Saturday, February 5, 2011

Spaghetti with Nonna’s Snail Sugo and a Beetroot, Rocket and Fennel Salad


1 ½ cups ‘00’plain flour
2 eggs
Pinch salt
1 teaspoon extra virgin olive oil

Nonna’s Snail Sugo
4 large truss tomatoes, blanched, peeled and cut into quarters
200g canned chopped tomatoes
1 tablespoon olive oil
¼ brown onion, finely chopped
½ teaspoon caster sugar
1 clove garlic, minced
½ cup water
4-6 basil leaves, torn
1 dozen snails, blanched and cleaned

1 medium beetroot, peeled, halved and peeled into lengths
¼ red onion, thinly sliced
½ cup rocket leaves, washed
½ baby fennel, thinly sliced
Juice of 1 blood orange
1 tablespoon lemon juice
1 tablespoon olive oil
Snail shells, to serve
Crusty bread, to serve

1. For pasta, place all ingredients in a medium bowl and mix with fingers until mixture forms a dough. Turn onto a lightly floured surface and knead for 2–3 minutes until elastic and smooth, wrap in plastic film and leave to one side to rest.

2. For snail sugo, place fresh tomatoes and canned tomatoes in the chopper attachment of a stick blender and blend until smooth. Pour into a sieve placed over a jug to remove solids.

3. Heat oil in a medium frying pan over high heat, add onions and cook until soft and translucent. Add sieved tomato mixture, garlic, sugar and season with salt to taste. Bring to the boil, reduce heat and simmer for 10–15 minutes, stirring occasionally. Add water, snails and basil and cook for a further 3 minutes or until heated through.

4. Divide pasta into 4 equal portions. Take one portion and use the palm of your hand to flatten it into a rectangle. Dust with flour and roll the dough portion through the widest setting. Dust again with flour and repeat on the same setting. Reduce the width between rollers by 1 and roll the dough through as before. Repeat the process, adjusting the roller width each time until setting 4. Repeat with remaining rounds of dough. Roll pasta sheets through the spaghetti attachment on the pasta machine and lay on a clean tea towel to rest.

5. For salad, combine all salad ingredients in a medium bowl and toss to combine.

6. Cook pasta in a large saucepan of boiling salted water until al dente, drain.

7. To serve, spoon a snail into each snail shell. Arrange a swirl of pasta in a serving bowl and top with spoonfuls of sauce and 3 snails in shells. Place bowls onto a serving plate, arrange salad on the plate and serve with slices of crusty bread to the side.

Chef: Junior Isabella

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