Galvin Brothers’ Penne Rigate


This beautiful vegetarian penne rigate pasta recipe from the Galvin brothers is served with morels, broad beans and ricotta for a simple dish that uses quality ingredients to pack a flavour punch.

500g of penne rigate
2 tbsp of water
115g of butter, cold, diced
40 morel mushrooms, small and fresh (stems removed, then washed thoroughly)
140g of broad beans, shelled, blanched and thin outer skins removed
120g of fresh peas, blanched
160g of ricotta, fresh
50g of flaked almonds, toasted
1 preserved lemon, small, quartered, pith removed and cut into julienne
olive oil
parsley, freshly chopped

1 To begin, place the pasta in a pan of salted boiling water. Cook until al dente
Meanwhile, make the butter emulsion by bringing 2 tbsp water to a boil in a pan. Once boiling, turn down the heat and gradually whisk in the butter until melted and emulsified – do not allow the butter emulsion to boil or it will separate
Add the beans, peas and morels to the butter emulsion and warm gently until the morels are cooked and softened. Season to taste
Drain the pasta and toss with a little olive oil and seasoning
Divide the pasta between bowls and spoon over the beans, peas and morels, allowing a little of the butter emulsion to drizzle over the pasta
Spoon small amounts of ricotta over the pasta, sprinkle with preserved lemon strips, some flaked almonds and chopped parsley. Serve immediately

Recipe courtesy of the Galvin Brothers. See here for more. 

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