Winning toss
The people behind the Malton-based Yorkshire Pasta Company have teamed up with other local producers to create some delicious recipes.
Pasta alla penne Yorkshire Pasta, Yorkshire Pecorino Fiore and Sloemotion Vodka
Combining award-winning Yorkshire produce creates a remarkable version of this classic dish. The rich creaminess of fiore and deep tomato flavour are balanced by subtle botanical endnotes.
SERVES 2
INGREDIENTS
• 2tbsp Yorkshire rapeseed oil
• 2 small shallots finely diced
• 3 garlic cloves, crushed
• ¼tsp dried chilli flakes
• Pinch of salt
• 100g tomato puree
• 75g salted butter
• 75ml Hedgerow botanical vodka
• 100ml Hesper natural skyr or crème fraiche
• 150g of Yorkshire Pasta No.2 Penne
• Black pepper
• 50g grated Yorkshire Pecorino Fiore or parmesan
or vegetarian alternative, plus extra to serve
• small handful of basil leaves, to serve
METHOD
Heat the oil in a large frying pan and add your shallots. Allow them to gently fry over a low heat for around eight minutes until soft and translucent.
Whilst the shallots soften, put your pasta into a pan of boiling water and cook to pack instructions.
Add the garlic, salt and chilli flakes to your shallots and gently fry for around 30 seconds, then stir through the tomato puree and butter until incorporated and add the vodka, then simmer for three minutes.
Quickly stir through the skyr and remove from the heat whilst you drain the pasta, keeping a mug of cooking liquid to the side. Over a low heat, add your pasta, along with the cheese and a ladle of the cooking liquid to your sauce. Toss together, adding a little more cooking liquid to loosen if necessary.
Season to taste, then serve with a sprinkling of the extra cheese, black pepper and use the basil leaves as a garnish.
Yorkshire Pasta fusilli blue cheese, honey and walnut warm salad
This recipe matches the Yorkshire Pasta Company’s artisan fusilli pasta with Yorkshire Pecorino’s Leeds Blue which cuts beautifully through the sweet floral notes that the honey brings. This dish can also be served cold – just allow your pasta to cool before assembling.
SERVES 2
INGREDIENTS
• 150g of Yorkshire Pasta No.1 Fusilli
• 50ml honey
• 40ml cold water
• ½ a small radicchio, shredded
• 75g blue cheese – we used Yorkshire Pecorino
Leeds Blue
• 30g walnuts, roughly chopped
• Pepper, to taste
METHOD
Cook your fusilli to packet instructions. In a jug add the cold water into the honey and stir to combine.
Drain the pasta. Whilst hot, tip it into a bowl, toss through the shredded radicchio and then lightly coat with a splash of your honey dressing. Into the pasta crumble half of the blue cheese, season with pepper and toss to combine.
Serve warm, bejewelled with chopped
walnuts, blue cheese and generous lashings of honey dressing.
Creamy smoked mackerel and white wine Yorkshire Pasta tortiglioni
This dish is inspired by another awardwinning product, smoked mackerel by the Yorkshire Smokehouse at Mackenzies. The meaty fish is bold enough to stand up to the robust texture of the pasta tubes, which are encapsulated with white wine sauce. The dish is garnished with sprouting radish to highlight the peppery notes delivered by the mackerel. The dish is light enough to be enjoyed as a lunchtime treat.
SERVES 2
Ingredients
• 150g of Yorkshire Pasta No.4 Tortiglioni
• 2 smoked mackerel fillets, skin off
• 1 small onion, finely chopped
• 1 clove of garlic, crushed
• 100ml white wine
• 200ml Hesper natural skyr or crème fraiche
• ¼ lemon zested and juiced
• small bunch sprouting radish, micro herbs
METHOD
Cook the tortiglioni to packet instructions and drain, reserving half a cup of cooking liquid.
In a shallow pan gently soften the onion for five minutes until translucent. Then add the garlic and cook for a minute more.
Pour in the wine and simmer until reduced by half. At a gentle simmer, stir in the lemon juice and the skyr, before seasoning well. Add the drained pasta into the sauce using a little of the reserved liquid to combine.
Flake the mackerel and toss into the dish with care, ensuring the fish stays together.
Finish with a flurry of lemon zest, a generous grinding of pepper and crown with micro herbs.
■ www.yorkshirepasta.co.uk