Clare Smyth’s Pasta “Miller” Style

The brilliant Clare Smyth is back with another beautiful recipe. This time for a gorgeous pasta recipe that includes ingredients like broad beans, shallots, carrots, girolles, courgettes, ricotta and tomatoes!

Ingredients

  • 40g shallots, sliced
  • 40g carrots, sliced
  • 80g girolles
  • 4 garlic cloves, whole
  • Sprig of thyme
  • 320g gnocchis sardi pasta
  • 400g chicken stock or vegetable stock, simmering and ready to use.
  • 80g peas
  • 80g broad beans
  • 80g baby yellow courgettes, sliced
  • 80g baby green courgettes, sliced
  • 80g basil
  • 100g Parmesan
  • 100g olive oil
  • 40g butter
  • Barolo vinegar
  • 4tbsp ricotta or goats curd
  • 40g courgette flowers
  • Tomato confit (see below)
  • Lemon juice to taste
  • Salt and pepper to taste
For the pea stock:
  • 100g chicken stock
  • 500g pea shells
  • 40g shallots, sliced
  • Salt and lemon juice to taste
For the tomato confit:
  • 12 tomatoes
  • Salt to taste
  • Sugar to taste
  • Olive oil to taste
  • Thyme to taste
  • Garlic to taste

Method

Add oil to a pan and when hot sweat the shallots, carrots, girolles, garlic and some thyme for about 30 seconds. Start to cook the pasta in the stock with a little knob of butter, olive oil. As the stock evaporates add more as if you are making a risotto.

Use enough stock to cover the pasta.

When everything is ready remove the garlic cloves and the thyme then discard.

Start to stir in the parmesan, butter and olive oil to form a nice glaze (the pasta has created its own sauce) finish with the vinegar, salt and pepper, lemon juice, basil, tomato confit, ricotta and courgette flowers.

Pea Stock:

Place all ingredients into a blender, blitz, pass and season to taste, this will be used to finish the pasta sauce.

Tomato Confit:

Blanch the tomatoes and refresh in ice water, peel the skin, remove the centre seeds to leave petals. Season with the rest of the ingredients.

Place on a parchment covered tray with a single slice of garlic on each petal into the oven at 80°C for 4 hours until they reach a semi dry texture.

Serve into a bowl. Dress the dish up by adding confit tomato petals, ricotta, rocket and basil and courgette flowers. Spoon the pea stock around the pasta and serve.

Ingredients

  • 40g shallots, sliced
  • 40g carrots, sliced
  • 80g girolles
  • 4 garlic cloves, whole
  • Sprig of thyme
  • 320g gnocchis sardi pasta
  • 400g chicken stock or vegetable stock, simmering and ready to use.
  • 80g peas
  • 80g broad beans
  • 80g baby yellow courgettes, sliced
  • 80g baby green courgettes, sliced
  • 80g basil
  • 100g Parmesan
  • 100g olive oil
  • 40g butter
  • Barolo vinegar
  • 4tbsp ricotta or goats curd
  • 40g courgette flowers
  • Tomato confit (see below)
  • Lemon juice to taste
  • Salt and pepper to taste
For the pea stock:
  • 100g chicken stock
  • 500g pea shells
  • 40g shallots, sliced
  • Salt and lemon juice to taste
For the tomato confit:
  • 12 tomatoes
  • Salt to taste
  • Sugar to taste
  • Olive oil to taste
  • Thyme to taste
  • Garlic to taste

Method

Add oil to a pan and when hot sweat the shallots, carrots, girolles, garlic and some thyme for about 30 seconds. Start to cook the pasta in the stock with a little knob of butter, olive oil. As the stock evaporates add more as if you are making a risotto.

Use enough stock to cover the pasta.

When everything is ready remove the garlic cloves and the thyme then discard.

Start to stir in the parmesan, butter and olive oil to form a nice glaze (the pasta has created its own sauce) finish with the vinegar, salt and pepper, lemon juice, basil, tomato confit, ricotta and courgette flowers.

Pea Stock:

Place all ingredients into a blender, blitz, pass and season to taste, this will be used to finish the pasta sauce.

Tomato Confit:

Blanch the tomatoes and refresh in ice water, peel the skin, remove the centre seeds to leave petals. Season with the rest of the ingredients.

Place on a parchment covered tray with a single slice of garlic on each petal into the oven at 80°C for 4 hours until they reach a semi dry texture.

Serve into a bowl. Dress the dish up by adding confit tomato petals, ricotta, rocket and basil and courgette flowers. Spoon the pea stock around the pasta and serve.