Recipe and photography by Ed Burrows.
Ingredients
- 100g of Northern Pasta Co Gigli
- 100g of cooking chorizo, torn into small bite size chunks
- 25g of salted butter
- 2 cloves of garlic, finely chopped
- Lemon, zest and juice
- 150g of jersey royals, cooked and cooled
- 20ml of extra virgin olive oil
- Small splash of red wine vinegar
- Handful of basil leaves
- Large handful of pea shoots
- 1 ball of mozzarella, torn
Method
Start by placing a large pan of water on to boil for the pasta.
Meanwhile, add the chorizo to a cold pan and place on a medium heat. Fry for 5 minutes, rendering the orange fat out the meat and letting it the chorizo fry and start to become a little crispy in places. After 5 minutes add the butter and garlic cloves and cook a further minute until fragrant.
Add the cooked jersey royals to a large bowl. Squeeze the juice of the lemon into the pan with the chorizo then tip the contents into the bowl of jersey royals, stir together and leave to one side.
Add the Gigli to the boiling water and cook for X minute until al-dente.
Meanwhile, make the dressing by adding the extra virgin oil, red wine vinegar and Dijon to a small bowl. Season with salt and pepper and stir together.
Tip in the bowl with the chorizo and potatoes.
Drain the Gigli once cooked and run under the cold tap for a few seconds to cool down a little. Tip into the bowl and then add the basil and pea shoots. Stir or toss together gently then divide between 2 bowls. Finish with the mozzarella over the top and a few gratings of lemon zest.
