Search This Blog

Tuesday, 20 July 2010

Pappardelle, peas and beans: Part Deux

I know, I know; this is more than seven days after the previous post in which I swore that I would put up the recipe within the week.  Whatevs.  I've been busy, ok?  But busy with food-related diversions, so I hope that's alright with you all.  I am, this week, undertaking a week-long stint at Leiths (intermediate level), a lovely present from my family for a recent and significant birthday.  It's providing me with a welcome opportunity to learn about, cook, and eat meat; today's demonstration showed us how to flambe guinea fowl in whiskey, serve up liver with a ginger and pecan sauce, and de-bone and stuff a chicken.  It's fair to say that I have never done anything as technical as this, but I feel like it's a great addition to my culinary repertoire.

Anyways, more on Leiths later (and some photos if you're lucky).  Here's the peas and beans pasta recipe.

For 2 hungry people (are people ever anything else when it comes to mealtimes?)

200g of egg pappardelle - you can use fresh, but Mr. F supplied me with some dried (but egg rich) Italian stuff from his secret stash.  I think it's available in Waitrose, and will endeavour to find out the name as it was something really special.

100g of fresh peas, shelled
100g of broad beans, podded and removed from their tough outer skins
1 onion, finely diced
1 garlic clove, finely sliced
A glass of white wine (about 150ml)
200ml of light vegetable stock (i.e. weak Marigold Bouillon)
75g og grated cheese - half Pecorino and half Parmesan works well

Zest and juice of half a lemon
8 - 10 mint leaves, finely chopped
EV olive oil and butter
25g of pine nuts, toasted

The eggy pasta that we used only took two or so minutes to cook, but yours may vary so check.  In any event, start the operation by boiling the kettle.

In a medium-sized saucepan melt a small knob of butter with a glug of olive oil.  Add the onion and garlic and saute until both are soft and translucent but not brown.  Pour in about 150ml of the stock, the wine, and bring to the boil and simmer to reduce by about half to two thirds (and to ensure that the harsh alcohol taste is burned off).  This should take about 5 minutes.  When the sauce is reduced add 50g of the cheese, a little bit more butter, and the lemon juice and zest.  Stir to make sure that the cheese dissolves (you might feel the urge to go in with a whisk.  Feel free!).  Taste to check the seasoning.

Fill a pan with the hot water from the kettle, bring to the boil and season very generously with salt.  Add the pappardelle and bring to the boil.  Cook until al dente.

Add the peas and beans and half of the mint to the wine/cheese sauce.  If there's not enough sauce, add a little of the left over stock.  Cook the vegetables until tender.  Aim to have this stage co-incide with the pasta being done.  Drain the pasta and add it to the pan containing the vegetable and sauce.  Toss well.

Serve in warm bowls with the remaining cheese, pine nuts and mint scattered over.

No comments:

Post a Comment

LinkWithin

Related Posts Plugin for WordPress, Blogger...