We used to make charred jalapeno noodles. The problem was their heat and flavor impact became diluted through the processes of making, cooking and saucing them. For our recent dinners at Inferno Pizzeria Napoletana, our good friend/chef/owner Tony Conte suggested modifying the recipe, subbing serrano peppers for the jalapenos. We blended fresh and charred peppers with eggs. We strained the mixture. We used a blend of semolina and double zero flours. We added a bit of salt and baking soda to season and strengthen the noodles.
The resulting noodles were spicy hot. They were bright and clean. We dressed the noodles in a sauce made with sauteed cherry tomatoes, preserved lemon beurre monte, chopped preserved lemons and scallions. We topped the dish with grated bottarga.
The minor modification made a tremendous impact; creating a noodle with an intense, fresh longing heat that stood up to its name. It was delicious. It transformed my outlook on how to make a flavored noodle. It showed me to push flavor further than what is often felt as the limit.
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