Category: Pasta

Carbonara with breadcrumbs

Serves 2. Put 200g of spaghetti into a large pan of boiling salted water. In the mean time, fry 100g of good pancetta in a little oil until golden and crispy, set aside to drain on kitchen roll. Clean the pan and fry 20g of fresh breadrumbs in…

Sausage, mustard and basil pasta

Feeds 4. Cook 400 g pasta of choice in a large pot of boiling salted water until al-dente. Meanwhile, heat 2 Tbsp olive oil in a large, deep pan. Add the meat of 8 skinned sausages and brown over moderately high heat, about 5 minutes. Add around 200 ml…

Pea, Spinach and Ricotta Cannelloni

I use a dish measuring 32cm x 26cm x 7cm, but I would prefer a deeper dish with the same total volume (e.g. 25cm x 25cm x 9cm). Make the cannelloni about 2cm diameter max, so not too large or there wont be enough pasta or filling to…

Cauli Boli Cheese – Jason Atherton

This works really well. It is worth the effort it takes to make the slightly long winded meat sauce before putting everything together in the final dish. We made 6 portions from it and the two of us were more than happy to eat it for…

Saddleback Rib Ragu

This recipe is based on one released from our amazing local butcher, Pipers Farm http://pipersfarm.com/blog/saddleback-rib-ragu/. I have edited it somewhat – the pork ribs are relatively fatty which is great for flavour but I felt that the addition of white wine towards the end of the cooking…

Pasta Puttanesca

This is adapted from Rick Stein’s Pasta Puttanesca; Feeds 4 adults. Ingredients; 4 tbsp. olive oil 500g cherry tomatoes 3 garlic cloves, chopped 1 sprig of rosemary, leaves finely chopped 4 sage leaves, shredded thinly a good pinch of dried chilli flakes 50g salted capers, excess…

Spaghetti with meatballs

Double this recipe and freeze in portions. Its not a dinner party dish but great to make in a batch and pull out when you are feeling lazy. http://www.bbc.co.uk/food/recipes/spaghettiwithmeatbal_72227 Make sure you season the meatballs, not just the sauce!

Quails’ egg ravioli

Adapted to: http://www.bbc.co.uk/food/recipes/quails_egg_ravioli_91589 This classic dish from Raymond Blanc is visually stunning. The textures are perfect and the flavours sophisticated yet comforting. The secret to success is to use the freshest eggs and to give yourself plenty of time. Ingredients For the spinach mixture 800g/1lb 12oz…

Mushroom Ravioli

Adapted from Hugh Fernely Whittingstall from the book Mushrooms: River Cottage Handbook No.1 by John Wright.

Fresh Pasta – Adapted from Angela Hartnett

This makes enough pasta for a meal for 4. Pinch of saffron strands 325g ’00′ pasta flour, plus extra for dusting 2 tsp olive oil 2 large eggs, plus 4 large egg yolks Place the saffron in a cup with 1 tablespoon boiling water. Set aside…

Lasagna Bolognese – Silver Spoon

Serves 4 3 tbs. olive oil 1 carrot, chopped 1 onion, chopped 2-3/4 cups ground meat scant 1/2 cup dry white wine generous 1 cup bottled strained tomatoes 2 tbs. butter, plus extra for greasing 1 quantity fresh pasta dough (200g flour, 2 eggs, salt) 1…

Goat’s Cheese and Red Pepper Lasagne

From Waitrose : This lasagne is great for last-minute entertaining or a family supper as it’s incredibly quick to make. We’ve used goat’s cheese, but other varieties can work just as well. Serves: 4 Ingredients 200ml tub crème fraîche 100ml semi-skimmed milk 2 eggs, beaten 4…

Goat’s cheese tortellini with broad bean and pea butter recipe

By Angela Hartnett Angela Hartnett guides you through making tortellini from scratch in this clear, step-by-step recipe. Serves 8 as a starter or 4 as a generous main course Ready in about 2½ hours Ingredients For the stock 2 carrots, washed and diced 1 celery stick,…