I was recently asked on my Facebook page to write a vegetarian recipe.. A little difficult for a fisherman in the middle of a spring run of fishing. However, it did get me thinking.. There is a great pasta recipe that I know and it is definitely time to unleash it. Ok, it’s a little tricky, you have to know how to make pasta and the delicate Tortellini but they are skills that if you don’t know now, you should learn! The recipes and the ‘show off value’ that comes with being able to make your own pasta is unrivalled, so try it!
Tortellini with Italian Cheeses, Lemon and Garlic Mustard served with a Sage Butter
1 Handful of Pecorino Cheese
1 Handful of Parmesan Cheese
¼ pack of Butter
2 Handfuls of Garlic Mustard or Jack by the Hedge Leaves
From the garden:
Small Cup of Sage Leaves
To cook the pasta place in salted boiling water for 3 – 4 minutes. Then drain.
In a frying pan place the cubed butter and melt, heating until the butter begins to froth. When the butter hits this point throw in your
Sage leaves and cook until crispy. At this point put your drained Tortellini into the frying pan to join the butter and crispy Sage leaves, toss a couple of times and add a real good squeeze of lemon juice. Serve immediately with a good grating of more Parmesan Cheese and Garnish with the flowers if available.
Rich yet delicate, mildly garlic’y flavoursome Tortellini in an infused citrus’y herb butter.. You can replace the Garlic Mustard with Nettles if you would like, but irony rich wild greens are essential!
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