Cook with Jamie: Share your passion for Italian food by cooking a dish big enough to feed all your friends
21:30 GMT, 18 May 2012
Jamie's gone for some simple pasta dishes this week to inspire you to get involved in the first Food Revolution Day
This week I’m really excited to tell you that today is the first global Food Revolution Day, and thousands of people around the world will be coming together to stand up for real food.
For those of you who don’t already know, Food Revolution Day is about getting people to focus on food issues and the importance of food education.
We’ve got a whole host of amazing foodie events happening, taking place in homes and communities all around the world – on village greens and in parks, people’s houses, gardens and restaurants, there are no limits!
Join us by cooking a lovely meal for your friends and family, taking a walk to a local farmers’ market and supporting the local producers, or just making a small change to your eating habits as a step towards a healthier lifestyle. No event is too little, every voice and every action counts.
I’ve gone for some simple, delicious pasta dishes this week to inspire you to join in the festivities by inviting your mates over for dinner. It doesn’t need to be complicated or fancy, it’s just about getting everyone together and enjoying tasty, honest food.
This tagliatelle is great because it’s packed full of beautiful seasonal veg, and the hit of mint is genius as it really freshens things up.
I’ve also gone for a hot and spicy broccoli strozzapreti, which means ‘priest choker’ in Italian – no one really knows why but one theory is that greedy priests ate it so quickly they choked. It’s a favourite of mine because of that warming hum you get from the chilli. And last, but not least, a dead reliable spaghetti and meatballs.
Check out our website at www.foodrevolution day.com, and please, if this is something you believe in passionately, as I do, get involved. Stand up for real food.
JAMIE'S TOP KITCHEN TIPS
A super-quick and easy way to make your own fresh tagliatelle is to roll or stack-up several fresh lasagne sheets, then cut them up into thin strips. It’s as simple as that.
If you’re making your own pasta, the key to success is using the freshest free-range eggs and good-quality flour. If you’ve made a big batch, freeze some, then boil it from frozen in salted water – it’ll cook up a treat.
BROCCOLI & ANCHOVY STROZZAPRETI
750g (1lb 10oz) strozzapreti or cavatelli pasta Olive oil 20g (oz) anchovy fillets, chopped 100g (3oz) dried breadcrumbs 5 garlic cloves, peeled, thinly sliced 1tsp dried chilli flakes1kg (2lb 4oz) purple sprouting or long-stem broccoli, halved lengthways
Cook the pasta in a pan of salted boiling water according to packet instructions. Drain, reserving some of the cooking water, then set aside. Meanwhile, blanch the broccoli for a few minutes in boiling salted water then drain and leave to steam dry. Heat a drizzle of olive oil in a pan on low heat and add half the anchovies, breaking them up with a spoon until they melt. Add the breadcrumbs and stir until coated in oil and crisp. Set aside. Gently saut the garlic in a wide large pan with a drizzle of oil. When soft but not coloured, add the chilli flakes and remaining anchovies, squashing until they break down. Finely chop half the broccoli then add it to the anchovies with the rest of the broccoli and a little cooking water to make a thin sauce. Season with pepper and stir well. Add the pasta and a good drizzle of oil. Divide between warm plates and sprinkle with the anchovy breadcrumbs to serve.
SPRING VEG TAGLIATELLE
Juice of 1 lemon
8 small artichokes
750g (1lb 10oz) tagliatelle
Extra-virgin olive oil
A bunch of spring onions, thinly sliced
8 bulbs of baby fennel, thickly sliced
4 garlic cloves, peeled and thinly sliced
200ml (7fl oz) white wine
300g (10oz) fresh or frozen peas
100g (3oz) fresh ricotta
A handful of fresh mint leaves
To prepare the artichokes, half-fill a large bowl with cold water and add the lemon juice. Trim the artichoke stalks 5cm (2in) from the base and remove the tough outer leaves. Trim 3cm (1in) off the top of the leaves and remove the hairy choke from the centre. Cut the artichokes lengthways into quarters and place in the lemon water. Meanwhile, cook the pasta in a large pan of salted boiling water according to the packet instructions. Drain, reserving a little of the cooking water. Heat a drizzle of olive oil in a large pan over medium heat. Remove the artichokes from the water and pat dry with a paper towel, then saut for 5 minutes. Add the spring onion, fennel and garlic to the pan, cover and cook until the veg are soft and slightly coloured. Add the wine, peas and a splash of water and season, then simmer until the wine has reduced a little and the veg is cooked. Add the pasta to the pan and toss gently to combine. Add a little of the reserved cooking water to loosen the pasta, if necessary. To serve, crumble over the ricotta, sprinkle over torn mint leaves and drizzle over a little olive oil.
SPAGHETTI & MEATBALLS
4 garlic cloves (2 finely sliced, 2 crushed)Olive oil2 x 400g tins cherry tomatoes500g (1lb 2oz) pork mince500g (1lb 2oz) beef mince2 large free-range eggs, beaten2 handfuls of pine nuts, toasted a bunch of fresh parsley, chopped50g (1oz) stale bread, soaked in warm water750g (1lb 10oz) spaghettiParmesan, to serveBasil, to serve
Gently saut the sliced garlic in a large pan with a drizzle of olive oil. Once the garlic starts to colour, add the tomatoes, season with a pinch of salt and pepper and leave the sauce to simmer. Meanwhile, combine the pork, beef, crushed garlic, eggs, pine nuts and parsley in a bowl. Squeeze the water out of the bread and break it into the bowl. Season and mix well, using your hands, then wet your hands and roll the mixture into portions the size of squash balls. Heat a drizzle of oil in a large pan on a medium heat. When the oil is very hot (to prevent the meatballs sticking), carefully add the meatballs and cook, in batches if necessary, for 6-8 minutes, gently moving them about the pan so they brown all over. Add more oil if they begin to stick. Once browned and cooked through, transfer the meatballs to the tomato sauce and leave to simmer. Cook the pasta in a large pan of salted boiling water according to the packet instructions. Drain, then add the pasta to the meatballs and sauce. Mix well, sprinkle with torn basil leaves and Parmesan before serving.
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