Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Gigli
Creamy Celeriac Gigli, Caramelised Leek and Marmite Pangrattato
Indulge in this creamy celeriac pasta dish, enriched with the umami flavor of marmite and topped with crunchy pangrattato. The caramelized leeks add a sweet, jammy texture, making this a comforting and satisfying meal.
Alannah Wiseman
Feeds: 5
Ingredients
-
3 slices stale bread, crusts removed
-
1 tbsp marmite
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2 leeks, finely sliced and well rinsed
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couple of sprigs thyme, leaves stripped from their stalks
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15 g butter, a knob
-
2 cloves garlic
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1 large celeriac
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100 ml double cream
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450 g Northern Pasta Co Gigli
-
Olive oil
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Sea salt
Method
1
To make the marmite pangrattato, blitz your bread into breadcrumbs using a food processor.
2
In a wide frying pan, gently heat 3 tbsp of olive oil with the marmite and whisk until loosened and combined.
3
Tip the breadcrumbs into the pan and stir to evenly coat. Continue to fry for around 5 minutes, stirring frequently so that they don’t catch.
4
Once golden brown and beginning to crunch up, set aside onto a plate lined with some kitchen roll.
5
In the same pan, heat a couple of tablespoons of olive oil with a knob of butter, add the leeks, thyme leaves, and a good pinch of salt.
6
Cook over a low heat, stirring occasionally until the leeks are lovely and jammy - you don’t want them to take on much colour!
7
Meanwhile, bring a large pan of well-salted water to the boil with the garlic cloves in (leave them whole).
8
Peel the celeriac, and cut into rough 1-2cm cubes.
9
Once the water is boiling, add the cubed celeriac and cook for around 5 minutes or until tender.
10
Remove the celeriac with a slotted spoon straight into a blender with the garlic cloves, double cream, a splash of the cooking water and a pinch of salt and pepper.
11
Blitz until smooth and creamy, give it a taste and adjust the seasoning if necessary, then transfer to a pan over a low heat.
12
Add the Gigli to the celeriac cooking water (you may need to top it up with more water and salt, and bring it back to the boil), and cook for 4 minutes, so that it retains a slight bite.
13
Once cooked, drain the pasta but keep the cooking liquid.
14
Add the pasta to the pan with the celeriac purée along with a ladleful of its cooking water and a drizzle of good quality extra virgin olive oil.
15
Toss together until nice and emulsified, the sauce should be glossy and coating the pasta.
16
Serve topped with the caramelised leeks and marmite pangrattato, a grating of Parmesan and a final drizzle of that nice olive oil also wouldn’t go amiss!
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