No pasta in the hamper, so I used some Sardinian Malloreddus pasta that I bought at Carluccio's Caffè recently, this is partially flavoured with saffron, and looks very pretty. (To be honest, it tastes remarkably like ordinary pasta, and I think I prefer the bronze die Lumaconi pasta from Sainsbury's Taste the Difference range, but that shape doesn't work as well with this raw sauce. They do a large penne in that range that I haven't tried yet, but that might work here.)
So working to the same basic recipe as last time, but with the following substitutions:
These were all from my hamper:
- Waitrose tomatoes for Heritage tomatoes. Sorry Waitrose, the vine grown plum tomatoes are lovely, but I could taste the difference. I think I have been spoilt for ordinary tomatoes :(
- Roasted and peeled red peppers: take the cores out of red peppers, quarter, mix in a bowl with a little olive oil, salt pepper and oregano, and roast for about 45-60 mins at Gas Mark 7 until the edges are nicely charred. Pop into a bowl and cover with cling film until they are cooler, then peel and slice)
- Finely chopped red onion.
- Walnut and pumpkin seed bread (that I made earlier in the week) now rather stale, but perfect for crumbing and frying until crisp and brown in olive oil.
- Topped with some diced Capricorn Goat's Cheese
and from my fridge:
- Some streaky bacon, about 4 rashers for the two of us, chopped and fried til brown before adding the breadcrumbs and frying til all nice and crispy.
- No parsley today, but I did have half a bag of spinach, watercress and rocket salad. So I chopped that finely and used it as a herb. I was surprised how really good that was.
Malloreddus Pasta with Raw Tomatoes, Roasted Peppers & Capricorn Goat's Cheese
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