Leafing through my colleague M’s copy of Jamie’s 30-Minute Meals: A Revolutionary Approach to Cooking Good Food Fast, I saw a picture of some pappadelle that was looked like it was coated with some kind of lemony-creamy sauce. This picture, of rather the thought of what the pasta would taste like stuck with me for a few days until I could bear it no more, and on my way home from work, I found myself in the supermarket buying bits and pieces to make something that might possibly come close. After a little googling, I came across this chilli&chocolate recipe for pappardelle with crème fraîche, parmesan and asparagus and modified that, or rather recreated their really delicious and wonderful sauce.
CAPPELLACCI WITH BROAD BEANS, BROCCOLI, COURGETTE, PANCETTA, PEAS AND SAVOY CABBAGE.
Serves 1 – 2
A big handful of cappellicci pasta
Handful of broad beans, shucked, outer skins removed
Handful of tenderstem broccoli
Handful of peas in their pods, shucked
1 courgette, sliced thinly
1/2 savoy cabbage, shredded
2-3 strips of pancetta, cut into 1cm pieces
1tbsp olive oil
For the sauce
150ml crème fraîche
1 organic egg yolk
juice and zest of 1/2 a lemon
75g parmesan cheese, plus extra to serve
- Put the crème fraîche, egg yolks and a tablespoon of lemon juice in a large bowl and set it over a pan of simmering water, making sure the water does not touch the base of the bowl.
- Whisk vigorously with a small balloon whisk until the mixture is the consistency of yoghurt and then sprinkle in the grated parmesan, whisking continuously as you do so.
- The sauce is ready when it is thick enough to coat the back of a spoon. Season, then leave to one side.
- While making the sauce, fill a large saucepan with water and bring to the boil. Add salt, then the pasta. Cook as per the instructions. About 2 minutes before the end of cooking time, add all the vegetables except for the courgette. Bring back to boil, then cook for the remaining time.
- In a frying pan, add the oil, then the pancetta and courgette. Fry until pancetta is crispy and courgettes are soft and golden.
- Drain the pasta and vegetables thoroughly. Put back in the pan, add the pancetta, courgettes and juices from the frying pan, and then add the sauce. Add as much as you want, but do it slowly as the dish really doesn’t need to be swamped in the sauce – toss the pasta to mix the sauce through as you add it. When everything is suitable coated, add some more parmesan, mix again and then season to taste.
- Serve with some freshly ground black pepper, some more parmesan and a sprinkling of finely zested lemon.
NOTES AND OTHER STUFF
This recipe is just a starting off point. I’ve not specified actual amounts of the vegetables as it’s very much up to you how much of what to add.
My first version of this was made using tagliatelle, broad beans, peas and broccoli in the same sauce:
I also discovered that just the vegetables tossed in the sauce makes a lovely accompaniment to a piece of pan-fried lemon sole.
Streaky bacon, smoked or unsmoked can be used in place of the pancetta, or it can be omitted together.
What is really wonderful about this dish is that it will take no more than 20 minutes at the very most to prepare and cook.
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