Farfalle aglio limone

By Matthew Luca

Farfalle or otherwise known as "Butterflies". This dish gives you that magical feeling in your stomach. Sometimes when you make a beautiful thing what's the point to hide it, the simplicity and elegance of taste is all about enhancing the champion of this dish "Fresh Pasta".

Ingredients

Pasta dough or ready made Farfalle

50g butter

1 sprig rosemary

2 cloves garlic (chopped)

1 teaspoon lemon zest

1 tablespoon parmesan cheese

salt to season and some for the pasta water.

Balsamic glaze (optional)

Method:

If making fresh pasta, roll out a flat sheet to as thin as possible, square off around the edges and cut into 1.5 inch wide ribbons, using a pasta wheel, cut into rectangles around 3-4 inches long and pinch in the middle to form the farfalle, leave to dry for around 5 minutes before cooking.

In a heavy based saucepan, fill half way with water, season with a little salt and bring to the boil. add the farfalle and cook on a gentle boil for around 8-10 minutes until aldente. Strain away water through a sieve and set aside ready for serving.

In a pan on the lowest heat, add the butter, rosemary and garlic then let melt stirring occasionally for around 10 minutes (do not let the butter or garlic burn) remove from heat occasionally if required. 

To plate add a gentle zig-zag of balsamic glaze on the plate and arrange the farfalle on top, spoon over a little of the melted garlic butter, grate over a little lemon zest and parmesan, garnish with fresh parsley or sage leafs.

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Risotto Pisello Menta (Pea & Mint Risotto) Recipe

by Matthew Luca

Risotto can be difficult to get right but if you do it's just amazing, so don't be nervous tackling this recipe, the combination of a few simple flavours really makes this stand out in a fresh and vibrant way.

Ingredients (serves 4)
250g Risotto rice
1 red onion (finely diced)
3 cloves garlic (skin off)
1/4 teaspoon dried oregano
150ml white wine
100g frozen peas
1 bunch fresh mint (half of bunch chopped)
1 litre chicken stock (plus a kettle full of boiling water on standby)
75g parmesan cheese
2 tablespoons olive oil (plus extra for drizzling) (optional: truffle infused oil for drizzling)
Salt & Pepper

Method
It a large heavy base pan on a high heat, add the olive oil, garlic and onions, stir and cook for 1 minute. Pour in the white wine and oregano and cook for a further 1 minute.
Add the risotto rice and stir until the liquid in the pan has been absorbed, when the rice begins to stick to the bottom of the pan pour in the stock, season with salt & pepper, stir and leave to cook for around 3-4 minutes stirring occasionally, when the stock is three quarters absorbed in to the risotto rice remove from the heat and taste the rice to see if its cooked (at this stage it should be quite grainy, we're looking for aldente ) so put back on the heat and add around 100ml of boiling water at occasional intervals stirring continuously until the rice becomes cooked correctly but the risotto remains loose (not dry) this should take around 3-4 minutes.
When your happy with the texture of the rice add in the peas, chopped mint, stir for around 1 minute. add the parmesan and stir, then your ready to plate. Serve with some fresh mint leafs and a drizzle of oilive oil.

For a walk through watch the recipe video below.

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Make your own Pasta dough

By Matthew Luca

The true test of Italian cooking is the ability to make a good pasta dough, Pasta can be formed into a variety of shapes and styles and even flavoured using oils. When I learned how to make pasta the first time I would use a pasta rolling machine to make the sheets but my preferred method now is to use a long rolling pin just like Nona's in Italy have done for decades. This ensures you put your passion into the food and leaves you feeling humbled because it's something entirely hand crafted. As I say "Put the romance into the roll".

Ingredients
285g of 00 grade flour or pasta flour
1 teaspoon of fine table salt
3 Large eggs
2 tablespoons of Truffle Oil (Olive oil can be used as a substitute) I find the truffle oil adds a nice flavour and can be purchased from a good supermarket.

Method
In a large mixing bowl or work surface pour in the flour, make a well in the middle and add the eggs and oil.

Fold in the flour from the outside in towards the well and combine the mixture. begin to knead the dough together until it's strong and elastic when stretched. This may take up to 5 minutes. If the dough is to wet add a little more 00 flour, too dry add a drop more oil.

Cut the dough in half and form into 2 balls, wrap tightly with cling film and leave to firm in the fridge around 30 minutes until ready to use. Pasta dough will keeps for around 24 hours in the fridge or can be frozen for up to 4 weeks.

I have suggested to make 2 balls of pasta dough as it's easier to roll out the smaller amounts in the pasta machine or by hand. When rolling by hand ensure the surface is dusted with 00 flour and although time consuming it's fun, Pasta should be rolled each side until almost transparent and thin. You can then cut and fill ravioli's, tortelli, Pappardelle and tagliatelle etc by hand. Spaghetti will require use of a pasta machine. If rolling using a machine, ensure the rollers are coated with a light dusting of flour and roll from grade 6 down to 2.

To Cook:
Fresh pasta should be cooked on a light boil for around 10 minutes if done by hand, machine rolled pasta will cook in around 3-4 minutes if at grade 2, grade 1 will cook within 30 seconds to 1 minute but very thin.

Tips
To make smaller or larger amounts of pasta use the method of 1 egg per 100g of pasta flour.



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