Raw sea spaghetti with Bolognese
The recipe is taken from the book "Algen - Das gesunde Gemüse aus dem Meer" (Kosmos Verlag) by Jörg Ullmann and Kirstin Knufmann.
Soaking time: 1 hour
Preparation time: 30 minutes
Ingredients for 4 people
- 80 g sea spaghetti
- 5 small zucchini (or turnips, radish)
- 10 tomatoes
- 1 carrot
- 1 onion
- 2 garlic cloves
- ½ bunch of basil
- 3 sprigs of oregano
- 150 g pecans (or Brazil nuts)
- 50 g sun-dried tomatoes
- 6 tbsp olive oil
- ½ tsp ground caraway
- Smoked pepper (or pepper)
- Salt
Preparation
- Soak the sea spaghetti in sufficient water for 60 minutes and let drain well.
- Wash the zucchini and trim the ends.
- Then process the zucchini into spaghetti using a spiralizer.
- Mix both types of spaghetti well by hand and arrange on four plates.
- For the sauce: Wash the tomatoes and cut out the stems. Peel the carrot, onion, and garlic cloves. Wash the basil and oregano, shake dry, and pluck the leaves. Set aside a few basil leaves.
- For the sauce filling: Finely chop the nuts, 3 tomatoes, carrot, onion, and herbs. Cut the remaining tomatoes into coarse cubes and roughly chop the sun-dried tomatoes. Place both together with the garlic cloves, olive oil, and caraway into a blender and blend vigorously. Then season to taste with pepper and salt.
- Mix the prepared filling with the sauce and pour over the spaghetti.
- Garnish with plucked basil leaves.
