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Posts Tagged ‘Pasta’

Orecchiette with Greens

Serves 2

Ingredients
Orecchiette pasta either freshly made or good quality dried pasta
Speck (smoked), pancetta, or good quality smoked bacon rinded and cut into small batons.
Olive oil
Butter
Garlic clove finely chopped
1/2 – 1 small red chilli, seeds removed, finely chopped or a pinch of dried red chilli flakes *
Green vegetables:  Cima di rapa and/or Broccoli / Broccolini / Chicory, stems removed, heads separated into small florets and any leaves cut into large pieces.
Basil pesto (basil leaves, garlic, olive oil, salt, pepper) *
1/4-1/2 teaspoon grated lemon rind *
White wine *
Fresh continental parsley, chopped
Cream *
Salt & pepper
Pecorino or Parmesan  cheese, shaved or grated
* Optional

Cook the green vegetables in salted boiling water until just tender. Remove the greens from the pan and refresh in iced water.  Drain and set aside.  Keep the water boiling ready to cook the pasta.

Add the orecchiette to the pot of boiling salted water and cook until al dente. Dried pasta will take about 15-18 minutes.

While the pasta is cooking, heat butter and olive oil in a large frying pan and gently cook the garlic and chilli until softened and the flavours have infused.

Add the speck/bacon/pancetta and fry on a medium heat until golden brown and the fat rendered.  Alternatively, a couple of anchovies can be substituted for the cured meat and stirred until melted.

Add the green vegetables to the pan and cook for a couple of minutes until heated through.  A splash of white wine can be added at this point and reduced slightly.

Stir in the cream, pesto and finely grated lemon rind.

Drain the orecchiette and add to the pan.

Season with sea salt and freshly ground pepper. Add chopped parsley and toss well.

Spoon into pasta bowls with cheese and a drizzle of olive oil and glass of red wine – not optional!

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Fettuccine with Pine Mushrooms

Serves 2

Recipe coming soon……..

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Spaghetti alla Granseola

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Truffle Egg Pasta

Truffle Egg Pasta

Truffle Egg Pasta

Serves 2

Ingredients
Fresh made tagliatelle (100g flour, 1 egg, olive oil)
1 tablespoon butter
1 cup cream
4 tablespoons grated parmesan
2 Truffle Eggs
Extra Parmesan for serving
Fresh Manjimup Truffle for grating

Bring pot of water to the boil.
To a frying pan add butter and cream and simmer for three minutes over medium heat to reduce the mixture.
If using ordinary eggs add truffle oil now to the cream mixture.
Boil pasta for one to two minutes. Strain.
Add cooked pasta to the cream mixture and toss, then add parmesan and stir.
In the meantime coat a non stick frying pan with butter and fry eggs the eggs until the whites are firm and the yolks are still runny.
Divide pasta onto plates.
Place egg on top of pasta.
Add more parmesan, salt, pepper and shaved truffle.  Using a spoon and fork gently cut egg and toss through pasta.

Truffle eggs are ordinary eggs that have been stored with fresh white truffles. The porous nature of the shell means the egg absorbs the flavour. If the eggs are not available truffle oil and ordinary eggs can be substituted.

http://www.lifestylefood.com.au/recipes/287/truffle-egg-pasta

Notes:
For my truffle eggs, I stored the eggs in a container with the Manjimup Truffle.  I purchased my truffle from Simon Johnson.

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Ricotta Tortellini

Ricotta Tortellini

Ricotta Tortellini with Current and Pine Nut Sauce

Ricotta Tortellini with Current and Pine Nut Sauce

Serves 2 (or 4 as an entree)

RICOTTA FILLING
300g Ricotta
Half a beaten egg – reserve the other half for the egg wash to seal tortellini
Zest of 1 lemon
2 sprigs of lemon thyme
Sea salt

Strain ricotta in a sieve over a bowl in the fridge covered in cling wrap.
Combine ricotta, lemon zest, lemon thyme leaves, sea salt & half an egg in a bowl and mix until thoroughly combined.  Taste.

PASTA
1 egg (room temperature)
100g flour
Olive Oil

Combine ingredients in a food processor and process until you have a moist crumb.
Knead until well formed then cover in cling wrap and rest for 30-60 minutes.

SAUCE
Handful of eshallots finely sliced
Garlic
Sprig of thyme
Balsamic Vinegar – Giuseppe Giusti silver label
Olive Oil
Approx 1/2 cup currants (rehydrated in water)
Approx 1/2 cup pine nuts

Pecorino or Parmesan

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Make the tortellini
Roll out pasta to desired thickness.
Cut out circles and place filling onto each circle. Use only an amount of filling which will allow you to fold and seal the tortellini in half.
Brush top half of the inside edge of the pasta sheet with egg wash, then form totellini by folding over and sealing. Then using thumb, lightly dent the middle of the pasta along the straight side and folding tips togther, seal with egg wash to form a tortellini.
Place tortellini on lightly floured plate.

Bring a large saucepan of water to boil and then let simmer.

Make the sauce
Caramelise shallots in a non stick frying pan with oil, thyme, garlic and salt.  Start by cooking the onions “Blond” then gently turn up the heat as they cook until caramelised – careful not to burn.
Add balsamic vinegar and let it reduce a little. Ensure the mixture isn’t too dry.
Add drained currants and then finish with the pine nuts.

Remove excess flour from bottom of tortellini and place in salted boiling water and cook for approximately 3 minutes.  Remove when they have floated to the surface.

Plate tortellini and spoon over sauce.  Finish with finely grated Pecorino or Parmesan.

Notes:
Thanks to my Cooking Partner in Crime and his dexterous fingers for making the tortellini!

My interpretation of the recipe as seen on MasterChef Australia on Ten

Useful Websites:
How to Make Tortellini by Guy Grossi

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