Foodie Thursday
It's Foodie Thursday and Nigel Barden will be cooking up another treat plus there's a brand new confession and sport, money and travel news.
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Stevie Wonder
Sir Duke
- Stevie Wonder - Song Review.
- Motown.
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Fleetwood Mac
Sad Angel
- Extended Play.
- Warner Bros.
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Noel Harrison
Windmills Of Your Mind
- The Thomas Crown Affair - Original S/.
- United Artists.
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James Blunt
I'll Be Your Man
- Some Kind Of Trouble.
- Atlantic.
- 1.
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Dead or Alive
You Spin Me Round (Like A Record)
- Wave Party (Various Artists).
- Columbia.
- 4.
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Leanne Mitchell
Pride
- (CD Single).
- Decca.
- 1.
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Donovan
Catch The Wind
- The EP Collection.
- See For Miles.
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Sheryl Crow
Soak Up The Sun
- (CD Single).
- A&M.
-
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The Who
My Generation
- The Who Hits 50! (Deluxe Edition).
- Polydor.
- 004.
-
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Caro Emerald
Liquid Lunch
- (CD Single).
- Grandmono.
- 10.
-
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The Isley Brothers
Summer Breeze
- The Best Summer Ever (Various Artist.
- Virgin.
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Josh Osho
Freewheel
- (CD Single).
- Island.
- 1.
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Jill Johnson
Cowboy Up
Nigel's Squid Recipe
Bigoli (or Tagliatelli) al Nero with Baby Squid, Pine Nuts & Fennel Cress
by Andrea Mantovani from Mele e Pere, 46 Brewer St. London W1
Ìý
Serves 4
Ìý
Prep time 20 mins (plus overnight resting for pasta)
Cooking time 15-20 mins
Ìý
Ingredients
16 baby squid, cleaned (1 x 3" or 2.5 x 8cm)
50g fresh red chilli, chopped
50g fresh parsley, chopped
20g garlic, sliced
150g tomato passata
1 tbsp olive oil
Extra virgin olive oil, to drizzle over top
10g fennel cress, to dress (or chopped parsley or fennel leaves)
16 wooden toothpicks
ÌýÌý
For the filling
60gÌýÌýÌýÌý golden sultanas
60gÌýÌýÌýÌý pine nuts
120gÌýÌý squid
30gÌýÌýÌýÌý garlicÌýÌý
130gÌýÌý prawns
40gÌýÌýÌýÌý sundried tomato
20gÌýÌýÌýÌý parsley
zest of 1 lemon
Ìý
For the Bigoli (Nigel says don't worry if you buy fresh buccatini, or dried tagliatelli or spaghetti)
225g semolina
6 large or 8 small egg yolks
11g squid ink
40-50ml water
Ìý
Method
1.ÌýÌýÌý Combine the ingredients for the pasta together in a bowl, remove & knead thoroughly until as smooth a texture as possible is achieved. Don't add the water all at once. A little at a time as you mix the pasta ingredients. It should not be a wet dough & 30-40ml might be sufficient.
2.ÌýÌýÌý Put back into the bowl & cover in cling film & leave to rest overnight in a cool place, or in fridge.
3.ÌýÌýÌý Roll out the pasta into thin sheets about 2mm in thickness & 20cm long. Cut the sheets into strips about 20cm long & ½ cm wide.
4.ÌýÌýÌý Blitz all the ingredients for the filling together until you achieve a homogenous but rough texture.
5.ÌýÌýÌý Clean the baby squid & stuff with the filling (use a piping bag if you have one, or if not, a tsp).
6.ÌýÌýÌý Use a toothpick to close the squid up.
7.ÌýÌýÌý Cook the Bigoli in saucepan of salted boiling water until cooked but al dente (approx. 5-6 mins).
8.ÌýÌýÌý In a separate pan, sauté the garlic & chilli in the oil until softened & add the passata. Drain the pasta & add to the pan & toss together with the chopped parsley.
ÌýÌýÌýÌýÌýÌýÌý (If using bought in fresh pasta, add 4g of squid ink at this stage).
9.ÌýÌýÌý At the same time that the pasta is cooking, colour the baby squid in a very hot pan with olive oil, until a golden colour on all sides.
10. Take the pan off the heat & transfer to a preheated 180C oven. Roast for 1minute.
11. Remove the toothpicks & cut the squid in half, across the middle.
12. Add the cooked baby squid to the pan with the pasta & toss together. Serve into plates with a drizzle of good quality extra virgin olive oil & the fennel cress.
Broadcast
- Thu 6 Jun 2013 17:05Â鶹ԼÅÄ Radio 2