LCBO Food & Drink Spring 2024

MADE IN THE SHADE

Carrot Fettuccine Aglio e Olio Here’s a nod to Italian “fast food” using a homemade Carrot Fettuccine Pasta Dough. It’s tossed in a simple sauce of olive oil, garlic, hot peppers and some of the pasta cooking water. Pay close attention when cooking the garlic—if it burns, you’ll be forced to start over. 7 large cloves garlic, divided 1 1/2 to 3 Scotch bonnet peppers, depending on how spicy you like it 2/3 cup (150 mL) extra virgin olive oil 2 cups (500 mL) semolina flour 1 recipe Carrot Fettuccine Pasta Dough (recipe p. 106) 1/3 cup (80 mL) finely chopped parsley Salt and freshly cracked pepper to taste Finely grated Parmigiano Reggiano for serving (optional) 1. Crush 5 garlic cloves with heel of hand. Set aside. Slice remaining 2 cloves very thinly and place in a ramekin. Wearing latex or rubber gloves, remove seeds and veins from Scotch bonnets. Mince and add to sliced garlic. Set aside. 2. In a very large frying pan, place oil over medium-low heat. Add crushed garlic cloves. Cook, stirring occasionally, 5 minutes to infuse oil. (Adjust heat so garlic doesn’t burn.) Remove from heat. Remove garlic with a slotted spoon and save for another use. 3. Set up your pasta maker and place semolina in a large bowl beside it. Line two large baking sheets with parchment paper and sprinkle with semolina. 4. Lightly dust work surface with flour and divide Carrot Fettuccine Pasta Dough evenly into six pieces. Working with three pieces at a time, roll dough into

1/2 cup (125 mL) pasta water and whisk to emulsify. Add noodles and parsley to pan and toss until pasta is thoroughly coated, 1 to 2 minutes. If pasta needs loos ening up, add more pasta water. Season with salt and pepper to taste. Serve immediately with Parmigiano-Reggiano, if desired. WHAT TO SERVE Tiefenbrunner Pinot Grigio VINTAGES ESSENTIALS 474742, $20.95 Pinot Grigio’s floral, pear, canta loupe and mineral flavours pair perfectly with this simple Italian dish, and it has just enough ripe fruit to handle the heat. Serves 6 to 8

generously dust both sides. Shake off excess, then loosely lay on prepared pans. Repeat process with remaining three portions of pasta dough. 7. Bring a large pot of lightly salted water to a boil. Working in two batches, boil pasta until al dente, about 1 to 2 minutes from the moment it hits the water. Transfer with tongs to a colander to drain. Reserve 1 cup (250 mL) pasta water. 8. While pasta is cooking, warm garlic oil, sliced garlic and Scotch bonnets over low heat. Cook until garlic is lightly golden and fragrant, about 2 minutes. Add

rough 3 1/2 x 7-inch (9 x 18-cm) rectangular ovals. (Keep remain ing three portions covered with plastic wrap while you work.) 5. Working one at a time, roll each piece of dough through pasta maker, starting on the thickest setting, going down one-by-one to suggested setting for fettuccine. Place pasta sheets back onto lightly floured work surface until all portions are ready. 6. Lightly dust both sides of each pasta sheet with flour, so no areas feel sticky. Halve each piece, if desired, then cut each piece into fettuccine on pasta maker. Trans fer fettuccine to semolina and

86 FOOD & DRINK SPRING 2024