Now Lovely people
Come and have a little look here
Guys this is gonna be probably the simplest pasta any of you people ever make, ok
There's no cooking. It's a no cook pasta sauce
For this time of year, it's a brilliant, brilliant thing
It's elegant, it's delicious. So simply, we've put our water on to boil
Ok? we've got a bowl, that should be a bowl, but use your imagination. I know it's a plate
It's a bowl technically
What we're gonna do is a nice, get yourself a nice lump of Parmesan
You can do that from the supermarkets
Never buy the pre-grated Parmesan, always grate it yourself
So I'm just gonna grate up that up there
I'll make this for one portion... or maybe two actually, let's go for two
So i'll chuck some fresh pasta in...there's some season water there
Absolutely always season your pasta water
and we'll give it a little mix up, go on Gennaro
A little gentle, come round here Gennaro...you'll be cack handed
So we're gonna cook the pasta, this is fresh pasta, so it only takes about two minutes to cook
This sauce only takes two minutes...so next time you get caught out, you know, you want a nice little dinner
Lunch, snack, whatever...just put that on top sweetheart
Let me show you how to make the sauce. Funnily enough, Gennaro, obviously the Don of Italian cooking
Had never seen this particular pasta before until we first did it, what five years ago? or something like that
Something like that
So we take really good extra virgin olive oil
The only way to know you've got a good extra virgin olive oil, cold press
Is it should cost about 10 pounds a bottle, more...
you know you get what you pay for, but you don't cook with it, you just finish with it
So we're gonna go in with about four tablespoons of good extra virgin olive oil
and we're just going to warm it gently... in this place
Then we're going to go in with some parmesan...freshly grated
and then Gennaro is very dynamically going to pass me a lemon
and being the action figure that he is...he's just going to use a lovely, little pair of tongs
Then we're going to go in with some lemon zest
Ok... and then lemon juice, so technically it's a dressing
but it really is one of the most wonderful, wonderful pasta sauces
So half a lemon goes in. Now like a cocktail again guys, you need to balance this.
We want it to be lemony
but we want to have that balance with the olive oil, so I'm basically...oh that's hot Gennaro
That's alright, I'm used to it
and we're going to mix it up and we're going to give it a little taste
Just give me one second big boy
Here we go
A little bit more lemon
and a little bit more oil and then we're good, and that is it guys!
I'm gonna go in with a little bit of basil leaves
and then we're going to use the residual heat that of that cooked pasta
to go through and melt everything together, so in you go Gennaro, I know you're gagging to do it
He's very concerned about Al Dente Pasta
Yes, because you chew it longer, taste it better and digest it better
But it's fantastic lemon, extra virgin olive oil, the basil goes there, the parmesan...Hallelujah
and this particular pasta dish, this came from Sicily
and Gennaro is still southern he's from Minori
Like in the sort of Almalfi area
I'm just gonna grab...I'm not doing anything dodgy
So that's our platter
So give it a little toss up Gennaro, go on. Shaky, shaky, tossy, tossy
You always over deliver Gennaro, that's the thing about you
The plate is ever so hot
Oh my my, look at that!
A very simple, a very delicious summer pasta
Now guys, if you're thinking about doing this at home
Right, I also want this to be a recipe that you can use in your arsenal
Ok. So if you've got fresh peas, just a handful of fresh podded peas
Put that in there as well...beautiful
Use that speed peeler trick that Acer did on the carrot
Use that on Asparagus. That in there, delicate.
Four asparagus will make all the difference there
That my friends, is a delicious...
ally friends is a delicious and then now
and then now, nice long...I guess gratings of parmesan was the word I was looking for.
and what I do is I go into the basil plant here and I pick out the little ones
Ok, because they're more delicate and more beautiful
I'm just gonna sprinkle that from a height and there we go
so who would like to try it a little bit of this pasta...?
Come on, I know. I think we need to get deep over there... Gennaro you take it and let people try.
Where's David Loftus, He wanted to taste it first
So there you go lovely people, that's a beautiful summer taglialini
So from me, Gennaro and the rest of the gang...bye!