Lace with Espelette chilli pepper & vegetal charcoal

How to Incorporate Espelette Pepper and Vegetable Charcoal Laces into Your Cooking?

For a dish, use 100g of dry pasta. If you choose to serve Espelette pepper and vegetable charcoal laces as a side dish, 80g will suffice. Cooking them is simple: just place the pasta in a pot of salted boiling water and let it cook for 6 to 8 minutes, according to your taste. Use 1 liter of water for every 100g of pasta.

Some Recipe Ideas for Using Espelette Pepper and Vegetable Charcoal Laces:

• Spaghetti Carbonara with Espelette Pepper and Vegetable Charcoal: Prepare a spicy version of the classic carbonara using Espelette pepper and vegetable charcoal laces. Add crispy bacon, eggs, Parmesan cheese, and a pinch of pepper for a unique experience.
• Espelette Pepper and Vegetable Charcoal Pad Thai: Stir-fry Espelette pepper and vegetable charcoal laces with shrimp, tofu, or chicken, peanuts, bean sprouts, and a spicy Pad Thai sauce for a delicious Asian interpretation.
• Mediterranean Pasta Salad: Mix Espelette pepper and vegetable charcoal laces with cherry tomatoes, olives, cucumber, feta cheese, oregano, and a spicy pepper vinaigrette for a zesty Mediterranean salad.
• Red Curry Pasta: Prepare a red curry sauce with coconut milk, vegetables, and chicken. Mix it with Espelette pepper and vegetable charcoal laces for a burst of spicy flavors.

The Aroma of Spicy Laces

The pepper adds a delicate warmth that enhances the dish without overpowering other flavors. The charcoal, on the other hand, offers a distinctive dark hue and a subtle smoky touch, creating a harmonious blend of flavors that tantalize the palate.

What is Vegetable Charcoal?

Vegetable charcoal is obtained through the high-temperature combustion of plant materials such as coconut shells, olive pits, poplar wood, palm wood, lime wood, and more. This process results in a black powder. It is, therefore, a healthy and natural product.

The History of Blin Farm

Passed down through generations, the farm was originally focused on cereal cultivation with a strong emphasis on export. In 2016, Sébastien acquired Blin Farm and initiated a remarkable transformation. Driven by his passion for local food systems, a staunch advocacy for local consumption, and a deep affection for pasta, he redirected the business towards the artisanal production of pasta.

By converting an old sugar beet factory into a pasta production workshop, he invested in an extruder, selected an ideal wheat variety rich in protein and quick-cooking, and dedicated nearly 18 months to perfect the current recipe.

Learn more about Maison Blin expertise.