Summary

Ingredients

• 4 noodles, Paccheri lisci (large, short tubular noodle)
• Oil, (frying oil)
• 0.5 ½ cucumber (s)
• some mint
• some sumac
• a bit salt
• some pepper, whiter
• some chilli, ground
• some lime juice
• some oil, (argan oil)
• 0.5 ½ chilli pepper (s), red
• 2 slices white bread
• some clarified butter
• 1 tablespoon double cream
• Basil, as needed
• a bit salt
• some pepper, whiter
• some chilli, ground
• 2 slices pork belly, smoked (carbonade, Russian specialty)

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Instructions

1. 1.
2. Fried Paccheri lisci with a spicy cucumber salad:
3. Boil the pasta in plenty of salted water until firm to the bite, drain well and deep-fry until crispy - attention: not too dark, otherwise it will be very hard.
4. Peel and core the cucumber, dice finely and mix with the mint, sumac, salt, pepper, chilli, lime juice and argan oil.
5. Cut threads from the cucumber skin and tie them around the pasta. Cut the chilli into very fine strips.
6. Place the noodles on plates, fill with the cucumber salad and decorate with chilli threads.
7. 2.
8. Mini pannini with basil cream and carbonade:
9. Cut the white bread into shape (like carbonade) - 2 pieces per amuse. Roll flat with a rolling pin and fry until crispy in clarified butter.
10. Cut the basil into fine strips, mix well with the double cream and the spices.
11. Brush one slice of bread with plenty of cream, cover with another slice of bread, place a slice of carbonade on top and decorate with ground chili.