Hey again. Last night I got home and all I really wanted to do was crash on the couch, but then I realised I have a blog to write and Duck Agnolotti (from toscano's) that really needs eating. So I cleared out the near empty fridge (I swear there is only mustard and pomegranate left in there) and came up with this surprisingly good dish. Inspired by a beetroot pickle a friend taught me how to make and using some incredible olive oil he bought on a great night out- even though the food was not. Seriously, the quality of the ingredients can really make a meal. Thanks MAAAAAATE.
 |
| Duck Agnolotti with Beetroot Pickle |
Roast Duck and Wild Mushroom Agnolotti
1 Beetroot, peeled
Apple cider vinegar
Brown Sugar
1 Garlic clove, crushed
Bunch of Thyme
Sea Salt
Some nice olive oil
Lemon Juice
Red Shiso sprouts
Purple Queen Beans (or any broad bean type thing)
Finely dice your beetroot into 3-5mm cubes. It really needs to be this small to cook through properly. Plus it looks real pretty. Lightly sauté the crushed garlic in a frying pan with a good slosh of olive oil. Add in the beetroot and cook for 3-5 mins. Strip the leaves off the thyme and add it to the mix- the more the better. Pour in enough apple cider vinegar to moisten the sauce. Whilst that's simmering away, throw the Agnolotti into salted boiling water. This should take about 6 mins, you'll know it's cooked when the pasta rises to the surface. (I know it's not home made but this is really good quality store bought stuff. I'll post up the brand as soon as I remember it.)
While the pasta is cooking, quickly saute the broad beans and coat in a little olive oil, sea salt and lemon juice. Place on plate along with the red shiso. I <3 microherbs.
Add the brown sugar to the beetroot pickle mixture and stir until dissolved.
Drain the agnolotti and toss in another slosh of olive oil. Place the pasta on the plate beside the microsalad and top with with a good helping of the pickle. Tastes like Autumn.
(I swear I'll leave some for you next time.)
No comments:
Post a Comment