Fettuccine con Pomodoro e Basilico (Tomato and Basil Fettuccine)

By Matthew Luca

Ingredients

Fresh pasta rolled out into sheets and cut into Fettuccine or pack of dried Fettuccini (for the fresh pasta method roll out the dough using a pasta machine down to grade 2 thickness) Dried Pasta follow instructions as per packet suggests.

2 Tomatoes (Italian Plum Vine are best)

1 clove Garlic

Handful of fresh Basil

1 tablespoon olive oil

1 tsp Butter

100ml water (cooking water from pasta)

Salt & pepper

Parmesan cheese

Method

If cooking fresh Pasta, Bring water to the boil, add a little salt and cook pasta for 3-4 minutes then strain off excess water.

In a Pan on a high heat, add the olive oil, butter and crush in the Garlic, toss in the pasta and cook mixing continuously for 30 seconds then add the 200ml water and continue cooking for a further 1 minute.

To serve garnish with fresh basil leaves, Parmesan cheese and a touch of cracked black pepper.

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Pappardelle Maiale Balsamico

By Matthew Luca

Nothing beats homemade pasta and this dish packs a tommy gun. The over elaborate cut of the Pappardelle combined with the pulled balsamic pork holds a rustic charm that you would kill to try.

Ingredients
Pasta Dough (or pack of Pappardelle)
Italian Pulled Pork
Rosemary Sprig
Some fresh thyme and Parsley (chopped) for garnish.
1 teaspoons salt
1 tablespoon olive oil

Method
Roll a large thin sheet of pasta on a well floured surface using 00 flour. Cut out a large rectangle shape and then cut into long 2 inch wide ribbons (1 side with a knife and the other with a pasta wheel cutter).
In a high sided saucepan bring some water to the boil, add a little salt and olive oil, then cook the pasta for 10 minutes.
Drain off excess water through a sieve when cooked and return pasta to the saucepan, add some pulled pork and a bit of the pork cooking stock and cook on a high heat while gently stirring/mixing the pasta for 2 minutes until hot. Sprinkle in some fresh thyme and parsley and serve immediately.

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Bayin Branzino con Mascarpone Tagliatelle

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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