Larder by Robin Gill

Author:Robin Gill
Language: eng
Format: epub
ISBN: 9781472948557
Publisher: Bloomsbury Publishing
Published: 2018-07-08T16:00:00+00:00

Fresh Peas,

Rooftop Mint and Fried Bread

WILD GARLIC TAGLIATELLE

TROMBETTA COURGETTE, SUNFLOWER SEED PESTO

You might think sunflower seeds are an unusual substitute for pine nuts, or that we use them just to be different. But when sunflower seeds are toasted to the extreme – borderline burnt – I think they have a better flavour than pine nuts at a fraction of the price. And they keep this dish nut-free. The pasta dough makes more than is required for the recipe but if you are going to the effort of making pasta then it is worth making a large batch. It can be dried and stored, or frozen. If made ahead of time and dried it will take about 4 minutes to cook.

serves 4–6

TAGLIATELLE

2 tablespoons olive oil

4 eggs

2 egg yolks

480g type ‘00’ flour

fine semolina, for dusting

The pasta dough can be made in a stand mixer fitted with a paddle attachment, or in a bowl or on the work surface by hand. Start by mixing together the olive oil, eggs, yolks and half of the flour until well worked. Add the remaining flour a handful at a time, mixing in well before adding the next handful. This should be a slow process – a little at a time really is best. Once the last of the flour has been incorporated, knead briefly in the mixer. If making by hand, knead the dough on the floured surface for at least 10 minutes or until the dough is firm, smooth and even in consistency. Wrap the dough in clingfilm and set aside to rest at room temperature for about 30 minutes.

Divide the dough into eight pieces. Flatten the pieces and dust lightly with flour. Work with one piece at a time. Feed through a pasta machine set on the widest setting, then fold the dough over and pass through this setting again. Repeat this process 3 times so that you have a rectangular shape and an even thickness. Continue to pass the dough through the pasta machine, changing the setting until you reach the second thinnest setting. Repeat with the remaining pieces of dough.

Dust the work surface with fine semolina. Roll up each sheet and cut across into 1cm wide ribbons using a sharp knife. Toss the ribbons with the semolina.

TROMBETTA COURGETTES

2 Trombetta courgettes

2% brine (see here) (or the brine from jarred olives)

Put the whole courgettes in a container and cover with a 2% brine. Leave in the fridge for 6 hours. Remove the courgettes from the brine and slice lengthways into ribbons (the same width as the tagliatelle) using a mandoline or peeler.

SUNFLOWER SEED PESTO

50g honey

250g sunflower seeds

100ml olive oil

25g Bread Miso or ready-made brown miso

a bunch of basil, leaves picked

3 sprigs of flat-leaf parsley, leaves picked

1 tablespoon golden marjoram leaves

50g aged Parmesan, finely grated

zest of 1 lemon

Put the honey in a small pan, bring to a gentle simmer and cook to a nutty brown colour. Allow to cool.

Toast the sunflower seeds in the oil; remove from the heat. Put the miso, honey and a third of the sunflower seeds and oil in a food processor and pulse to mix.

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