We all understand how comforting pasta is, however we typically neglect how versatile it’s, too. Some are nice for stuffing – huge shells or cylinders, say, which appear quite like a quilt, wrapped round all kinds of fillings. Others are mushy little balls – fregola and orzo – swelling and increasing as they’re cooked. Pasta may also be surprisingly straightforward to make, particularly when it’s all cooked within the one vessel, taking up the flavours of all the things it’s surrounded with. So listed below are 3 ways with one-pan pasta, to attempt earlier than all of us come out of our hibernation.
Lamb meatballs with fregola and feta (pictured high)
Fregola is a Sardinian pasta made out of semolina that has a nutty flavour near toasted big couscous. Use it in dishes the place you’ll use big couscous or orzo with comparable cooking instances.
Prep 10 min
Cook dinner 30 min
Serves 4-6
400g lamb mince (a minimum of 15% fats)
1 small onion, peeled and finely chopped (120g)
¼ tsp floor cinnamon
½ tsp floor allspice
30g panko breadcrumbs
1 massive egg
15g parsley, finely chopped
6 garlic cloves, peeled, 3 crushed and three thinly sliced
1 lemon; finely grated, to get 1 tsp zest, and juiced, to get 1 tbsp
1½ tsp cumin seeds, toasted and flippantly crushed with a pestle and mortar
Positive sea salt and black pepper
75g feta, lower into 2cm cubes
¼ tsp paprika
3 tbsp olive oil
2 tbsp tomato paste
200g fregola
500ml hen inventory
10g contemporary coriander, roughly chopped
Put the mince, onion, cinnamon, allspice, panko, egg and parsley in a big bowl. Add the crushed garlic, lemon zest, three-quarters of a teaspoon of cumin, three tablespoons of water, a teaspoon of salt and a very good grind of pepper, combine to mix, then put aside for 10 minutes. Roll the combination into 12 compact 55-60g balls.
In the meantime, put the feta, paprika and two tablespoons of oil in a small bowl and depart to marinate till wanted.
Put a big saute pan for which you’ve got a lid on a medium-high warmth with the remaining tablespoon of oil. As soon as scorching, add the meatballs and fry for 10 minutes, turning them each two minutes or so, till seared and golden throughout.
Switch the meatballs to a plate and reserve a tablespoon of the fats, then wipe the pan clear. Add the fats again to the pan with the sliced garlic and, with the warmth nonetheless on medium-high, prepare dinner for a minute. Add the tomato paste and prepare dinner for a minute extra. Add the fregola and toast, stirring sometimes, for 2 minutes. Pour within the inventory, 400ml scorching water and half a teaspoon of salt, combine to mix, then return the meatballs to the pan.
Placed on the lid and prepare dinner for 18 minutes, stirring with a rubber spatula each 5 minutes to launch any fregola from the bottom of the pan, and being cautious to not break aside the meatballs. Take away the lid and prepare dinner, stirring usually, for about 5 minutes extra, till the fregola is cooked by and the sauce has diminished and thickened. Take away the pan from the warmth, stir by the lemon juice, then spoon over the marinated feta. Cowl with the lid and depart to relaxation for 2 minutes.
Serve straight from the pan with the coriander and remaining cumin sprinkled on high.
Ricotta stuffed conchiglioni in pumpkin sauce
That is consolation cooking at its greatest. In case you like, add the brine from the bag of mozzarella as a substitute of the water: it provides an awesome tang to the sauce. Conchiglioni are big shells, ideally suited for holding within the sauce. In case you can’t discover them, cannelloni tubes are a very good various.
Prep 35 min
Cook dinner 50 min
Serves 4
250g conchiglioni
For the pumpkin sauce
1 x 425g tin pumpkin puree
2½ tbsp tomato paste
1 tsp white-wine vinegar
500ml vegetable inventory
50ml olive oil
¼ tsp aleppo chilli flakes
2 garlic cloves, peeled and crushed
Positive sea salt
For the ricotta and anchovy stuffing
200g ricotta
2 mozzarella balls (250g), shredded, brine reserved
10g chives, finely chopped
1 tbsp picked sage, finely chopped
4 anchovy fillets (12g), finely chopped
10g parmesan, finely grated
⅛ tsp aleppo chilli flakes
Black pepper
For the crumble topping
50g panko breadcrumbs
4-5 anchovy fillets (10g), chopped
1½ tbsp picked sage, finely chopped
¼ tsp aleppo chilli flakes
15g parmesan, finely grated
1 tbsp olive oil
Put all of the substances for the sauce in a blender with half a teaspoon of salt and 50ml water, and blitz for 45 seconds, till silky-smooth.
Put all of the substances for the stuffing in a big bowl with a quarter-teaspoon of salt and a heavy grind of black pepper. Combine nicely to mix.
Warmth the oven to 190C (170C fan)/375F/fuel 5. Pour two-thirds of the pumpkin combine right into a spherical, 30cm casserole pot for which you’ve got a lid (or a big, high-sided roasting tray). Spoon half a tablespoon of stuffing into every conchiglioni and organize them within the pot or tray; they’ll overlap barely, like hen feathers. Pour the remaining sauce over the stuffed pasta, cowl and bake for 45 minutes.
In the meantime, put all of the substances for the crumble and an eighth of a teaspoon of salt in a bowl. Calmly work between your fingers to clump the combination barely.
Take away the pasta from the oven, then activate the grill to medium-high.
Sprinkle the crumble topping evenly on high of the pasta, then grill for 3 to 5 minutes, rotating halfway if needed so it cooks evenly, till the highest is golden brown and crisp. Take away and depart to relaxation for 5 minutes earlier than serving.
Passatelli with kale pesto and caramelised shallots
This flavourful and humble pasta from the Emilia-Romagna area of Italy may be very straightforward to make with store-cupboard substances. I exploit a potato ricer with 5mm perforations however you may roll the pasta by hand on a flippantly floured work floor. In case you like, swap the passatelli for trofie, which has the same form. To get forward, make the onions and pesto the day earlier than.
Prep 25 min
Cook dinner 35 min
Serves 4
For the caramelised shallots
3 shallots (200g), peeled and thinly sliced
2 tbsp olive oil
Positive sea salt
For the passatelli
140g panko breadcrumbs
100g parmesan, finely grated, plus additional for serving
1 tsp freshly grated nutmeg
2 lemons, zest finely grated, to get 2 tsp, and juiced, to get 1½ tbsp
Black pepper
3 eggs, crushed
1 tbsp olive oil
2 preserved lemons (60g), lower in half, pith discarded and pores and skin finely sliced
For the kale pesto
120g kale leaves
60ml olive oil
Put a big saute pan on a medium warmth, add the shallots, oil and half a teaspoon of salt, and prepare dinner, stirring usually, for 20-25 minutes, till deeply golden and caramelised. Put aside.
In the meantime, make the passatelli. Put the panko in a medium bowl with the parmesan, nutmeg, lemon zest, a quarter-teaspoon of salt and a very good grind of pepper. Combine nicely, then pour within the crushed egg. Combine and knead to type a sticky however workable dough, then cowl the bowl with a material and put aside for 5 minutes.
Divide the dough in half, then put one half in a potato ricer with perforations of a minimum of 5mm. Squeeze out the passatelli in 4cm lengths on to a tray (they have an inclination to interrupt naturally after they get to 4cm, however use a knife if it is advisable). Alternatively, roll out the dough on a flippantly floured floor: it will take a bit longer, however will work simply as nicely. Repeat with the opposite half of the dough, then put aside.
Carry a big saucepan of well-salted water to a boil. As soon as boiling, flip down the warmth to medium, then add the kale to wilt it shortly. Carry out the kale utilizing tongs and save the water to prepare dinner the pasta later. Run the kale beneath chilly water to chill, then drain nicely, squeeze out any extra moisture and put aside.
To make the pesto, put the kale and 60ml oil within the massive bowl of a meals processor and blitz till virtually {smooth}. Scrape out right into a bowl and blend within the lemon juice and a quarter-teaspoon of salt.
To prepare dinner the passatelli, return the saucepan of water to a boil. Scale back the warmth to medium, add the passatelli and prepare dinner forone to 2 minutes, till they float to the floor. In the meantime, put a saute pan on medium-high warmth with a tablespoon of olive oil. Utilizing a big slotted spoon, scoop out all the pasta (reserve two tablespoons of cooking water),put it within the scorching oil, and fry for one to 2 minutes. Add the preserved lemon, then spoon within the reserved cooking water and the pesto, combine nicely to coat and take off the warmth.
Put the pasta in a serving bowl and scatter the caramelised onions on high. Serve scorching with the remaining parmesan grated on high.
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