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250 grams (one box) of White Corn Fusilloni Bontasana
2 white spring onion bulbs
200 grams Jackfruit
100 grams red datteri tomato passata
2 tbsp extra virgin olive oil
Wash and finely chop the spring onion bulbs, keep the green part in a bowl of iced water for the final garnish. Place the spring onions a pan with a drizzle of extra virgin olive oil and brown over a medium heat.
In the meantime, cut the Jackfruit into small cubes, coat with rice flour and brown in a pan over a high heat with a drizzle of extra virgin olive oil, add to the spring onion, add the red datterino tomato passata and cook over a medium heat for about 15 minutes. Adjust to taste with Tamari soy and yuzu juice.
Cook the White Corn Fusilloni in boiling water for about 12 minutes.
Divide the ragù into 4 plates, top with the White Corn Fusilloni and garnish with the chopped spring onion greens.
Recipe by Chef Luca Gubelli
Executive at CampZero Active Luxury Resort