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FEATURE RECIPE
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Fettuccine with beetroot and nettle butter
Stinging nettles have the greenest flavour imaginable. A good Italian grocer should be able to get them for you; if you’re picking them wild, be sure to use gloves – they’re not called stinging nettles for nothing. Use only the tender small leaves and remove any seeds or flowers. If you can’t find nettles, go without the nettle butter and use a good amount of extra-virgin olive oil in its place.
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Fettuccine with beetroot and nettle butter
Serves
6
Cooking Time
Prep time 30 mins, cook 1 hr 25 mins (plus resting)
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3
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baby beetroot with leaves
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2 tbsp
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olive oil, plus extra to serve
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3
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garlic cloves, thinly sliced
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To serve:
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crumbled soft goat’s cheese or finely grated parmesan
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| Pasta dough |
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500 gm
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“00” flour
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2
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eggs
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3
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egg yolks
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| Nettle butter |
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100 gm
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butter, softened
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100 gm
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stinging nettle leaves, washed thoroughly
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1
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Preheat oven to 220C. Trim beetroot (reserve leaves) and place in a roasting pan, drizzle with half the olive oil and season to taste. Add 125ml water to pan, cover with foil and roast until tender (1 hour-1 hour 15 minutes). Cool, peel, thinly slice and set aside.
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2
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Meanwhile, for pasta dough, process ingredients and a generous pinch of salt in a food processor. Gradually add 80-120ml water or enough to bring dough together without becoming too sticky. Process until a ball forms, turn onto a lightly floured work surface and knead until smooth (3-5 minutes). Cover and set aside at room temperature to rest (20-30 minutes). Cut dough into four pieces, then, working with one piece at a time, feed dough through pasta machine rollers starting at the widest setting, flouring dough as you go, folding and feeding through, reducing settings notch by notch until you reach the second-last setting. Feed pasta through fettuccine cutter, transfer to a flour-dusted tray and repeat with remaining pasta. Set aside.
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3
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For nettle butter, melt 20gm butter in a saucepan over medium-high heat. Add nettles (reserving a small handful for serving) and cook, stirring occasionally, until just wilted (2 minutes). Cool, then process in a food processor with remaining butter, season to taste and set aside.
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4
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Cook pasta in boiling salted water until al dente (2-4 minutes). Drain and return to pan to keep warm.
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5
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Meanwhile, heat a frying pan over medium-high heat. Add remaining olive oil and garlic and cook until just fragrant (10-20 seconds), add nettle butter and beetroot leaves and cook until butter is fragrant and leaves wilt (1-2 minutes). Toss through reserved nettle leaves and beetroot and then toss through pasta. Serve immediately, scattered with goat’s cheese or parmesan and drizzled with olive oil.
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Drink Suggestion Lagrein.
RECIPE Lisa Featherby
PHOTOGRAPHY Sharyn Cairns
STYLING Megan Morton and Lisa Featherby
DRINK SUGGESTION Max Allen
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