Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Casarecce
Miso and Shallot Casarecce
Four hundred grams of shallots cooked down for half an hour until jammy, then miso and white wine. Very little work, mostly waiting.
Alannah Wiseman
Feeds: 4
30 minutes
Ingredients
- 400g Northern Pasta Co casarecce
-
2 tbsp salted butter
-
1 tbsp extra virgin olive oil
-
400g echalion shallots, halved and finely sliced
-
100-200ml white wine
-
1 tbsp miso paste
-
1 tbsp finely chopped parsley
-
Grated Parmesan to serve (optional)
Casarecce
From: £4.95
Method
1
Heat the butter and olive oil in a large frying pan over a medium low heat. Add the shallots and cook for 25-30 minutes, adding splashes of wine and stirring often, until lightly golden and very soft. Stir through the miso paste.
2
Meanwhile, put a large pan of salted water on to boil. Add the casarecce and cook until al dente. Drain reserving 150ml pasta water.
3
Add the casarecce, pasta water and parsley to the pan of shallots and mix well to combine. Serve with a generous grating of Parmesan, if you like.
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