Posh Pasta: Over 70 Recipes, from Perfect Pappardelle to Tempting Tortellini

Product Information

Savurè is the real deal – its debut outpost is in Turin, northern Italy, which means you'll find traditional techniques and top-notch ingredients at its first UK branch in Shoreditch. Its range of daily made pastas include agnolotti, pansotti, tagliatelle, maccheroni, gnocchi di patate, with sauces ranging from pesto Genovese to a hearty beef ragù. The best bit? You can also take the raw pasta home to cook. It doesn't call itself an artisan pasta lab for nothing, y'know.

Pasta salad recipes - BBC Food Pasta salad recipes - BBC Food

In her new book Mary Berry Cooks the Perfect, er, Mary Berry cooks the perfect..well, lots of things. Emilia's Crafted Pasta is a proper feelgood restaurant where every strand and parcel of pasta is crafted just as it is in the small trattorias of Emilia Romagna: fresh every morning. Having opened up a second branch in Aldgate, Emilia's is committed to keeping things simple and letting its impeccable sourcing shine through on every dish. Homemade tomato and walnut sauce make perfect roommates for the piles of pasta on offer, available in every strain of pasta imaginable from fat tubes of rigatoni to thin and slurpable noodles of bucatini. Prices are reasonable and you'd be a damn fool not to pair a rich plate of carbs with something appropriate from Emilia's wine list. Add the garlic and stir just until fragrant. Add the tomato paste. Cook and keep stirring for 1 minute. Add sugar and stir to combine.Place the cooked pasta in a skillet. Add a small amount of water or broth then reheat the pasta over medium-low heat for a few minutes until the pasta is heated through and the liquid is fully absorbed.

Pasta bake recipes | BBC Good Food 55 Pasta bake recipes | BBC Good Food

Pour the remaining 2 tbsp oil into the frying pan and add the mushrooms and garlic. Fry over a medium heat for 3-4 mins until the mushrooms are golden. Take off the heat and set aside. The heat of the garlic and chilli is countered by umami in the form of anchovies, olives and capers. Anchovies, whatever the Neapolitans might think, are a must, and not just any sort either. Hartnett uses vinegary marinated fish rather than the salted kind and, pretty as they look, I really miss the rich savouriness that perfumes the other dishes. They should melt into the sauce, rather than supplying its garnish, leaving little trace of fishiness but an intense flavour of the sea.Drizzle the pasta with a small amount of broth/pasta water/water about 1-2 tablespoons) then cover the dish with foil. Pasta bakes are the easiest comfort food to make – you can make them in advance and bake when you're ready to feed a crowd. Think twists on family favourites such as kale and ricotta lasagne, stuffed pasta shells and mac 'n' cheese with a hidden layer of rich beef ragu What do you get if you cross an ex-Trullo chef with an ex-Barrafina GM? Legare, that's what. This new Italian restaurant in Tower Bridge from Matt Beardmore and Jay Patel is one of the latest restaurants in London to try its hand at serving up plates of excellent fresh pasta. Four, to be exact. Legare keeps things simple by specialising in just a handful of options. You can opt for the tajarin burro e salvia, the orecchiette with fennel sausage and cavolo nero ragù, the stracci with crab, chilli, garlic, saffron and pangrattato, or the agnolotti with Neal's Yard goats curd and tomato consommé. All are bloody great and worth sampling over multiple visits until you find your absolute fave. When it comes to neighbourhood restaurants capable of delivering as much chic scandi design as cosy comfort, Legare has got the market cornered.

Posh Pasta: Over 70 Recipes, from Perfect Pappardelle to

Wash your hands often before, during, and after preparing food, especially after touching raw meat.

As always, use this recipe and ingredients as a starting point. You can always swap the ingredients based on your liking and availability. I will share some variations you can use in another section. Add 1 tablespoon of oil to the pan, cook the onion until soft on medium heat, about 3 minutes. Add the garlic and stir just until fragrant. Add the tomato paste, stir for 1 minute. Add sugar and stir to combine. Drizzle the pasta with a small amount of broth/pasta water/water (about 1-2 tablespoons) then cover the dish with a microwave-safe lid.