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Blooming Good Tastes – May Recipe

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2nd June 2017

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TAGLIATELLE AI FRUTTI DI MARE

(Tagliatelle with sea food)

Ingredients:

• 200g fresh tagliatelle
• 75g prawns, shelled
• 1 small squid, cut to about the size of the prawns
• 25g shelled mussels
• 50g butter
• 30 ml olive oil
• 5 cloves of garlic, crushed and chopped
• 2 medium sized shallots, finely sliced
• 4 bay leaves
• 1 lemon: zest and juice
• Salt and pepper mill

Preparation

1. Heat the oil and butter and fry the shallots and garlic until they start to colour
2. Add the fish and bay leaves, with some salt and pepper
3. Cook gently for 20 minutes. Remove the bay leaves and rest in a hot place
4. Add the pasta to a pan of boiling salted water (with a dash of oil)
5. Bring to a boil and turn the heat off, cover with a lid and leave for 5 minutes. (Try to coincide this for when the sauce is done)
6. In a large heated terrine, place the drained pasta and then pour in the fish sauce
7. Add the lemon zest and juice
8. Mix well and serve

Serving Suggestion:

Italians do not tend to serve this dish with grated Parmesan but some people may enjoy a sprinkle of it over the pasta.

CASTRATO CON SALSA DI CAPPERI

(Boiled Mutton and Caper sauce, Italian style)

Ingredients for the meat

• 800g boneless mutton leg
• 1 large onion
• 2 sticks of celery
• 2 carrots
• 4 bay leaves and 10 cloves
• Salt

Preparation

1. Cover the mutton in water with a little salt, bay leaves, & cloves, and leave for at least 6 hours.
2. Replace the water and bring it to the boil
3. Simmer for at least 1 ½ hours
4. Roughly chop the vegetables then add to the mixture and cook for a further 45 minutes
5. When the time is up, the meat will be cooked sufficiently, but you can simmer for longer if desired
6. Take out the meat and keep warm. The stock should be kept hot

Ingredients for the sauce

• 40g plain flour
• 40g butter
• 5 ml (1 teaspoon) nut oil
• 500 ml mutton stock
• 100g of the vegetables drained from the stock and liquidised
• 1 egg
• 20 ml double cream
• 60g capers

Preparation

1. Melt the butter and oil, add the flour to make a roux and cook until it starts to colour
2. Add the hot stock, whisking carefully so as not to leave lumps
3. Add the liquidised vegetables, 2 bay leaves, and the capers
4. Cook this sauce gently for half an hour then remove from the heat
5. Whisk the egg then add the cream, mixing well
6. Add 2 or 3 tablespoons of the sauce to this mixture
7. Add the mixture to the sauce, stirring well
8. Remove the bay leaves and adjust the seasoning

Serving the “CASTRATO”

1. Slice the mutton 1 cm thick
2. Pour a little sauce on the serving dish and arrange the meat
3. Decorate with Parsley bouquets
4. Serve the sauce separately on an appropriate dish

BANANA FLAMBÉE

Ingredients

• 4 Skinless bananas, cut lengthways
• 60g plain flour
• 2 beaten eggs with a little milk
• 40g Butter
• 20 ml nut oil
• 50g soft brown sugar
• 30 ml Brandy, Rum, or Kirsch

Preparation

1. Dip the bananas in flour then add the beaten eggs, dip in the flour again
2. Heat the butter in oil
3. Shake excess flour from the bananas and fry them in the hot oil until golden brown on both     sides. Remove from the heat
4. Dip them in the brown sugar and arrange them on a metal serving dish. This must be kept hot
5. Just before serving, heat your preferred liquor and pour over the bananas before setting alight (This will only work if the correct temperature is reached: 75ºC)
6. Serve with pouring cream and caster sugar