By Matthew Luca
This recipe was inspired by the new Bayin foods Oil range (Now available in SuperValu) where I wanted to incorporate the use of Peanut oil and Sesame oil into this Italian dish. I found that substituting traditional olive oil for sesame oil in the pasta dough introduced a delicate flavour and aroma that would only enhance the natural taste of the tagliatelle while bringing the dish together. Their peanut oil was introduced in the handmade pesto giving a real edge and noticeable difference which was sublime.
Ingredients:
Pasta Dough (Click here for recipe) using The Bayin Sesame oil instead of truffle oil
250g Mascarpone cheese
100g Spinach
100ml White wine
1 teaspoon nutmeg
1 heaped tablespoon grated parmesan cheese
Salt & Pepper to taste (seasoning)
4 fillets of Seabass (Branzino)
1 tablespoon of Bayin sesame oil
1 tablespoon of olive oil
Method:
Roll out a sheet of pasta dough as thinly as possible, then cut into tagliatelle size thin ribbons, bunch up around 8-10 ribbons to form a nest and set aside to dry for around 30 minutes prior to cooking, one nest per person serving.
For the sauce add the Mascarpone, wine, nutmeg and parmesan to a saucepan and heat on a medium temperature until the sauce is silky, taste as season accordingly then add the spinach and stir gently until the spinach wilts, take off heat and set aside ready for the pasta.
Ina large heavy based pan fill 3/4 with water, add a teaspoon of salt and bring to the boil, when boiling add the tagliatelle and boil for 6-8 minutes, the texture should be aldente, if you find the pasta still to tough give it an extra couple of minutes on the boil, strain the water when ready then add to the mascarpone sauce and mix together.
Now for the Branzino (seabass) In a frying pan on a high heat add 1 tablespoon olive oil and 1 tablespoon sesame oil, season fish lightly with salt and place skin side down in the pan, cook for 1-2 minutes until skin is crisp and golden and then turn the fish over, reducing the temperature a little and continue cooking for 2-3 minutes until cooked trough then serve. Topped off beautifully with some fresh Pesto (see recipe below).
BAYIN PESTO (for fish)
Ingredients
50ml Bayin Peanut Oil
Large Hand full of Basil leafs (chopped)
2 Sage leafs (chopped)
2 dill sprigs (chopped)
1 tablespoon almonds
1 tablespoon pistachio
1 teaspoon grated lemon zest
1 tablespoon grated parmesan
1 teaspoon cracked black pepper
In a dry pan gently heat up the almonds and pistachios until hot and aromatic, finely chop and place in a small mixing bowl or Pestle and mortar. Add the herbs, lemon zest, parmesan, pepper and Bayin peanut oil and mix together well, if the pesto looks to dry add a little more peanut oil.
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