INSPIRATION
Karmagnola is a 100% plant-based first course created by Luca Andru00e9, chef-patron of the restaurant Soul Kitchen in Turin, as a tribute to the Carmagnola bell pepper on the occasion of its historic fair. The recipe is born from the harmonious encounter between contemporary culinary technique and reverence for the land, designed to elevate one of Piedmont's most symbolic vegetables into an elegant and refined expression.
The durum wheat paccheri pasta is simmered "risottato" with infused bell pepper nectar and liquid sourdough starter, a choice that exalts both texture and flavor.
To complete the creation, a velvety cream of roasted square bell pepper is paired with a second coulis of parsley and capers, imparting freshness and a vibrant verticality.
Crispy breadcrumbs seasoned with apple cider vinegar bestow an artisanal crunch and a delicate acidity, while a dusting of paprika powder lends a decisive aromatic touch and a visually distinctive allure.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Paccheri
Red peppers of Carmagnola
Blanched parsley
Capers
Stale bread
Honey vinegar
Liquid sourdough
White leek
Water
Extra virgin olive oil
Extra virgin olive oil
Salt
Sweet paprika powder
Pepper essence
160 g
1 kg
50 g
30 g
250 g
125 g
10 g
100 g
475 g
90 g
q.s.
q.s.
q.s.
q.s.
FOR THE ESSENCE OF BELL PEPPERS
Crimson bell peppers of Carmagnola
Salt
Extra virgin olive oil
1 kg
to taste
as needed
FOR THE PARSLEY AND CAPER COULIS
Blanched parsley
Capers
Extra Virgin Olive Oil
Water
Salt
50 g
30 g
60 g
150 g
to taste
FOR THE BREAD CRUMBS
Stale artisanal bread
Honey vinegar
Extra virgin olive oil
Water
250 g
125 g
30 g
125 g
FOR THE MOTHER YEAST
Licoli
Water
10 g
100 g
FOR THE ESSENCE OF LEEK
White leek
Water
Extra virgin olive oil
100 g
100 g
to taste
FOR THE FINAL TOUCH
Sweet paprika dust
Essence of pepper water
to taste
to taste
CURATION
For the bell pepper cream:
Wash and arrange the peppers upon a baking tray. Roast for 30 minutes at 300°C, turning them midway through their cooking. Place them within a vessel sealed with cling film and allow to cool. Peel them, discarding the inner seeds whilst preserving their precious essence water. Blend the pepper fillets in a high-powered blender, emulsifying with extra virgin olive oil. Season with salt to taste and cellar in the refrigerator.For the parsley and caper cream:
Wash and pluck the leaves of the parsley. Blanch in salted water, then plunge into cold water and ice to preserve their vibrant hue. Desalinate the capers under warm running water. Combine all ingredients and blend to achieve a pristine, lump-free cream. Pass through a Chinois sieve and cellar in the refrigerator.For the breadcrumbs:
Coarsely grind rustic stale bread. Season with apple cider vinegar, oil, and water. Spread onto a baking sheet and allow to dehydrate at 90°C for approximately 1 hour.For the sourdough starter:
Dissolve the liquid sourdough starter—or LI.CO.LI. (Lievito in Coltura Liquida)—in cold water and cellar in the refrigerator.For the leek fondue base:
Select the most tender and pale heart of the leek, rinsing it under running water. Finely dice into a delicate brunoise. Warm the oil and allow the leek to sweat gently over a low flame. Grace with a ladle of water and simmer until golden. Cool and preserve submerged in extra virgin olive oil.For the final composition:
Boil the paccheri in salted water for three-quarters of their designated cooking time. In a pan, warm a spoonful of the leek base, a ladle of the bell pepper water, and two tablespoons of the sourdough starter. Introduce the paccheri to the pan to complete their cooking, letting them absorb the flavors. Artfully arrange the paccheri upon the plate, embellishing with the bell pepper cream and the parsley infusion. Crown the creation with the rustic breadcrumbs and a dusting of sweet paprika.
final treasures
INSPIRATION
Karmagnola is a 100% plant-based first course created by Luca Andru00e9, chef-patron of the restaurant Soul Kitchen in Turin, as a tribute to the Carmagnola bell pepper on the occasion of its historic fair. The recipe is born from the harmonious encounter between contemporary culinary technique and reverence for the land, designed to elevate one of Piedmont's most symbolic vegetables into an elegant and refined expression.
The durum wheat paccheri pasta is simmered "risottato" with infused bell pepper nectar and liquid sourdough starter, a choice that exalts both texture and flavor.
To complete the creation, a velvety cream of roasted square bell pepper is paired with a second coulis of parsley and capers, imparting freshness and a vibrant verticality.
Crispy breadcrumbs seasoned with apple cider vinegar bestow an artisanal crunch and a delicate acidity, while a dusting of paprika powder lends a decisive aromatic touch and a visually distinctive allure.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Paccheri
Red peppers of Carmagnola
Blanched parsley
Capers
Stale bread
Honey vinegar
Liquid sourdough
White leek
Water
Extra virgin olive oil
Extra virgin olive oil
Salt
Sweet paprika powder
Pepper essence
160 g
1 kg
50 g
30 g
250 g
125 g
10 g
100 g
475 g
90 g
q.s.
q.s.
q.s.
q.s.
FOR THE ESSENCE OF BELL PEPPERS
Crimson bell peppers of Carmagnola
Salt
Extra virgin olive oil
1 kg
to taste
as needed
FOR THE PARSLEY AND CAPER COULIS
Blanched parsley
Capers
Extra Virgin Olive Oil
Water
Salt
50 g
30 g
60 g
150 g
to taste
FOR THE BREAD CRUMBS
Stale artisanal bread
Honey vinegar
Extra virgin olive oil
Water
250 g
125 g
30 g
125 g
FOR THE MOTHER YEAST
Licoli
Water
10 g
100 g
FOR THE ESSENCE OF LEEK
White leek
Water
Extra virgin olive oil
100 g
100 g
to taste
FOR THE FINAL TOUCH
Sweet paprika dust
Essence of pepper water
to taste
to taste
CURATION
For the bell pepper cream:
Wash and arrange the peppers upon a baking tray. Roast for 30 minutes at 300°C, turning them midway through their cooking. Place them within a vessel sealed with cling film and allow to cool. Peel them, discarding the inner seeds whilst preserving their precious essence water. Blend the pepper fillets in a high-powered blender, emulsifying with extra virgin olive oil. Season with salt to taste and cellar in the refrigerator.For the parsley and caper cream:
Wash and pluck the leaves of the parsley. Blanch in salted water, then plunge into cold water and ice to preserve their vibrant hue. Desalinate the capers under warm running water. Combine all ingredients and blend to achieve a pristine, lump-free cream. Pass through a Chinois sieve and cellar in the refrigerator.For the breadcrumbs:
Coarsely grind rustic stale bread. Season with apple cider vinegar, oil, and water. Spread onto a baking sheet and allow to dehydrate at 90°C for approximately 1 hour.For the sourdough starter:
Dissolve the liquid sourdough starter—or LI.CO.LI. (Lievito in Coltura Liquida)—in cold water and cellar in the refrigerator.For the leek fondue base:
Select the most tender and pale heart of the leek, rinsing it under running water. Finely dice into a delicate brunoise. Warm the oil and allow the leek to sweat gently over a low flame. Grace with a ladle of water and simmer until golden. Cool and preserve submerged in extra virgin olive oil.For the final composition:
Boil the paccheri in salted water for three-quarters of their designated cooking time. In a pan, warm a spoonful of the leek base, a ladle of the bell pepper water, and two tablespoons of the sourdough starter. Introduce the paccheri to the pan to complete their cooking, letting them absorb the flavors. Artfully arrange the paccheri upon the plate, embellishing with the bell pepper cream and the parsley infusion. Crown the creation with the rustic breadcrumbs and a dusting of sweet paprika.
final treasures
INSPIRATION
Karmagnola is a 100% plant-based first course created by Luca Andru00e9, chef-patron of the restaurant Soul Kitchen in Turin, as a tribute to the Carmagnola bell pepper on the occasion of its historic fair. The recipe is born from the harmonious encounter between contemporary culinary technique and reverence for the land, designed to elevate one of Piedmont's most symbolic vegetables into an elegant and refined expression.
The durum wheat paccheri pasta is simmered "risottato" with infused bell pepper nectar and liquid sourdough starter, a choice that exalts both texture and flavor.
To complete the creation, a velvety cream of roasted square bell pepper is paired with a second coulis of parsley and capers, imparting freshness and a vibrant verticality.
Crispy breadcrumbs seasoned with apple cider vinegar bestow an artisanal crunch and a delicate acidity, while a dusting of paprika powder lends a decisive aromatic touch and a visually distinctive allure.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Paccheri
Red peppers of Carmagnola
Blanched parsley
Capers
Stale bread
Honey vinegar
Liquid sourdough
White leek
Water
Extra virgin olive oil
Extra virgin olive oil
Salt
Sweet paprika powder
Pepper essence
160 g
1 kg
50 g
30 g
250 g
125 g
10 g
100 g
475 g
90 g
q.s.
q.s.
q.s.
q.s.
FOR THE ESSENCE OF BELL PEPPERS
Crimson bell peppers of Carmagnola
Salt
Extra virgin olive oil
1 kg
to taste
as needed
FOR THE PARSLEY AND CAPER COULIS
Blanched parsley
Capers
Extra Virgin Olive Oil
Water
Salt
50 g
30 g
60 g
150 g
to taste
FOR THE BREAD CRUMBS
Stale artisanal bread
Honey vinegar
Extra virgin olive oil
Water
250 g
125 g
30 g
125 g
FOR THE MOTHER YEAST
Licoli
Water
10 g
100 g
FOR THE ESSENCE OF LEEK
White leek
Water
Extra virgin olive oil
100 g
100 g
to taste
FOR THE FINAL TOUCH
Sweet paprika dust
Essence of pepper water
to taste
to taste
CURATION
For the bell pepper cream:
Wash and arrange the peppers upon a baking tray. Roast for 30 minutes at 300°C, turning them midway through their cooking. Place them within a vessel sealed with cling film and allow to cool. Peel them, discarding the inner seeds whilst preserving their precious essence water. Blend the pepper fillets in a high-powered blender, emulsifying with extra virgin olive oil. Season with salt to taste and cellar in the refrigerator.For the parsley and caper cream:
Wash and pluck the leaves of the parsley. Blanch in salted water, then plunge into cold water and ice to preserve their vibrant hue. Desalinate the capers under warm running water. Combine all ingredients and blend to achieve a pristine, lump-free cream. Pass through a Chinois sieve and cellar in the refrigerator.For the breadcrumbs:
Coarsely grind rustic stale bread. Season with apple cider vinegar, oil, and water. Spread onto a baking sheet and allow to dehydrate at 90°C for approximately 1 hour.For the sourdough starter:
Dissolve the liquid sourdough starter—or LI.CO.LI. (Lievito in Coltura Liquida)—in cold water and cellar in the refrigerator.For the leek fondue base:
Select the most tender and pale heart of the leek, rinsing it under running water. Finely dice into a delicate brunoise. Warm the oil and allow the leek to sweat gently over a low flame. Grace with a ladle of water and simmer until golden. Cool and preserve submerged in extra virgin olive oil.For the final composition:
Boil the paccheri in salted water for three-quarters of their designated cooking time. In a pan, warm a spoonful of the leek base, a ladle of the bell pepper water, and two tablespoons of the sourdough starter. Introduce the paccheri to the pan to complete their cooking, letting them absorb the flavors. Artfully arrange the paccheri upon the plate, embellishing with the bell pepper cream and the parsley infusion. Crown the creation with the rustic breadcrumbs and a dusting of sweet paprika.