A Pennese Summer Take on Pasta alla Genovese with Minted Cream of Peas
Ingredients
Pasta
- 140 g 00 Flour
- 140 g Durum Wheat Semolina
- 2 Whole Eggs
- 1 Egg Yolk
Genovese Meat
- 250 g 250 g Mixed Mushrooms
- 200 g Mince Beef
- 1/2 Finely Chopped Onion
- 1 Clove Garlic
- 1/2 Finely Chopped Carrot
- 3 Glugs Dry White Wine
- Salt and Pepper to taste
Minted Pea Cream
- 250 g Peas
- 100 g Grated Parmesan
- 4 Leaves Mint
Instructions
To Make the Pappardelle
- Mix the two flours together in a bowl and then add onto a pastry board and push into a fountain shape. Pour the eggs in the centre and begin to incorporate the flour with the help of a fork: the dough will become denser and more consistent, after a little bit it will then be possible to work it with your hands. If it is too dry, add a little hot water as needed, continue to knead until a soft, smooth and non-sticky dough is obtained, cover with cling film and leave to rest.
To Make the Pea and Mint Cream
- Blanch the peas for 5 minutes in salted water, drain and rinse them in cold water so as to maintain their bright colour. Season with a tablespoon of extra virgin olive oil, pepper, mint leaves, parmesan, blend adding a little cold water if needed. , until a smooth cream is obtained, filter through a sieve and set aside.
To Make the Genovese Style Meat
- In a pan, sauté the mushrooms in extra virgin olive oil with a clove of garlic and a sprig of rosemary, add salt. Once they are ready, remove them from the pan, set them aside and then in this pan cook your carrot-based minced meat and onion, season with salt, deglaze with white wine.
Cutting, Cooking and Dressing Your Pasta
- Roll out the pasta dough with the help of the machine or with a rolling pin if you want to obtain a more rustic texture. Fold the two edges of the pastry towards the centre and cut perpendicularly every 3 cm approximately. Once the pappardelle is cut, cook it in a large pan full of salted water. Drain, season with the Genoese, and serve by placing the mint pea cream on the bottom of the bowl with the pasta on top.
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