Ingredients
2 nests of Poblano GarlIc Tagliatelle
Queso fresco
Sour cream
2 zucchini, chopped
1 poblano, julienned
Cilantro
Escabeche (spicy pickled veggies)
Portions: 3 Cooking time: 3 hrs
Directions
Start your oven on broil, and give a good char on poblanos, put in a ziplock bag & close. The steam will make it easier to peel the charred skin.
Get your pasta water ready and cook till al dente.
Meanwhile, roast diced zucchini in broil (it will take less than 3min, until tender.) making sure all sides get a nice golden brown color.
Strain your pasta, toss in bowl with a little bit of olive oil, and plate!
We used queso fresco, sour cream, cilantro & escabeche.
Escabeche Recipe
Make a pickling brine consisting of champagne vinegar, water, and sugar or agave syrup flavor as you please with herbs and spices like coriander, cilantro, and cumin, and then bring to a boil and pour over your thin, sliced vegetables, consisting of carrots, onions and jalapeños to taste. Cover and let cool to room temp. Refrigerate.
A little spice goes a long way!
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