1 aubergine, chopped into 1cm square chunks
2 cloves garlic, crushed
1 red chili, finely chopped
chili flakes to taste
olive oil
Maldon
Parmesan
basil leaves
2 handfuls of cherry tomatoes, cut into eighths
100g pancetta
freshly ground black pepper
squeeze lemon
1 medium red onion, finely chopped
pinch raw sugar
1 pkt Italian penne
heat some oil in a large pan and gently cook the onion, garlic, fresh chili and pancetta. add the aubergine and cook for several minutes. add the tomatoes and reduce slightly. season, including adding the chili flakes and sugar to taste. cook the pasta until al dente, drain and add pasta to the sauce in its pan. stir to coat, adding a handful of torn basil leaves, some grated Parmesan and a squeeze of lemon. drizzle with a little oil and serve.
Showing posts with label pancetta. Show all posts
Showing posts with label pancetta. Show all posts
Tuesday, 11 May 2010
Sunday, 24 January 2010
pancetta & basil ravioli
~pasta~
200g "00" flour
2 eggs
~filling~
125g ricotta
freshly ground black pepper
6 slices pancetta
1 clove garlic, crushed
handful fresh basil leaves, finely chopped
a pinch of Maldon salt
25g Parmesan
Place flour on bench in a mound. Make a recess in the top and break the eggs into it. Mix together until dough forms, knead until smooth and elastic and set aside to rest for 30 minutes.
Cook four slices of pancetta until crisp, add garlic, remove from heat and chop finely. Finely chop remaining two slices of pancetta. Put all filling ingredients into a bowl and mix.
Roll pasta out into two thin squares. Place one square on the bench, and divide the mixture into teaspoonfuls, placing at intervals on the pasta, leaving a couple of centimetres between each dollop of filling. Whisk one egg and brush between dollops. Place the second sheet of pasta over the first, so that the dollops of filling are sandwiched between the two layers of pasta. Gently press down around the filling, taking care to squeeze out the air. Run a pasta crimper between the dollops of filling to create the ravioli squares. Place on a dusted tray (semolina or "00" flour) and refrigerate until ready to cook.
Bring a large pot of water to the boil, then gently drop in the ravioli, boiling gently for six minutes or so until cooked.
In a shallow pan gently melt 50g butter, add 10 or so sage leaves. Pour over the ravioli and serve with a scattering of Parmesan, some flakes of Maldon and some freshly ground black pepper.
200g "00" flour
2 eggs
~filling~
125g ricotta
freshly ground black pepper
6 slices pancetta
1 clove garlic, crushed
handful fresh basil leaves, finely chopped
a pinch of Maldon salt
25g Parmesan
Place flour on bench in a mound. Make a recess in the top and break the eggs into it. Mix together until dough forms, knead until smooth and elastic and set aside to rest for 30 minutes.
Cook four slices of pancetta until crisp, add garlic, remove from heat and chop finely. Finely chop remaining two slices of pancetta. Put all filling ingredients into a bowl and mix.
Roll pasta out into two thin squares. Place one square on the bench, and divide the mixture into teaspoonfuls, placing at intervals on the pasta, leaving a couple of centimetres between each dollop of filling. Whisk one egg and brush between dollops. Place the second sheet of pasta over the first, so that the dollops of filling are sandwiched between the two layers of pasta. Gently press down around the filling, taking care to squeeze out the air. Run a pasta crimper between the dollops of filling to create the ravioli squares. Place on a dusted tray (semolina or "00" flour) and refrigerate until ready to cook.
Bring a large pot of water to the boil, then gently drop in the ravioli, boiling gently for six minutes or so until cooked.
In a shallow pan gently melt 50g butter, add 10 or so sage leaves. Pour over the ravioli and serve with a scattering of Parmesan, some flakes of Maldon and some freshly ground black pepper.
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