Sunday, 19 August 2012

Jamie's Trapani-Style Rigitoni and Proscuitto Melon Salad

And another one from Jamie. 
This one is taken from Jamie Oliver's Meals in Minutes.

Trapani-Style Rigatoni 
1 pound dried rigatoni

2 ounces Parmesan cheese
¾ cup whole skinned almonds
2 cloves garlic
1-2 fresh red chilies
2 large bunches of fresh basil
4 anchovy fillets in oil
3 cups cherry or grape tomatoes, red and yellow if possible

Add the pasta and boiling water to a large saucepan, turn up to a high heat, and cook following the package instructions, with the lid askew. Fill and reboil the kettle for topping up, if needed.
Put the Parmesan, ¾ cup almonds, 2 peeled cloves garlic, and 1 or 2 chilies (stalks removed) into a food processor and whiz until fine.
While the processor is still running, add 1 ½ bunches of basil, 4 anchovies, and two thirds of the cherry tomatoes. Whiz to a paste, then add a lug or two of extra virgin olive oil. Taste and season if needed, then put aside. Halve or quarter the remaining tomatoes, then put aside. By now the pasta
should be perfectly cooked, so drain, reserving some of the cooking water, and return it to the hot pan.
Add the paste, mixing well to coat the pasta. 
Add a splash of water to make it silky and loose.

Tip the pasta into a large serving bowl, toss quickly, then scatter the reserved cherry tomatoes and basil on top and serve.

Prosciutto & Melon Salad

a small bunch of fresh basil
1/2 a lemon
2 115 gram packs of prosciutto
1 cantaloupe melon
balsamic vinegar

Pick the leaves from the basil, setting the smaller ones aside for later. 
Put the big leaves into a pestle & mortar with a pinch of salt and bash to a paste. Add 2 tablespoons of extra virgin olive oil, plus a good squeeze of lemon juice. 

Lay slices of prosciutto on a platter, leaving a space in the middle. 
Halve the melon, spoon out the seeds, then use a spoon to quickly scoop chunks of flesh into themiddle of the platter. 

Drizzle over a little balsamic, then scatter over the reserved small basil leaves. 
Squeeze the juices from the melon halves into the dressing and stir in, then take the platter to the table, with the mortar and a spoon for drizzling over the dressing.

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