Burnt Lemon & Mustard Butter Beans With Regenerative Spelt Conchigliette, Confit Cherry Tomatoes, Cavolo Nero & Dill
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 200Ā°C / 180Ā°C fan. Boil your kettle and take out an ovenproof ramekin (in a size that snugly fits all the cherry tomatoes in a single layer), a griddle pan or frying pan, as well as two saucepans.
STEP 2
Place your cherry tomatoes in the ramekin and pour in good olive oil so the tomatoes are at least half submerged in the oil. Add a sprinkle of salt and pepper, cover tightly with a lid or foil, and place in the oven until serving. You can use less oil, but this is the technique for 'confit' cherry tomatoes and creates a flavoursome finishing oil too.
STEP 3
Fill one of your saucepans with the boiling water from the kettle, add salt, and place over medium heat. Cook the spelt conchigliettiĀ until al dente, about 10-12 minutes.
STEP 4
Place the other saucepan over medium heat and add the creamy butter bean sauce. Drain the butter beans and add them to the sauce to gently warm through. You can adjust the consistency of the sauce to make it more brothy if you prefer, using pasta cooking water or some of the liquid from the butter bean tin.
STEP 5
Halve the lemon and remove the hardy stems from the cavolo nero, then tear the leaves into bite-size pieces. Pick the dill leaves for garnish and set aside.
Place your griddle pan or frying pan over high heat and add a drizzle of olive oil. Once hot, place the lemon halves cut-side down and cook until charred and caramelised, around 3-5 minutes. Remove from the pan and set aside.
Wipe the same pan clean with kitchen towel, add another drizzle of olive oil, then add the cavolo nero and sautĆ© until vibrant green and crispy at the edges, about 4ā5 minutes.
STEP 5
Once the pasta is cooked, drain well and add it to the creamy butter bean sauce along with the sautƩed cavolo nero and a squeeze from one half of the burnt lemon, then stir to combine.
Divide between serving bowls and top with the confit cherry tomatoes. Garnish with dill leaves, drizzle over some of the confit tomato oil, and season with salt and freshly ground black pepper. Squeeze over more burnt lemon juice to taste. Enjoy!
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Burnt Lemon & Mustard Butter Beans With Regenerative Spelt Conchigliette, Confit Cherry Tomatoes, Cavolo Nero & Dill
Burnt Lemon & Mustard Butter Beans With Regenerative Spelt Conchigliette, Confit Cherry Tomatoes, Cavolo Nero & Dill
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 200Ā°C / 180Ā°C fan. Boil your kettle and take out an ovenproof ramekin (in a size that snugly fits all the cherry tomatoes in a single layer), a griddle pan or frying pan, as well as two saucepans.
STEP 2
Place your cherry tomatoes in the ramekin and pour in good olive oil so the tomatoes are at least half submerged in the oil. Add a sprinkle of salt and pepper, cover tightly with a lid or foil, and place in the oven until serving. You can use less oil, but this is the technique for 'confit' cherry tomatoes and creates a flavoursome finishing oil too.
STEP 3
Fill one of your saucepans with the boiling water from the kettle, add salt, and place over medium heat. Cook the spelt conchigliettiĀ until al dente, about 10-12 minutes.
STEP 4
Place the other saucepan over medium heat and add the creamy butter bean sauce. Drain the butter beans and add them to the sauce to gently warm through. You can adjust the consistency of the sauce to make it more brothy if you prefer, using pasta cooking water or some of the liquid from the butter bean tin.
STEP 5
Halve the lemon and remove the hardy stems from the cavolo nero, then tear the leaves into bite-size pieces. Pick the dill leaves for garnish and set aside.
Place your griddle pan or frying pan over high heat and add a drizzle of olive oil. Once hot, place the lemon halves cut-side down and cook until charred and caramelised, around 3-5 minutes. Remove from the pan and set aside.
Wipe the same pan clean with kitchen towel, add another drizzle of olive oil, then add the cavolo nero and sautĆ© until vibrant green and crispy at the edges, about 4ā5 minutes.
STEP 5
Once the pasta is cooked, drain well and add it to the creamy butter bean sauce along with the sautƩed cavolo nero and a squeeze from one half of the burnt lemon, then stir to combine.
Divide between serving bowls and top with the confit cherry tomatoes. Garnish with dill leaves, drizzle over some of the confit tomato oil, and season with salt and freshly ground black pepper. Squeeze over more burnt lemon juice to taste. Enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 200Ā°C / 180Ā°C fan. Boil your kettle and take out an ovenproof ramekin (in a size that snugly fits all the cherry tomatoes in a single layer), a griddle pan or frying pan, as well as two saucepans.
STEP 2
Place your cherry tomatoes in the ramekin and pour in good olive oil so the tomatoes are at least half submerged in the oil. Add a sprinkle of salt and pepper, cover tightly with a lid or foil, and place in the oven until serving. You can use less oil, but this is the technique for 'confit' cherry tomatoes and creates a flavoursome finishing oil too.
STEP 3
Fill one of your saucepans with the boiling water from the kettle, add salt, and place over medium heat. Cook the spelt conchigliettiĀ until al dente, about 10-12 minutes.
STEP 4
Place the other saucepan over medium heat and add the creamy butter bean sauce. Drain the butter beans and add them to the sauce to gently warm through. You can adjust the consistency of the sauce to make it more brothy if you prefer, using pasta cooking water or some of the liquid from the butter bean tin.
STEP 5
Halve the lemon and remove the hardy stems from the cavolo nero, then tear the leaves into bite-size pieces. Pick the dill leaves for garnish and set aside.
Place your griddle pan or frying pan over high heat and add a drizzle of olive oil. Once hot, place the lemon halves cut-side down and cook until charred and caramelised, around 3-5 minutes. Remove from the pan and set aside.
Wipe the same pan clean with kitchen towel, add another drizzle of olive oil, then add the cavolo nero and sautĆ© until vibrant green and crispy at the edges, about 4ā5 minutes.
STEP 5
Once the pasta is cooked, drain well and add it to the creamy butter bean sauce along with the sautƩed cavolo nero and a squeeze from one half of the burnt lemon, then stir to combine.
Divide between serving bowls and top with the confit cherry tomatoes. Garnish with dill leaves, drizzle over some of the confit tomato oil, and season with salt and freshly ground black pepper. Squeeze over more burnt lemon juice to taste. Enjoy!
