Sweet Plum Potato Noodles
Ingredients
- For the noodles
- 700 grams small, floury potatoes
- salt
- 120 grams Pastry flour
- 1 egg
- 1 egg yolk
- For the brittle
- 150 grams sugar
- 125 grams slivered almonds
- For the plums
- 400 grams Plum
- 120 grams sugar
- 20 grams Sago
- 30 milliliters balsamic vinegar
- 1 Vanilla bean (sliced)
- 1 (organic) Orange (zested)
- For preparing
- 30 grams butter
Preparation steps
For the noodles: Rinse potatoes and boil in salted water for about 25 minutes. Let cool slightly, peel and press through a ricer. Knead together potatoes, flour, egg and egg yolk.
For the brittle: Caramelize sugar in a pot until golden. Stir in almonds and immediately pour mixture into a baking sheet lined with parchment paper. Let cool completely, put in a freezer bag and crush.
For the plums: Rinse plums, cut in half, remove pit and combine with sugar, sago, vinegar, vanilla seeds and orange peel. Let sit for 20 minutes until a juice forms. Pour into a pot and boil. Reduce heat and simmer for about 12 minutes. Remove from heat and let cool.
Roll out noodle mixture on a floured surface and form two 3 cm (approximately 1 1/5 inch) thick rolls. Slice into 1 cm (approximately 1/3 inch) thick slices.
Roll into finger-shaped noodles, about 7 cm (approximately 2 3/4 inches) long.
Place noodles in a greased steamer. Boil 3 cm (approximately 1 inch) of water below steamer and boil. Cover and cook for 10-15 minutes.
Melt butter in a pan and add brittle and noodles.
Plate brittle and noodles, dust with powdered sugar and serve with plums.
