I always think it is good to eat what's in season, as you get to enjoy when it is at its best, most nutritional and affordable. Since it is spring in Australia asparagus and broccoli is in season, and I wanted to use these two vegetables in a dish that was subtle and easy to make, and where the vegetables were the centre pieces of the dish!
Makes for 4 people
Preparation time: 40 minutes if you make your own pasta, 20 minutes if you are cooking packet pasta.
Ingredients:
1-2 bunts of asparagus
1 broccoli
100g of smoked speck
Olive oil for serving
Pine nuts
Pine nuts
Home made pasta:
200 g of 00 flour
2 eggs
1 teaspoon of olive oil
pinch of salt
(or fresh fettuccine/ packet of fettuccine from store)
How to Make this Dish:
How to make the Pasta: mix eggs, salt and olive oil in a bowl and add the flour little by little. I use a whisk or a spatula to combine the pasta dough. When it is getting quite firm I put it on a lightly floured bench top and kneed it until it is not sticky. Be careful to not add too much flour as it can get a bit dry. Wrap the dough in cling wrap and let it rest for 30 minutes. I won’t get in to details of how you put it through the pasta maker machine as it is self explanatory if you have one. Fresh pasta only needs to boil for three to four minutes, and you know that its done when the pasta rises to the top of the water. If you are not making your own pasta allow it to cook according to instructions.
Boil water in a pan, and cut the broccoli and asparagus into even pieces. I like to steam my vegetables as I feel I can control the cooking process better, and take them off the stove whilst the vegetables are still crunchy (approximately 5 minutes). Cut the speck into small pieces (you can also use bacon, ham or pancetta) and fry it on a hot stove for a couple of minutes.
How to make the Pasta: mix eggs, salt and olive oil in a bowl and add the flour little by little. I use a whisk or a spatula to combine the pasta dough. When it is getting quite firm I put it on a lightly floured bench top and kneed it until it is not sticky. Be careful to not add too much flour as it can get a bit dry. Wrap the dough in cling wrap and let it rest for 30 minutes. I won’t get in to details of how you put it through the pasta maker machine as it is self explanatory if you have one. Fresh pasta only needs to boil for three to four minutes, and you know that its done when the pasta rises to the top of the water. If you are not making your own pasta allow it to cook according to instructions.
Boil water in a pan, and cut the broccoli and asparagus into even pieces. I like to steam my vegetables as I feel I can control the cooking process better, and take them off the stove whilst the vegetables are still crunchy (approximately 5 minutes). Cut the speck into small pieces (you can also use bacon, ham or pancetta) and fry it on a hot stove for a couple of minutes. Drain the pasta and portion it evenly to plates, decorate with broccoli and asparagus, and place the speck on top with some pine nuts. Drizzle the dish with olive oil and a little bit of cracked pepper, and serve with parmesan cheese. This is a great dish to have as a snack on the weekend, or a nice meal to make after work a long time at work.
Linnemoren
Linn this looks amazing! You're right, simple is always the best :) Yum! Getting so hungry now.
ReplyDeleteKrystie
Thanks Krystie, sorry for sharing the link at lunch time on a Friday..cruel of me!
ReplyDeleteWhat exactly is smoked speck and where can I get some?
ReplyDeleteHey Britt! Speck is a type of cured ham, it has a smooth texture and salty taste. It is great to use for pasta's as it just adds a bit of flavor to the dish. I have also had it in beef bourgignon (burgundy) before, as it goes well with the beef and the red wine. Any deli should sell it, but I particularly like the deli at Bondi Junction's Norton Street Grocer. Linn
ReplyDelete