The observant among you will see that this dish is actually spirals with roast peppers, perserved lemon and goat's curd. I had previously bought the ingredients but not had a chance to get fresh orriechiette. When S-bo and I returned home from a weekend on an Echuca houseboat, we really didn't want to go to the supermarket. That's why I substituted spirals and frankly, it turned out well.
It's been a while since I've cooked a new recipe and this one was really really rewarding. It's effectively a warm tossed salad but the combination of extra virgin olive oil and goats cheese is very satisfying, even if they do take away many of the benefits of "salad". This was my second experience with preserved lemon too, and let me tell you, rinsing the lemon beforehand makes it a lot more palatable. Thanks to whoever gave me that tip. I love many things citrus and couldn't bear the thought that I wouldn't enjoy preserved lemon.
Like many of my "uncooked from the archives" recipes, this one came form an old Good Living clipping, back in the Sydney days. 31st Jan 2006 featured this recipe along with a profile of then-new Andrew Cibej's Surry Hills enoteca, Vini. If only I had've been. Next time Gadget.
This week sees the first round of ironchef for 2008 kicking off, so I've spent all evening researching dessert. Hopefully I can tell you all about it on Friday!
Orrechiette with roast peppers, preserved lemon and goat's curd
500 g orrechiette
240 g fresh goat's curd
1 large roasted, peeled and roughly chopped red pepper
1/4 preserved lemon, finely chopped
1/2 cup of both torn basil leaves and picked continental parsely
1/2 cup wild rocket
1 cup EVOO
60 g parmesan cheese, grated
Sea salt & Pepper
80 g black olive tapenade
Cook pasta in salted boiling water. Drain, reserving a small amount of cooking water. In a large bowl, toss together pasta, water and all other ingredients except tapenade. Place onto plates and top with tapenade.
It's been a while since I've cooked a new recipe and this one was really really rewarding. It's effectively a warm tossed salad but the combination of extra virgin olive oil and goats cheese is very satisfying, even if they do take away many of the benefits of "salad". This was my second experience with preserved lemon too, and let me tell you, rinsing the lemon beforehand makes it a lot more palatable. Thanks to whoever gave me that tip. I love many things citrus and couldn't bear the thought that I wouldn't enjoy preserved lemon.
Like many of my "uncooked from the archives" recipes, this one came form an old Good Living clipping, back in the Sydney days. 31st Jan 2006 featured this recipe along with a profile of then-new Andrew Cibej's Surry Hills enoteca, Vini. If only I had've been. Next time Gadget.
This week sees the first round of ironchef for 2008 kicking off, so I've spent all evening researching dessert. Hopefully I can tell you all about it on Friday!
Orrechiette with roast peppers, preserved lemon and goat's curd
500 g orrechiette
240 g fresh goat's curd
1 large roasted, peeled and roughly chopped red pepper
1/4 preserved lemon, finely chopped
1/2 cup of both torn basil leaves and picked continental parsely
1/2 cup wild rocket
1 cup EVOO
60 g parmesan cheese, grated
Sea salt & Pepper
80 g black olive tapenade
Cook pasta in salted boiling water. Drain, reserving a small amount of cooking water. In a large bowl, toss together pasta, water and all other ingredients except tapenade. Place onto plates and top with tapenade.
Serves 4
3 comments:
Looks delish! I will try it out soon... :)
Let me know how you go mutemonkey. It'd make a great entree if you had people round for dinner. Or a balmy lunch perhaps.
ooh...
goats curd. i think i'm going to have to find some : )
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