HOME MADE/HOME GROWN

Here’s last night’s dinner:

Zucchini

 

1. Home made ‘fettuccini’. Made  from the recipe in the Thermomix Cookbook. I was a bit amazed that it worked – their pizza dough recipe is terrible.

for 2 I used

200g doppio zero flour

1 large egg

1 tsp olive oil.

Then I followed the procedure, adjusting with 3 extra tsp, one at a time, of water to get the texture right. Next, I cling-filmed and chilled for 30 minutes.

Removing the cling-film (important this!)  I then processed the dough through my pasta machine – 3 passes wide open (6), folding once after each one. Then 1 pass each, folded, through 5, 4 and 3.  Then through the larger of the two cutters. The result was somewhat like the fettucine I’ve had in Rome – slightly thicker and wider than tagliatelle (not narrower like some of the stuff you get in packets here). Then I hung it to dry.

2. The sauce – scallions, garlic, celery and 3 chestnut mushrooms chopped very fine, then sweated in a little EV olive oil before deglazing the pan with some red wine and adding stock, basil, fresh oregano, good organic passata and seasoning to taste.

3. Young zucchini and runner beans, briefly steamed then left to sit in a small frying pan with a knob of butter and a scattering of black pepper.

I was chuffed that the zucchini, runner beans, garlic, scallions, basil and oregano came out of our garden – and I only have a tiny plot.