground cayenne
Salt
Squash Seeds:
Yield: 2 quarts
Oil for frying
2 quarts squash seeds, rinsed and dried overnight
Salt
Caramelized Onions:
Yield: 2 quarts
Neutral oil
2 quarts cipollini onions
To Assemble and Serve:
1 tablespoon butter
2 sage leaves
Vincotto vinegar
METHOD
For the Nutmeg Casarecce:
In the bowl of a stand mixer fitted with a paddle attachment, combine flour and nutmeg. Mix on low speed and slowly pour in 160 grams water. Continue mixing until small pea sized crumbs form. Using a pasta extruder with a cutter attachment, sheet dough and cut into strips approximately 3-inches wide. Working with one piece at a time, roll into long thin rolls. Place pasta on a baking sheet, cover, and refrigerate overnight.
For the Winter Squash Purée:
Heat oven to 400°F. Place squash on a sheet tray and roast until tender. Once tender, press squash through a wire rack. Set aside. In a stock pot over medium heat, brown butter. Add squash and 2 cups water. Bring to a boil. Reduce heat and let simmer 10 minutes. Transfer mixture to a Vitamix blender. Add nutmeg, cayenne, and a pinch of salt. Blend on high speed until smooth. Transfer to an airtight container and refrigerate.
For the Squash Seeds:
In a fryer, heat oil to 350°F. Fry seeds until golden brown. Season with salt and reserve.
For the Caramelized Onions:
Heat oven to 400°F. In an oven-proof pan over high flame, heat oil. Add onions and sear until browned. Flip onions, transfer to oven, and cook 10 minutes, or until tender and browned on all sides. Let cool. Once cooled, thinly slice onions and set aside.
To Assemble and Serve:
Bring a large stock pot of salted water to a boil. Add Nutmeg Casarecce and cook 4 minutes, or until al dente. Strain, reserving pasta water, and set aside. In a saucepan over medium heat, melt butter. Add sage and fry until crispy. Add 2 spoonfuls Winter Squash Purée, 1 tablespoon sliced Caramelized Onions, and ¼ cup pasta water. Stir to combine. Add Nutmeg Casarecce to pan and toss in sauce. Cook until sauce has slightly reduced. Spoon 85 grams Nutmeg Casarecce into a large serving bowl. Top with Squash Seeds. Finish with a drizzle of vinegar.
