Vegetable lasagne, butter noodles and spicy stuffed shells: Yotam Ottolenghi’s pasta recipes | Meals

I really feel barely sheepish working three pasta recipes once we are all nonetheless waist-deep in Rachel Roddy’s very fantastic An A-Z of Pasta, printed this summer time. That stated, because the title of her new guide implies, pasta is the reward that retains on giving, from ABC to 1, 2, 3, Monday to Sunday, from little individual to massive oldie. I’ll depart the A-Z to Rachel, then, and share my very own good day autumn 1, 2, 3.

Kalbi butter noodles with spring onions and sesame seeds

Kalbi marinade is normally used on brief ribs destined for the barbecue or on rib eye steak for Korean bulgogi. Right here, it provides a grown-up contact to a childhood favorite. You’ll discover that numerous butter is concerned on this dish, and that isn’t unintentional – in any case, what are buttered noodles with out lashings of butter? These portions will make 450g of the butter, so save the remaining 150g to slather on a roast rooster.

Prep 10 min
Prepare dinner 45 min
Serves 4

90ml soy sauce
40g darkish brown sugar
1½ tsp aleppo chilli flakes
1½ tbsp sesame oil
4 garlic cloves
, peeled
140g spring onions, trimmed, 60g roughly chopped, the remaining lower into skinny rounds
3 crimson chillies (30g)
20g piece recent ginger, peeled and roughly chopped
4 tbsp sesame seeds, toasted
250g room temperature butter, lower into 6 even items
4 dry ramen noodle nests, cooked in line with the packet directions (240g)

In a small saucepan on medium excessive warmth, cook dinner the primary three elements, stirring a couple of times, for seven to 9 minutes, till thick and syrupy. Take off the warmth, stir within the sesame oil and depart to chill for 5 minutes.

Pour the cooled soy combination into the massive bowl of a meals processor, add the garlic cloves, roughly chopped spring onions, crimson chillies, ginger and two and a half tablespoons of the sesame seeds, and blitz till virtually clean. Add the butter, then pulse till nicely blended in. Scrape the butter combination right into a small container for which you will have a lid and refrigerate for Half-hour, till stable (for those who’re in a rush, you can even pop it within the freezer for quarter-hour).

Weigh out 300g of the chilled butter. Set a big saute pan on medium-high warmth, add the butter and soften till it’s effervescent gently. Stir with a picket spoon, add the cooked noodles and sliced spring onions, and toss till the noodles are nicely coated.

Divide the noodles between 4 bowls, sprinkle over the remaining sesame seeds and serve sizzling.

Courgette and fennel lasagne

Yotam Ottolenghi’s courgette and fennel lasagne.

The time spent roasting the greens prematurely actually concentrates their flavour, so don’t be tempted to skip that step. Additionally, it’s a minimum of partly earned again by how rapidly the no-cook bechamel takes to make. Stir any extra pesto by pasta or couscous for a straightforward midweek lunch.

Prep 25 min
Prepare dinner 1 hr 45 min
Relaxation 20 min
Serves 8

6-7 giant courgettes (1½kg), trimmed and lower into ½cm-thick rounds
3 giant heads fennel (1kg), trimmed and lower into ½cm-thick slices
2 bunches spring onions (175g), trimmed and finely sliced
250ml olive oil, plus 1 tbsp further to complete
Salt and pepper
4 garlic cloves
, peeled and crushed
4 tbsp capers, drained and roughly chopped
1½ tsp fennel seeds, toasted and roughly crushed
50g dill, roughly chopped
30g parsley, roughly chopped
1 giant lemon, finely zested, to get 1 tsp, and juiced, to get 3 tbsp
150ml vegetable inventory (or water)
2½ tbsp pumpkin seeds, toasted
½ tsp honey
300g recent lasagn
e sheets

For the ricotta cream
250g ricotta
175g pecorino romano
, finely grated
125g buffalo mozzarella, roughly chopped
80ml double cream

Warmth the oven to its highest setting – 240C (220C fan)/475F/fuel 9 – and line two giant shallow baking trays with greaseproof paper so it overhangs by about 4cm on each facet. Put the courgettes, fennel and spring onions in a big bowl. Add 150ml olive oil, two and 1 / 4 teaspoons of salt and some good grinds of pepper, then toss to coat.

Unfold out the greens evenly between the 2 lined trays and roast for 40 minutes, rotating the trays as soon as and giving every thing a great stir midway by. Tip the greens from one tray into the opposite, in order that they’re all now in a single tray. Scatter over the garlic, capers, fennel seeds, 25g dill, 20g parsley and a tablespoon of lemon juice, stir to mix, then return to the oven for 10 minutes.

Flip down the oven to 200C (180C fan)/390F/fuel 6, pour the inventory over the greens and bake for 5 minutes extra. Tip the lot into a big bowl and put aside.

In the meantime, make the pesto. Put the remaining dill, parsley and lemon juice within the small bowl of a meals processor, add the lemon zest, 100ml olive oil, the honey, pumpkin seeds and a quarter-teaspoon of salt, and blitz to a rough paste. Pour right into a small bowl and put aside.

Put the ricotta, 125g pecorino and all of the mozzarella within the giant bowl of a meals processor, add the double cream andan eighth of a teaspoon of salt, and blitz till completely mixed.

Spoon a few of the greens right into a 20cm x 30cm baking dish, simply sufficient to cowl the bottom in a skinny layer. Organize a layer of pasta sheets excessive (lower to suit, if want be), then spoon over a 3rd of the remaining greens. Roughly dot six tablespoons of the ricotta cream and a tablespoon and a half of the pesto on prime, then sprinkle over about half a tablespoon of pecorino (reserve 4 tablespoons for the very prime). Repeat the layers twice extra, utilizing up all of the vegetable combine and lasagne sheets, ending with a naked layer of pasta on prime. Unfold the remaining ricotta cream excessive and sprinkle with the reserved pecorino.

Drizzle over the ultimate tablespoon of olive oil, then bake at 200C (180C fan)/390F/fuel 6 for 40-45 minutes, turning the dish as soon as midway by, till properly browned on prime.

Take away and depart to relaxation 20-Half-hour earlier than serving with the remaining pesto alongside.

Spicy stuffed shells

Yotam Ottolenghi’s spicy stuffed pasta shells.
Yotam Ottolenghi’s spicy stuffed pasta shells.

Flavoured with warming ancho chilli and cumin, these make the right midweek meal with minimal prep and never an excessive amount of hands-on time; they’re are a winner with youngsters, too, although you could want to cut back the chilli ranges to style. Serve with a easy salad or sauteed greens.

Prep 10 min
Prepare dinner 1 hr
Serves 4

2 ancho chillies, roughly torn
3 crimson chillies, roughly chopped (take away and discard the pith and seeds for those who choose much less warmth)
1 tbsp floor cumin
200g tomato paste
8 garlic cloves
, peeled and roughly chopped
1 onion, peeled and roughly chopped (160g internet)
180ml olive oil
Salt
600g cherry tomatoes on the vine
900g lamb mince (or 500g lamb mince and 400g beef mince)
250g large conchiglie pasta shells
2½-2¾ tbsp (10g) finely chopped parsley
10g recent oregano leaves (about 8 tbsp), finely chopped
3 tbsp double cream

Warmth the oven to 240C (220C fan)/475F/fuel 9. Put the primary six elements in a meals processor with 90ml oil and two and a half teaspoons of salt. Blitz to a clean paste, scraping down the edges as you go, then spoon half of the combo right into a 35cm x 25cm baking tray. Add the tomatoes to the remaining paste within the meals processor, blitz to a clean sauce and put aside.

Put the mince and a tablespoon of oil within the tray with the chilli paste, and blend till every thing is nicely mixed; you could want to make use of a fork to interrupt aside the mince so there are not any clumps. Bake for 20 minutes, stirring as soon as midway by and once more breaking up the mince with a fork to do away with any chunks, then take away and tip into a big bowl. Put aside the empty tray to make use of once more (there’s no want to wash it), and switch down the oven to 210C (190C fan)/410F/fuel 6½.

Whereas the mince is baking, carry a big pot of salted water to a boil, drop within the pasta, cook dinner for 11-12 minutes, till al dente, then drain.

Pour the tomato sauce into the empty mince tray and unfold it out to cowl the bottom. As soon as the mince combine is cool sufficient to deal with, break it up into small items, then stuff it into the pasta shells. Organize the shells within the tomato sauce, cowl the tray with foil and bake for 20 minutes.

Take away from the oven, take off the foil, then brush the pasta shells with two tablespoons of oil. Flip the oven to the grill setting, then grill the pasta for 4 to 6 minutes in the course of the oven (ie, not too close to the warmth supply), till crisp and golden brown on prime, then take away and put aside.

Drizzle the cream everywhere in the pasta. Combine the herbs with the remaining three tablespoons of oil, spoon everywhere in the pasta and serve.

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