eat like a local
APRIL 2020 bbcgoodfood.com 1431 Put the butter, flour, salt and icing sugar in a food
processor and blitz to fine crumbs. Add the vanilla and
egg yolks and blitz again to a dough. Turn out onto a
lightly floured surface, form into a disc, cover and chill.
2 To make the frangipane, cook the butter in a pan for
5-6 mins until browned, then leave to cool. Beat the eggs
and sugar in a stand mixer for 5 mins until light and
flu y. Slowly pour in the milk and cream, then add the
almonds and flour. Add the butter in a steady stream.
3 Heat the oven to 200C/180C fan/gas 6. Roll the pastry
out on a lightly floured surface to the thickness of a £1
coin and use it to line a 22-23cm tart tin. Prick the base
with a fork, line with baking parchment and baking
beans and bake for 10 mins. Remove the beans and
parchment and bake for a further 10 mins.
4 If the rhubarb is thick, cut it in half lengthways. Cut
the sticks to fit the pastry case, using the o cuts to make
up length, if needed. Put on a baking tray and scatter
over the sugar. Leave for 30 mins to macerate.
5 Reduce the oven to 170C/150C fan/gas 3^1 / 2. Pour the
frangipane into the tart case and arrange the rhubarb on
top. Bake for 45 mins until golden and tender. Leave to
cool for 10 mins, slice and serve with the crème fraîche.
PER SERVING760 kcals•fat 46g• saturates 26g• carbs 74g• sugars 35g• ibre 2g•
protein 10g• salt 0.7gand lemon zest, then season to taste.
Spoon into a piping bag or bowl,
then set aside.
3 Divide the dough in two and put
one half in the fridge. Put the other
half through the pasta machine and
roll to the third-to-last thinnest
setting. Carefully lay out on a lightly
floured work surface. Pipe or spoon
six large circles of the ricotta filling
over the pasta sheet, leaving a little
space between each, ensuring
there’s a dip in the middle of the
filling. Add an egg yolk into each dip.
Roll the remaining dough out to the
same thinness as the first, then lay
over the filling, making sure there
are no airholes. Using an 11cm
round cutter, cut around each circle
of filling and seal the edges firmly.
4 Cook the ravioli in a large pan of
boiling salted water for 4-5 mins.
5 Meanwhile, melt the butter in
a frying pan and cook until biscuity.
Remove from the heat, squeeze in
the lemon juice and season with
salt. When the pasta is cooked,
remove from the water with a
slotted spoon and carefully coat in
the butter. Divide between six warm
plates, finish with a drizzle of oil
and more parmesan, if you like.
GOOD TO KNOWcalcium
PER SERVING444 kcals•fat 25g•saturates 14g- carbs 40g•sugars 2g• ibre 2g• protein 14g•
salt 0.2g
Wild garlic &
egg yolk ravioli
If you can’t find wild garlic,
you can use spinach – add a little
cooked garlic to the filling as well.
MAKES 6 PREP1 hr plus chilling
COOK 10 minsMORE EFFORT
300g ‘00’ lour, plus extra
for dusting
3 eggs, plus 6 egg yolks (freeze
the whites for later)
100g unsalted butter
olive oil, for drizzling
For the illing
50g wild garlic leaves
350g ricotta
25g parmesan, inely grated, plus
extra, to serve (optional)
(^1) / 2 lemon, zested and juiced
You will need
a pasta machine
1 Tip the flour and a good pinch of
salt into a bowl, make a well in the
centre and crack in the whole eggs.
Swiftly bring together into a dough
using your hands, then knead for
10-15 mins, or until soft and elastic.
Cover and chill for at least 30 mins.
2 For the filling, cook the wild
garlic in a pan of boiling water for
30 seconds. Drain, plunge into iced
water and drain again. Pat dry with
kitchen paper, then roughly chop.
Combine with the ricotta, parmesan
Rhubarb tart
This is made as a galette in the restaurant, but
you’ll find it easier to make in a tart tin at home
as the uncooked filling is quite soft.
SERVES 8 PREP30 mins plus cooling, chilling
and maceratingCOOK 1 hr 5 minsEASYV
225g cold unsalted
butter, cubed
350g plain lour, plus
extra for dusting
(^1) / 2 tsp ine salt
100g icing sugar
1 tsp vanilla bean paste
3 egg yolks (freeze the
whites for another recipe)
6 sticks rhubarb
30g caster sugar
crème fraîche, to serve
For the frangipane
110g butter, cut into cubes
2 medium eggs
140g caster sugar
55g milk
55ml cream
55g ground almonds
55g plain lour