How to Incorporate Espelette Pepper and Vegetable Charcoal Laces into Your Cooking?
For a dish, use 100g of dry pasta. If you choose to serve Espelette pepper and vegetable charcoal laces as a side dish, 80g will suffice. Cooking them is simple: just place the pasta in a pot of salted boiling water and let it cook for 6 to 8 minutes, according to your taste. Use 1 liter of water for every 100g of pasta.
Some Recipe Ideas for Using Espelette Pepper and Vegetable Charcoal Laces:
- Spaghetti Carbonara with Espelette Pepper and Vegetable Charcoal: Prepare a spicy version of the classic carbonara using Espelette pepper and vegetable charcoal laces. Add crispy bacon, eggs, Parmesan cheese, and a pinch of pepper for a unique experience.
- Espelette Pepper and Vegetable Charcoal Pad Thai: Stir-fry Espelette pepper and vegetable charcoal laces with shrimp, tofu, or chicken, peanuts, bean sprouts, and a spicy Pad Thai sauce for a delicious Asian interpretation.
- Mediterranean Pasta Salad: Mix Espelette pepper and vegetable charcoal laces with cherry tomatoes, olives, cucumber, feta cheese, oregano, and a spicy pepper vinaigrette for a zesty Mediterranean salad.
- Red Curry Pasta: Prepare a red curry sauce with coconut milk, vegetables, and chicken. Mix it with Espelette pepper and vegetable charcoal laces for a burst of spicy flavors.
The Aroma of Spicy Laces
The pepper adds a delicate warmth that enhances the dish without overpowering other flavors. The charcoal, on the other hand, offers a distinctive dark hue and a subtle smoky touch, creating a harmonious blend of flavors that tantalize the palate.
What is Vegetable Charcoal?
Vegetable charcoal is obtained through the high-temperature combustion of plant materials such as coconut shells, olive pits, poplar wood, palm wood, lime wood, and more. This process results in a black powder. It is, therefore, a healthy and natural product.
The History of Blin Farm
Passed down through generations, the farm was originally focused on cereal cultivation with a strong emphasis on export. In 2016, Sébastien acquired Blin Farm and initiated a remarkable transformation. Driven by his passion for local food systems, a staunch advocacy for local consumption, and a deep affection for pasta, he redirected the business towards the artisanal production of pasta.
By converting an old sugar beet factory into a pasta production workshop, he invested in an extruder, selected an ideal wheat variety rich in protein and quick-cooking, and dedicated nearly 18 months to perfect the current recipe.
|Gluten / Gluten
|hard WHEAT flour, water, Espelette pepper and dehydrated vegetal
|VN Energie pour 100 g (energy for 100g) : 1427 kJ / 341 kcal
VN Matière grasse (fat) : 1,8 g
Dont acide gras saturés (of which saturated fat) : 0,3 g
VN Glucides (carbohydrate) : 65 g
Dont sucres (of which sugars) : 2 g
VN Protéines (protein) : 13 g
Vn Sel (salt) : 0,03 g