LCBO Food & Drink Autumn 2022

pancetta. You’ll find lots of bold, contrasting flavours and textures thanks to the bread crumbs and homemade pasta with the addition of lemon and fresh herbs. Our Umami Brodo with Parmesan & Porcini makes an excellent starter to this meal.

top of the water, 1 to 3 minutes. Carefully scoop 1 cup (250 mL) cooking water and set aside. Drain pasta. Turn pasta into pan with Brussels sprouts mixture. Stir in reserved pasta water until nicely coated. Taste and season with salt, if you like. Add pancetta. Divide between bowls. Squeeze lemon juice overtop. Sprinkle bread crumb mixture overtop. Garnish with basil and lemon zest.

and herbal notes that pair perfectly with the flavourful pasta dish. ZESTY CHEESE TORTELLINI You will not regret taking the time to treat yourself and others to these pillowy delights. Make a day of it, whipping up the dough and carefully shaping before cooking. Or spread out the work by making the pasta dough and filling the day before, and shaping on the day of cooking. Enjoy with your favourite sauce or try it in our Brussels Sprouts & Crispy, Spicy Crumbs Linguine in place of linguine. Or turn our Umami Brodo with Parmesan & Porcini into a main course by adding the tortellini to the final dish. If you have extra filling, serve over toast with a drizzle of olive oil and sprinkle of fresh herbs. FILLING 1 1/2 cups (375 mL) traditional ricotta 1/2 cup (125 mL) freshly grated Parmigiano-Reggiano 2 tsp (10 mL) freshly grated lemon zest 1 tsp (5 mL) kosher salt or 1/4 tsp (1 mL) table salt

Generous pinch nutmeg

1 recipe of Rich & Tender Homemade Pasta Dough (previous page), rolled into sheets and prepared up until Step 2 All-purpose or semolina flour for dusting 1. Stir ricotta with Parmigiano Reggiano, zest, salt and nutmeg in a medium bowl. Working quickly, spread out one sheet of prepared pasta dough and cut into 3-inch (8-cm) squares. 2. Over one square of dough, dollop 1 tsp (5 mL) filling near one corner of square. Dampen edges along entire square. Pull diagonally opposite corner up and over filling so you have a triangle. Press around the filling so that there are no air pockets, and edges are sealed and lined up as best you can. Fold edges up and around filling without pressing too firmly. There should be a little breathing room between that folded edge and the filling. Cross the two corners by wrapping triangle around your finger and seal by dampening with a little water and pressing two edges together. The shapes don’t need to be perfect. Repeat with remaining pieces of dough and filling setting tortellini on a lightly dusted baking sheet and covering with plastic wrap. These can be made just a couple of hours in advance of cooking. Keep refrigerated until ready to use. 3. To cook, bring a large pot of water to a boil. Salt until it tastes like the sea, approximately 1 to 2 tbsp (15 to 30 mL) kosher salt. Gently add pasta, swirling with a wooden spoon to separate the pasta. Boil until al dente (this is usually reached when pasta floats to the surface of the water), about 1 to 3 minutes. Drain well before tossing with sauce or adding to soup.

3 tbsp (45 mL) olive oil 3 tbsp (45 mL) butter 2 tsp (10 mL) chili flakes

4 garlic cloves, minced, divided 1/2 cup (125 mL) panko bread crumbs 1/4 lb (115 g) pancetta, cut into 1/4 -inch (5-mm) strips 2 anchovies, patted dry and finely diced 12 Brussels sprouts, thinly sliced 1 lb (455 g) fresh linguine, made from Rich & Tender Homemade Pasta Dough (previous page) 1 lemon, zested and juiced 1 tbsp (15 mL) finely chopped basil 1. Heat olive oil and butter in a large, wide frying pan. When frothy, stir to mix. Add chili flakes and half of garlic. Stir frequently until garlic softens slightly, about 1 minute. Add crumbs. Stir until toasted, about 3 to 5 minutes. Tilt the pan slightly and spoon bread crumb mixture into a bowl leaving excess oil in pan. Pour any excess oil into a separate small bowl and reserve. 3. Meanwhile, add pancetta to the large frying pan. Set over medium heat. Cook until crisp, about 4 to 5 minutes. Using a slotted spoon, remove pancetta to a paper towel–lined plate. Add remaining garlic and anchovies to pan. Stir until softened slightly, about 30 seconds. Add Brussels sprouts. Pour 1 tbsp (15 mL) remaining oil from bread crumb mixture overtop. Stir occasionally until softened and caramelized, 5 to 9 minutes. Taste and season with salt, if needed. 2. Bring a large pot of water to a boil.

Makes 4 servings

[ WHAT TO SERVE ] Ventoux Grande Réserve des Challières LCBO 20865, $12.40

Côtes-du-Rhône wines are noted for their juicy flavours and spicy complexity. This wine echoes the spices in the recipe and, with its medium weight, finds a perfect balance with the dish. Fazi Battaglia Verdicchio dei Castelli di Jesi DOC LCBO 24422, $14.50 Verdicchio is native to central Italy, where it produces food friendly wines. This version has crisp acidity with subtle fennel

4. Meanwhile, boil pasta until tender and floating up to the

Makes 48 tortellini

FOOD & DRINK AUTUMN 2022 169

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