Tuesday, 1 October 2013

Tagliatelle



I do love cooking with a flourish and attempting slightly more extravagant or difficult things, but sometimes I like to just keep it simple. This is always why I love cooking with good food..you know that the ingredients will take care of packing the dish full of flavour while you meander along the straight-forward path. In this case I was relying on fresh tagliatelle, fresh courgette, delicious chilli infused olive oils and wonderfully mature Parmigiano Reggiano to deliver the punch of flavour in this very easy, very simple dish. 


The preparation is minimal (unless you want to make your own pasta...on a day off, I would have done!) and starts with finely slicing the courgette. Leave this to 'marinade' in a a healthy glug of chilli infused olive oil with a good grinding of salt and pepper. When you're ready to go, bring a pan of water to the boil and heat up a large frying pan for the courgette. Cook until the raw-bite has just gone and remove from the heat. Toss the tagliatelle in the boiling water and cook to your liking before draining and adding to the courgette-pan. Thoroughly combine the two components and make sure no tidbits of flavour are left behind. Plate up (in a warm bowl) and finish with a drizzle of chilli olive oil, twist of salt and pepper and a sprinkle of Parmigiano Reggiano. So simple, yet so delicious.


And if you really want to make a meal of it, pair with a crisp, dry and ice-cold white wine. Lately, I've been leaning towards the English grape Bacchus...perfect for our climate (particularly in East Anglia) it really is a special variety. I was lucky enough to get a sample bottle of Bacchus from the lovely people over at Dedham Vale Vineyard. Wonderfully balanced, this wine has a fantastic level of dryness finished off with a fruity tingle that lingers on the tongue. Beautiful.