Still giddy from all the foodie merriment we engaged in over the past weeks, I needed some respite from the overload of gastronomic pursuits and preoccupations to be had during Good Food Month. Yes, believe it or not, it is possible to have too much food or moreso food events on your plate. You know you need sound rest when deciding the fate of recently purchased asparagus becomes all too much. Whichever part of my brain it is that’s responsible for processing gastronomic functions like spawning recipe ideas or devising flavour combinations, i've somehow worn it out through an excess of culinary stimulation.
It’s only been a week and a half of GFM and my brain is fried, I’m such a lightweight. Whichever part of my brain that is, I’m sorry for working you too hard. I realise that in order for me to last this month of good food, I require the endurance of a marathon runner. And to think I still have a bread class, an ice cream class, sugar hits, outdoor festivities and not to mention Tetsuya’s before the end of this month, I really need to pace myself. I will not forgive myself for over-exhaustion during the month of October, it’s just not allowed. It would be like Santa getting sick during Christmas, it would be utterly catastrophic.
So in order to wisely control my over zealous food-related mania, a pause is required; a selah from the frezied mess that is my mind. I needed some time to just recline into a sort of thoughtlessness and not think about what to cook or where to eat nest. So I decidedly went through my photo archives to find some recipes that I have accidentally failed to post. Here is a pasta experiment conducted a few weeks ago when I had an overabundance of sage in my usually meagre herb stockpile. I had by accident bought one too many bunches of sage and didn’t know what to do with it all. So I have learned that when endowed with lots of sage and lots of time, make yourself some Sage Pasta.
Sage Pasta Recipe
250g “00” Italian pasta flour
2 large, free-range eggs
1 egg yolk (reserve the white, just in case dough is a little dry)
1 tablespoon sage, finely chopped
Using a mezzaluna, chop the sage leaves into fine pieces.
Place flour, eggs, yolk and sage into a food processor and pulse until the mixture resembles coarse grains.
Using a spatula, scoop out the mixture onto a lightly floured surface and knead until the dough comes together in a smooth ball. Continue to knead for another 2-3 minutes.
Shape dough into a ball and wrap in clear plastic and refrigerate for 30 minutes.
When dough has been chilled shape pasta into desired shapes, either using a pasta machine or a sharp knife or pizza cutter.
NOTE: I’ve said it before and I’ll say it again it is crucial to use the freshest eggs, preferably organic free-range, as this will affect the overall taste and texture of your pasta. Also if possible, use “00” flour as they are especially milled for pastas and contain the proper amount of gluten to attain the desired dexterity for your dough.
To cook the pasta:
Bring 2 litres of salted water to a rolling boil and drop pasta carefully into the water.
Cook for 1-2minutes, depending on how thick your pasta is.
Be careful not to overcook pasta. Fresh pasta cooks almost immediately.
Drain pasta through a strainer.
NOTE: I found that once cooked the flecks of sage throughout the pasta looked duller, although you will still be able to taste it.
Zucchini and Burnt Sage Butter Sauce
2 zucchinis, diced
1 tbsp unsalted butter, plus 50g unsalted butter
5 sage leaves
1 tbsp lemon juice
sea salt and cracked pepper
In a large saucepan over high heat, quickly fry zucchinis in some butter until they turn golden brown. Set aside
In another saucepan, add 50g butter over high heat and fry until butter begins to foam.
Add sage leaves and lemon juice. Pour sauce immediately over zucchini and mix.
Season with salt and pepper.