Fazzoletti with pesto, seaweed and nasturtium
Recipe by Monty Kulodrovic, The Dolphin
Serves 2
A dish Monty first cooked with the late Antonio Carluccio, who had a special way of sharing knowledge and a beautiful understanding of food. Antonio told Monty the dish reminded him of a good woman, and he loved making it all by hand! In Monty’s version fazzoletti (little handkerchiefs) pasta is dressed simply with pesto and topped with peppery nasturtium leaves and crunchy, briny seaweed to serve.
Pasta
250g flour
120g semolina
10 egg yolks
1 whole egg
15ml olive oil
Pinch salt
Pesto
2 cloves garlic
20g pine nuts
25g basil
20g parsley
10g dill
50ml extra virgin olive oil
20g sheep’s milk cheese
1 tablespoon sheep’s milk yoghurt
Salt and pepper
To serve
Roasted red capsicums
Nasturtium leaves
Toasted seaweed sheets
For pasta, attach the dough hook to a Smeg stand mixer. Add all ingredients to the bowl and mix until smooth. Continue mixing to knead dough for five minutes or until elastic. Remove from bowl, wrap in plastic wrap and rest for six to 12 hours.
Divide dough in quarters. Attach the pasta roller to the stand mixer and feed through the dough at the widest setting. Continue to feed the dough through the roller, sprinkling with flour to prevent sticking if required, adjusting the setting so the dough becomes thinner with each roll. Repeat with remaining dough, covering the pasta sheets with a damp cloth to prevent drying out.
For pesto, place all ingredients except yoghurt in a Smeg hand blender mini chopper and blend until smooth. Stir through yoghurt and season to taste with salt and pepper.
To serve, bring water with salt to taste to the boil in a large pan. Gently tear pasta sheets into the boiling water and boil for two to three minutes or it floats. Lift pasta out into a warm bowl with a few tablespoons of cooking water, add pesto and gently mix through. Serve with capsicums, nasturtium leaves and broken seaweed sheets.
Smeg products used
Stand mixer
Stand mixer pasta roller attachment
Hand blender
