We're here to tempt you to create a new pasta dish, designed to use up surplus ingredients. As part of our Food Waste Pledge series, we’ve collated recipes from participating restaurants.
Café Murano St James’s is a sophisticated and intimate space that specialises in classic Northern Italian dishes. A restaurant from Angela Hartnett and Group Executive Chef, Samantha Williams, Café Murano offers a simpler approach to Italian cuisine and has become a firm favourite in the London dining scene.
With Café Murano a committed member of the Regent Street & St James’s Food Waste Pledge initiative, the culinary team have created a special food-waste-friendly dish for you to use up leftover ingredients at home. Keep reading to learn how to create this dish at home:
Ingredients (serves 4)
For the Strangolapreti: 150g spinach puree (from 300g raw spinach), 400g pasta flour, 250g stale white bread (approx. 6 slices), 250g milk, 30g grated parmesan, nutmeg, 1 whole egg, salt and pepper
For the Ricotta: 500g milk, 5g distilled white vinegar
To Finish: freshly-made Strangolapreti and ricotta, 25g peeled baby onion, 50g butter, 50g chopped toasted hazelnuts
For the Strangolapreti: slice the bread into 1cm slices, keeping the crusts and evenly pour the milk over and allow to fully absorb. Blanch the spinach in salted water, squeeze out the excess water, blend and chill over ice. In a food mixer add the soggy bread, the spinach puree, and the egg to create a smooth paste. Add the parmesan and the flour slowly until and dough forms, if it is still too wet and sticky, add more flour. Season with salt, pepper and nutmeg. Allow the dough to rest and chill fully. Roll long sausages on a floured surface and cut into small 2cm pillow shapes.
For the Ricotta: heat the milk to 85°C. Add the vinegar and allow the milk to split completely. Strain the curds from the liquid with a muslin cloth. Chill and season the ricotta with salt and good quality extra virgin olive oil.
Bringing the dish together: slowly sauté baby onions in a knob of butter until golden and soft. Blanch the Strangolapreti in salted water. Once they rise to the surface, continue to cook for 30 seconds and then remove into the pan with the onions, add a little of the blanching water to create an emulsion. Add a few chopped leaves of wild garlic and allow them to wilt (substitute with rocket or watercress if you can’t find wild garlic). Add a small handful of chopped toasted hazelnuts and check the seasoning of the dish. Transfer into a warm bowl and garnish with a few spoons of homemade ricotta on top.