Credit: Stephen Jackson
This recipe will serve 2 as a main meal, or 4 people with further accompaniments.
400g Yorkshire Pasta Company Penne Rigate
125g mascarpone cheese
60ml dry white wine
2 cloves garlic, minced
The grated zest of 1 lemon
60g grated Parmigiano Reggiano cheese
S&P
A small bunch of dill
2 tbsps capers
A little Yorkshire Rapeseed oil, for frying
100g Burnt Hill beetroot-cured smoked trout (LINK)
A bottle of Holmfirth Vineyards’ Sparkling Rosé wine (optional)
Method
Firstly, drain, rinse and pat dry the capers. Heat a little Rapeseed oil in a small pan, and sizzle the capers until golden and crunchy-edged. Drain on a little kitchen paper, and set aside. Fill a large pan with plenty of well-salted water and bring to the boil. When boiling, turn the heat down a little and add the penne. Cook for about 15 minutes, until just al dente. As the pasta cooks, take a small frying pan, and heat the wine with the garlic and lemon zest. When simmering, reduce down for a few minutes, then turn the heat to low, and stir in the mascarpone. Bring it gently up to a bare bubble, and season well with salt and pepper. When the penne is ready, drain, saving about 60ml of the starchy water. Toss the pasta with the water, and the mascarpone mixture. At the last minute, fold in the slices of trout and the parmesan, check the final seasoning, and spoon the pasta into warmed bowls. Garnish with the capers and some fronds of dill.
Then just uncork the fizz, pop on the Marvin Gaye, and enjoy your evening!
