Orecchiette Pasta With Pesto And Cod Cheeks
Orecchiette isn't an easy pasta shape to track down in the UK, so unless you're lucky enough to have an artisan pasta maker at your nearest farmer's market, your best bet is to roll up your sleeves and make it yourself.
The "recipe" for the traditional egg-free dough couldn't be simpler: 2-parts semolina flour to 1-part tepid water. The technique is not so simple. Head over to the Pasta Grannies Youtube channel for tips from the pros.
As for our choice of protein, well, some people are a little squeamish of "odd" cuts of meat, but cod cheeks are truly delicious and considered a delicacy in some parts of the world.
If your dinner guests squirm as you serve this, just tell them to get on YouTube and look into the production of those cheap fish fingers they have in the back of their freezer.
Ingredients for two
|Whole milk||1 pint|
In a saucepan add the milk, cod cheeks and a little seasoning and warm over a medium-low heat. When the milk starts to simmer, turn the heat right down and cook for 5-8 minutes or until the cod practically falls apart as you remove it from the pan.
Salt a clean pan of water and bring to a boil. If you've managed to get hold of some dried orecchiette, simply cook according to the pack instructions (typically 10-12 minutes). If you're working with fresh pasta it should need no more than 3-4 minutes.
Drain the pasta, but not before confiscating a tablespoon of the starchy pasta water and adding it to your pesto.
Shred the cod and mix with the pasta and pesto. Garnish with some cress and top with a generous amount of Parmesan.