Tagliatelle with Ricotta and Crispy Chipotle Shallots from Ottolenghi Flavour cookbook
Tagliatelle with Ricotta and Crispy Chipotle Shallots from Ottolenghi Flavour cookbook
by jack_hudson2001
1 Comment
jack_hudson2001
Ingredients
50ml olive oil, plus 2 tbsp extra to serve
3 garlic cloves, peeled and crushed
Salt and black pepper
3 tbsp parsley, finely chopped, plus 1 tbsp extra to serve
60g parmesan, finely grated
120g ricotta
FOR THE CHIPOTLE SHALLOTS:
2 tbsp olive oil
3-4 shallots, peeled, very thinly sliced (use a mandoline, ideally) and rings separated
2 tbsp maple syrup
¾ tsp coriander seeds
¾ tsp cumin seeds
½ tsp chipotle flakes
¼ tsp salt
FOR THE PICKLED GREEN CHILLIES:
2 green chillies, cut into thin rounds
2 tbsp rice vinegar
½ tsp caster sugar
¼ tsp salt
Instructions
MAKE THE CRISPY CHIPOTLE SHALLOTS: Heat the oil in a large frying pan on a high heat, then add all the shallot ingredients and fry for seven minutes; use a spatula to separate the rings as they cook. Turn the heat to medium-low, cook for six minutes more, until caramelised and a deep golden brown, then transfer to a plate lined with paper towel and spread the shallots out – they’ll be a bit sticky, but will crisp up a little as they cool.
MAKE THE PICKLED GREEN CHILES: Mix all the ingredients for the pickled green chillies in a small bowl. Stir to mix and set aside.
COOK THE PASTA: Put 3 tbsp olive oil, the garlic and 1/4 tsp salt in a large saute pan on a medium-high heat, fry gently for two minutes, then turn off the heat. Meanwhile, bring a large pot of salted water to a boil. Add the pasta, cook for a minute, stirring with a fork to separate the strands, then drain; reserve 140ml of the cooking water. Tip the hot pasta into the garlic pan and turn the heat to medium-high. Add the reserved pasta water, the remaining saffron and its water, the parsley and lots of pepper, and toss. Add the parmesan bit by bit, tossing as it melts, for two to three minutes.
Transfer the pasta to a platter with a lip and dot with ricotta. Top with the shallots, pickled chillies, a teaspoon and a half of the pickling liquid, the last of the parsley and a good grind of pepper, and serve at once.
1 Comment
Ingredients
50ml olive oil, plus 2 tbsp extra to serve
3 garlic cloves, peeled and crushed
Salt and black pepper
3 tbsp parsley, finely chopped, plus 1 tbsp extra to serve
60g parmesan, finely grated
120g ricotta
FOR THE CHIPOTLE SHALLOTS:
2 tbsp olive oil
3-4 shallots, peeled, very thinly sliced (use a mandoline, ideally) and rings separated
2 tbsp maple syrup
¾ tsp coriander seeds
¾ tsp cumin seeds
½ tsp chipotle flakes
¼ tsp salt
FOR THE PICKLED GREEN CHILLIES:
2 green chillies, cut into thin rounds
2 tbsp rice vinegar
½ tsp caster sugar
¼ tsp salt
Instructions
MAKE THE CRISPY CHIPOTLE SHALLOTS: Heat the oil in a large frying pan on a high heat, then add all the shallot ingredients and fry for seven minutes; use a spatula to separate the rings as they cook. Turn the heat to medium-low, cook for six minutes more, until caramelised and a deep golden brown, then transfer to a plate lined with paper towel and spread the shallots out – they’ll be a bit sticky, but will crisp up a little as they cool.
MAKE THE PICKLED GREEN CHILES: Mix all the ingredients for the pickled green chillies in a small bowl. Stir to mix and set aside.
COOK THE PASTA: Put 3 tbsp olive oil, the garlic and 1/4 tsp salt in a large saute pan on a medium-high heat, fry gently for two minutes, then turn off the heat. Meanwhile, bring a large pot of salted water to a boil. Add the pasta, cook for a minute, stirring with a fork to separate the strands, then drain; reserve 140ml of the cooking water. Tip the hot pasta into the garlic pan and turn the heat to medium-high. Add the reserved pasta water, the remaining saffron and its water, the parsley and lots of pepper, and toss. Add the parmesan bit by bit, tossing as it melts, for two to three minutes.
Transfer the pasta to a platter with a lip and dot with ricotta. Top with the shallots, pickled chillies, a teaspoon and a half of the pickling liquid, the last of the parsley and a good grind of pepper, and serve at once.