After sharing a review of Maggie Beer’s Verjuice Cookbook, here is one of Maggie Beer’s verjuice recipes which is one of my favourite pasta dishes. As Maggie says, a great pasta dish is all about classic flavours, quickly cooked and totally delicious and her words so aptly sum up this wonderfully flavoursome, yet simple pasta dish. The standouts in this dish in my opinion, are the currants and almonds – you will know what I am talking about when you cook the dish.
Perfect with a Sicilian white – crisp, clean and tangy – which will bring out the subtlety of the currants and balance the creaminess of the ricotta. This recipe will serve 2 as a main or 4 as a light meal.
Sicilian-style Broccolini Pasta
120g dried currants
80ml verjuice
40g flaked almonds
2 bunches broccolini, trimmed
sea salt
250g penne
1 tablespoon extra-virgin olive oil, plus extra for drizzling
150g fresh firm ricotta
small handful flat-leaf parsley leaves, roughly chopped
shaved Parmigiano Reggiano, to serve
freshly ground black pepper
Soak the currants in verjuice overnight (or for at least several hours). Alternatively, place the currants and verjuice in a microwave safe container and microwave on high for 2 minutes, then set aside for 20 minutes to reconstitute.
Preheat a fan-forced oven to 200C.
Place the almonds on a baking tray and roast for 5-8 minutes or until golden, checking them frequently to make sure they don’t burn. Remove and set aside to cool.
Blanch the broccolini in a large saucepan of lightly salted simmering water for 1 minute or until just bright green. Remove with a slotted spoon, reserving the water in the pan, then refresh under cold running water and set aside. Cut the stalks in half.
Return the reserved broccolini water to the boil over high heat. Cook the pasta until al dente following the packet instructions. Working quickly, drain the pasta and return it to the warm pan.
Meanwhile, place the almonds, the currants and their soaking liquid, and the olive oil in a large frying pan over medium-high heat. Toss to combine and cook for 2 minutes or until hot, then add the broccolini and toss to combine well. Transfer the broccolini mixture to the pasta, then return to the heat for 1 minute to warm through. Remove from the heat and spoon the ricotta over the pasta, then sprinkle with the parsley and gently toss to combine.
Divide the pasta among warm bowls, then top with shaved Parmigiano. Drizzle with oil, add a good grinding of freshly ground black pepper and serve.
(Photograph by Sharyn Cairns)
