Simple Pasta Recipes Jamie Oliver

Corteccia Jamie Oliver vegetable pasta recipes

WEBApr 30, 2018 · 1. Pile the flour onto a clean surface and make a well in the middle. 2. Gradually add 200ml of warm water, using a fork to bring the …

1. 1. Pile the flour onto a clean surface and make a well in the middle. 2. Gradually add 200ml of warm water, using a fork to bring the flour in from the outside until it forms a dough. 3. Knead on a flour-dusted surface, switching between fast and slow kneading, for 10 minutes, or until smooth and pliable. Wrap in a piece of greaseproof paper, then a clean damp tea towel and leave to relax for 30 minutes. 4. To shape the corteccia, break marble-sized pieces off the dough and roll them into small, thin sausage shapes. 5. One at a time, lay your fingers on top, then press down and drag the pasta back towards you to curl and create your shape, gently flicking the pasta pieces off your fingers so you don't squash them. 6. Trim the broccoli, halving any larger stalks lengthways so they cook evenly. 7. Put a pan on a medium-high heat with 2 tablespoons of olive oil, then peel, slice and add the garlic, followed by the anchovies and chilli flakes. 8. A couple of minutes later, add the broccoli
2. ALTERNATIVE SAUCE
3. 1. Follow the recipe above, but add 2 finely sliced leeks (or you could use onions, spring onions, or shallots) to the garlic and chilli in step 7, then swap out anchovies for a tin of tuna, adding it when the leeks have softened. 2. Use regular broccoli, and add 1-2 heads, finely sliced, letting it all cook down gently for 30 to 40 minutes, stirring and adding splashes of water occasionally. 3. Finish with cheese and lemon, as above, then mash into a rustic sauce.

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