Pasta ← WholeMeal

Fettucine, Courgette, Hazelnut, Broad Beans, Mint 2

Jul

31

2012

I had originally bought the ingredients for this Yottam Ottolenghi recipe but some leftover fresh pasta that had to be used up meant a change of plan and some improvisation. Unfortunately, the fresh hazelnuts called for in the original are very hard to come by so I had to make do with some normal ones ...

Orecchiette With Purple Sprouting Broccoli, Asparagus And Broad Beans

May

9

2012

This began life as a Nigel Slater linguine and basil recipe from his excellent Kitchen Diaries cookbook to which I added some purple sprouting broccoli I had lying around in the fridge. The broccoli didn’t quite work with a long ribbon like pasta though so I decided to merge the dish with one I’ve posted ...

Penne With Pumpkin, Pancetta And Sage

Nov

14

2011

Naturally, there are a lot of pumpkins around at this time of year but it can be surprisingly hard to find a good one that has decent flavour. For starters, any of the beasts you see in the supermarket are useless as they taste of nothing and are only of decorative value; I generally find ...

Wild Boar Sugo With Pappardelle 2

Oct

31

2011

As mentioned recently I got a shoulder of wild boar from the excellent John’s Meat Company in Monkstown: a large 5kg bone-in joint with the sort of marbling that unfortunately has been bred out of commercial pigs. Obviously as it was whole I had to debone the cut myself which was actually fine; I took ...

Wild Mushroom And Truffle Tagliatelle

Oct

10

2011

When I was in Verona awhile back I visited a fantastic shop selling all sorts of salume and cheeses; I found a beautiful cotechino which we had for New Year’s as is the tradition (with Castelluccio lentils I brought back as well) but something else we bought were white and black truffle slices in oil. ...

Lamb Meatballs With Spaghetti

Sep

5

2011

This recipe was inspired by a really good main course we had in Coppinger Row at the start of the summer, a normal meatball and linguine dish was given a great twist by using mint instead of the usual basil in the tomato sauce. I’ve swapped the beef with lamb given its affinity for mint ...

Orecchiette With Beetroot Leaves

Aug

1

2011

This recipe is based on is the classic Pulgian dish Orecchiette alle Cime di Rapa which involves turnip tops and pasta being coated in an sauce made with absurd amounts of garlic, anchovies and olive oil; the reason I like it so much is because it’s such a great example of Southern Italian cucina povera, ...

Lamb And Fennel With Garganelli 1

Mar

17

2011

We had some fennel leftover from a risotto I made this week and I figured since the spring lamb season is upon us again I’d combine the two. I generally much prefer lamb from the end of summer or coming into autumn that’s had a chance to graze on pasture because it has a more ...

Chicken, Walnut and Tarragon Pasta

Feb

20

2011

I’ve had a few people say to me before that chicken and pasta are never paired in dishes in Italy and if we’re talking about topping with a full chicken breast for no reason other than to add some protein to the meal then they’re right. But I definitely remember eating the combination in my ...