SUMMER CAPRICORN GOATS CHEESE WITH AGNOLOTTI SUMMER VEGETABLES By Chef Rory Larkin
Spoon the vibrant courgette & spinach purēe as a base
COOKING TIME 15MINS
PREP TIME 1H
SERVES 4-6
INGREDIENTS For the goats cheese filling: 300g Cricket St Thomas
METHOD 1. In a mixing bowl, combine Cricket St Thomas Capricorn Goats Cheese , Galbani Ricotta, finely chopped tarragon, chives, and lemon zest. Season to taste and place in a piping bag. 2. To make the agnolotti, add 00 flour, egg yolk, salt, and Extra Virgin Olive oil to a food processor. Gradually incorporate the flour until a dough forms. Allow it to rest for at least 30 minutes. 3. Roll out the pasta dough, pipe the goats cheese mixture onto it in a line, shape into Agnolotti. Place them on a dusted tray until needed. 4. To prepare the courgette purée, halve each courgette, then cut each half lengthways again. Use a paring knife to remove seeds, reserving them. 5. Slice the remaining seedless batons thinly. Boil salted water, add courgette slices, cook briefly until soft. 6. Add basil, cook until it breaks down, then add spinach and simmer. Drain, press to remove liquid, transfer to a blender. Blitz until smooth, gradually adding cheese and a pinch of xanthan gum. 7. Pass the purée through a sieve into a metal bowl over ice to cool rapidly, maintaining its colour. 8. In salted boiling water, add the pasta and cook for approximately 2 minutes until al dente. In a separate pan melt the butter and add the peas, baby broad beans, and asparagus. 9. Add the cooked pasta to the pan then squeeze lemon juice over the mix and season. 10. On each plate, spoon the vibrant courgette and spinach purée as a base, carefully
Capricorn Goats Cheese (v)
250g
Galbani Ricotta Chopped tarragon Chopped chives
10g 10g
1 Lemon zest Seasoning For the pasta dough: 500g 00 flour 380g Egg yolk 8g Salt 10g
Extra Virgin Olive oil For the courgette and spinach purée: 500g Courgette 150g Baby spinach 50g Basil 1 Pinch of xanthan gum (optional) Seasoning To garnish: 250g Président Unsalted Butter 1 Lemon juice 100g Peas 100g Baby broad beans 100g Asparagus 10g Pea shoots 100g Parmigiano shavings 50g Herb oil (optional) Seasoning
arrange the agnolotti, and top with the vegetables. Drizzle with optional herb oil and finish by adding pea shoots and shaved Parmigiano.
Available in 135g, 1.1Kg RW & 2.3Kg RW
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