Richie Wilson: Pappardelle

Fri, 30 June 2017

INGREDIENTS:

 

Pappardelle Pasta

400g Pasta

20ml Olive Oil

Salt

4 Eggs           

50ml White Wine Vinegar

500g Young Stem/Purple Broccoli

100g Smoked Almonds

50g Shaved Parmesan Cheese

20g Butter

20g Red Chard Cress

20g Dried Onions

 

Cauliflower Puree

1 Cauliflower head

250ml Cream

250ml Water

Seasoning

 

METHOD:

Cauliflower Puree:

Cut the cauliflower into small, even sized florets. Place in a pot with the water, cream and a pinch of salt. Bring to the boil and simmer for 15min or until the cauliflower is soft and easy to crush. Pour into a jug blender and blend until smooth.

Broccoli Parpardelle

Heat a wide based pan and add a little olive oil. Turn the heat down and put in the broccoli along with a knob of butter.  Blanch the pasta and strain before adding to the broccoli mix. Now add the smoked almonds and season with a little black pepper

Poached Eggs

Bring a pot of water to the boil, add the vinegar and a pinch of salt and turn the heat down to a gentle simmer. Break the room temperature egg into a ramekin before pouring into the water. Simmer for 3 minutes before removing from the water.

To Serve

To present the dish Smear a good spoon of cauliflower puree across the plate. Wined the linguine onto a fork and place on the plate, gathering some of the broccoli along the way. Sprinkle a few of the almonds across the top. Perch the egg on top of the pasta and drizzle with a little olive oil and rock salt and finally shave some of your favorite cheese across the whole dish along with a little cress and some dried onions to finish it off.