Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Gigli
Caramelised Shallot Gigli
Shallots roasted skin-side down until sweet and collapsing, then squeezed out of their skins into butter with thyme and chilli. Very little else in it.
Alannah Wiseman
Feeds: 2
35 minutes
Ingredients
- 150g of Northern Pasta Co Gigli
-
3 banana shallots, skin left on and halved
-
Large sprig of fresh thyme, leaves only
-
30g of salted butter
-
1 tsp of dried chilli flakes
-
1 garlic, finely chopped
-
40g of finely grated Parmesan
-
Lemon, juice only
Gigli
From: £4.95
Method
1
Start by preheating the oven to 200/180fan. Arrange the halved shallots skin side down on a roasting tray. Drizzle well with olive oil and season well with salt and pepper.
2
Sprinkle over the thyme leaves then place into the oven. Roast for 25-30 minutes until they have softened down and started to caramelise around the edges a little.
3
Meanwhile, place a large pan of well salted water on to boil for the pasta.
4
After the shallot has had 20 minutes place the butter into a sauté or frying pan and place on a low heat. Leave until melted then add the garlic and chill flakes and gently cook in the butter for 5 minutes.
5
Add the Gigli to the boiling water and cook for 5 minutes until al-dente.
6
Remove the shallot once softened and caramelised and leave to cool for a few minutes until you can touch them. Remove the skins from the shallots then finely chop half the shallots and add to the garlic and chilli butter.
7
Drain the pasta, saving back some pasta water once cooked. Add the drained pasta to the pan along with a good splash of pasta water. Sprinkle over the Parmesan and squeeze a little lemon juice.
8
Season well with salt and pepper then toss together over the heat until everything is well combined. Divide between 2 bowls and finish with reserved shallots and some extra Parmesan over the top.
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