Paccheri Sautéed with Borage Purée and Sapor di Trota on a Bed of Herb-flavoured Bread
[ Trout ]
1 jar Sapor di Trota, 280 g paccheri tube pasta, 1 shallot, 200 g borage, 60 g dry bread, 20 g butter, salt, pepper, extra-virgin olive oil, 1 sprig of thyme, 1 sprig of rosemary, 1 sage leaf, 1 garlic clove.
Cut the crusts off the dry bread and grate it on a coarse grater to get coarse crumbs. Strip the thyme and rosemary sprigs and chop the leaves finely with the sage. Heat 2 tbsp of oil in a non-stick pan and gently fry the garlic clove. As soon as it becomes golden brown, take the clove out and tip in the chopped herbs and the breadcrumbs. Allow the breadcrumbs to toast until crisp, remove from the heat. Wash the borage. Peel the shallot and chop it finely. Cook it to golden brown in a pan with a drizzle of oil and a pinch of salt then add the borage. Allow the leaves to wilt, moisten with a few tablespoons of vegetable stock, season with salt and pepper. Tip the contents of the pan into a blender and whiz to a cream. Pour the purée into a non-stick pan. Pour the jar of Sapor di Trota into another, small saucepan and warm through. Cook the paccheri in plenty of salted boiling water. Drain “al dente” then toss the pasta in the pan with the borage purée. Add the butter and a drizzle of extra-virgin oil, toss the pan until the butter has melted and the pasta is well coated in the creamy sauce.
Sprinkle herby toasted breadcrumbs over the bottom of the plate. Arrange the paccheri sautéed in borage purée in the centre. Top with a few spoonfuls of Sapor di Trota. Finish with a generous sprinkling of herby breadcrumbs and garnish with diced fresh tomato. Serve immediately.
Recommended wine: Charonnay
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