Sunday, 30 January 2011
1 celery stick
4 cloves garlic left whole
1kg pork loin or shoulder, with the skin removed and scored through
1 sprig sage
4 bay leaves
1 litre milk
salt and freshly ground pepper
1. Begin with the battuto: fry onion, celery, carrot and garlic in olive oil in a large roasting pan or casserole until they soften and the onion begins to brown.
2. Place the pork in the pan along with a bundle of bay leaves and sage. Add the zest of the lemon.
3. Add enough milk to cover the meat. Bring it to a rapid simmer, then reduce the heat until the milk is barely moving and place it in a slow oven for three hours.
4. Take it out and test the meat for tenderness with a metal skewer. If necessary, return it to the oven.
5. When it is done to your satisfaction, remove the meat from the pan and place it on a carving board, covered with foil to keep it warm.
6. Remove the bundle of herbs, season the pan juices with salt and pepper and a squeeeze of lemon and whiz up them up so that they form a smooth sauce. Re-heat for serving and pour into a jug.
7. Cut the meat into thick slices and arrange on a serving dish together with the crisp roasted skin (if that’s what you’ve done). Hand around the dish and the jug of meat juice.
Tuesday, 25 January 2011
120g prosciutto or pancetta or bacon
300g macaroni or penne
salt and pepper to taste
200g savoy cabbage
1 clove garlic
1. Grill the prosciutto, and shred it when it’s cooled down.
2. Put the macaroni on to boil in salted water.
3. Add the savoy cabbage finely shredded as you drain the pasta – it will get all the cooking it needs.
4. In the pasta pan melt the butter, add finely chopped garlic and onion and fry for a couple of minutes until it begins to colour.
5. Add the flour to make a roux, then add the milk to make a loose béchamel, then the parmesan and the pepper.
6. Return the macaroni and savoy cabbage to the pan and combine with the sauce, adding the chopped parsley, then the grilled prosciutto.
7. Serve before the cabbage loses its crispness.
Thursday, 20 January 2011
Anyway, the pasta part of the River Cafe recipe works well but to intensify the flavour of the filling, we had to radically reduce the amount of parmesan and mascarpone in the filling and to roast the butternut squash.
for the pasta
350g type 00 flour
2 medium eggs
5 medium egg yolks
½ tbl sea salt
½ tbl olive oil
for the filling
0.75k butternut squash or pumpkin
2 large garlic cloves, finely sliced
salt and pepper
for the sage butter
1 bunch fresh sage
100g clarified unsalted butter
1. Using a mixer or processor, combine the flour, salt, olive oil and eggs. Using a dough hook, knead slowly for 10 minutes until you have a smooth ball of dough. If necessary add another egg yolk.
2. Dust the work surface with flour, then knead the dough for 4 minutes until it is completely smooth. Wrap it in cling film and put in the fridge.
3. Roast the butternut squash in a medium hot oven for 30 minutes. Then scoop out the pips, scoop out and mash the flesh.
4. Fry the garlic in the butter and add to the squash. When cool stir in the mascarpone, parmesan and nutmeg. Season to taste.
5. If rolling by hand, roll the dough out on a floured surface until you can see a patterned tea towel through it.
6. If using a machine, flatten the dough and cut it into four, then put each quarter through at each setting, gradually reducing the setting until you have the thinnest.
7. Cover the pasta with a tea towel to prevent it drying out.
8. Take a strip of pasta and distribute a teaspoonful of the filling every 4cms using a teaspoon or piping bag (much easier).
9. Take another strip of pasta and lay it over, squeezing the two strips together, working from one end to the other, and using your fingers to exclude the air as you do.
10. Use a small cutting circle to cut out the tortelloni. Or, if you prefer, a square.