Spelt Spaghetti with Kombu and Onion Broth

Name: Spelt Spaghetti with Kombu and Onion Broth
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 3 tbsp. extra-virgin olive oil; 5 onions, thinly sliced; 3 shallots, thinly sliced; 2 cloves garlic, crushed; 2 leeks, white and light green parts only, thinly sliced on the diagonal; Kosher salt and freshly ground black pepper, to taste; 2 tbsp. sherry vinegar; 1 ⁄ 4 cup madeira; 6 cups vegetable stock; 1 ⁄ 2 tsp. black peppercorns; 3 small sprigs fresh thym; 1 bay leaf; 1 tbsp. white soy sauce; 1 (1½″) piece ginger, peeled and thinly sliced; 1 (5″) piece kombu; 8 oz. spaghetti, preferably made with spelt; 1 oz. shelled sea urchin (optional)

Serves
serves 4-6

TODD COLEMAN

Chef Michael Anthony fortifies the deeply flavored broth for this dish with caramelized onions and kombu, an edible dried kelp commonly used in Japanese cooking.

Ingredients

3 tbsp. extra-virgin olive oil
5 onions, thinly sliced
3 shallots, thinly sliced
2 cloves garlic, crushed
2 leeks, white and light green parts only, thinly sliced on the diagonal
Kosher salt and freshly ground black pepper, to taste
2 tbsp. sherry vinegar
¹⁄₄ cup madeira
6 cups vegetable stock
¹⁄₂ tsp. black peppercorns
3 small sprigs fresh thym
1 bay leaf
1 tbsp. white soy sauce
1 (1½″) piece ginger, peeled and thinly sliced
1 (5″) piece kombu
8 oz. spaghetti, preferably made with spelt
1 oz. shelled sea urchin (optional)

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Instructions

Step 1

Heat 2 tbsp. oil in an 8-qt. pot over medium-high heat. Add onions, shallots, garlic, half the leeks, and ½ cup water, season with salt and pepper, and cook, stirring often (add a little more water, if necessary, to keep the onions from burning), until onion mixture is deeply caramelized, about 1 hour. Add vinegar; cook, stirring, until evaporated, about 3 minutes. Add madeira and repeat. Add stock, peppercorns, 1 sprig thyme, and bay leaf; bring to a boil. Reduce heat to medium-low; cook until mixture reduces by a third, about 1 hour. Remove pot from heat; add remaining thyme, soy, ginger, and kombu. Cover and let steep for 15 minutes. Set a fine strainer over a 3-qt. pot and strain broth, discarding solids; season with salt, set aside, and keep hot.

Step 2

Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook, stirring, until al dente, about 9 minutes. Drain spaghetti and divide between 4 deep, warm serving bowls. Heat remaining oil in a 12″ skillet over high heat. Add the remaining leeks and cook, flipping once, until the leeks are browned, about 4 minutes. Top spaghetti with leeks and ladle hot broth into each bowl. Garnish with sea urchin, if you like, and serve immediately.