MasterClass Episode 4 - Tagliatelle with Roasted Pumpkin, Sage Butter and Parmesan
Tagliatelle with Roasted Pumpkin, Sage Butter and Parmesan
Recipe by Ray McVinnie
4 large eggs, lightly beaten
400g double zero flour
900g peeled, seeded pumpkin, cut into 3cm pieces
3 tablespoons extra virgin olive oil
salt and freshly ground black pepper
½teaspoon freshly ground nutmeg
½cup tight packed fresh sage leaves
1 cup freshly grated Italian parmesan, plus extra for serving
Mix the eggs and flour and make the tagliatelle with a pasta machine, (demonstrated) reserve.
Preheat the oven to 200°C
Put the pumpkin into a roasting dish and add the oil.
Mix well so that the pumpkin is coated with the oil.
Season with salt and freshly ground black pepper and place in the oven for 15-20 minutes, giving the pumpkin pieces a turn occasionally, until the pumpkin is tender and lightly browned.
Remove from the oven and place in a large warm serving bowl. Add the nutmeg and mix gently.
Meanwhile boil the pasta in plenty of well-salted water (taste it, it should be as salty as sea water) until al dente or tender to the bite.
Once cooked, drain, but reserve half a cup of the cooking water with the pasta.
Add the pasta and cooking water to the pumpkin.
Melt the butter over moderate heat in a large frying pan and add the sage leaves.
Fry until the butter starts to turn a nut-brown colour (dont let it burn) and the sage leaves are crisp.
Pour this over the pasta in the bowl.
Add the 1 cup of parmesan and mix gently.
Serve immediately with extra parmesan.
4 big cloves garlic
Tsp dried chilli
Put plenty of olive oil into a pan add chopped garlic, anchoives, tomatoes and stir.
Add handful of cappers, dried oregano and a heap of olives and stir.
Turn heat down and simmer for a few minutes.
Add tsp chilli flakes Taste and season accordingly