After sharing a review of Maggie Beer’s Verjuice Cookbook, here is one of Maggie Beer’s verjuice recipes which is one of my favourite pasta dishes. As Maggie says, a great pasta dish is all about classic flavours, quickly cooked and totally delicious and her words so aptly sum up this wonderfully flavoursome, yet simple pasta dish. The standouts in this dish in my opinion, are the currants and almonds – you will know what I am talking about when you cook the dish.
Perfect with a Sicilian white – crisp, clean and tangy – which will bring out the subtlety of the currants and balance the creaminess of the ricotta. This recipe will serve 2 as a main or 4 as a light meal.
Sicilian-style Broccolini Pasta
120g dried currants
40g flaked almonds
2 bunches broccolini, trimmed
1 tablespoon extra-virgin olive oil, plus extra for drizzling
150g fresh firm ricotta
small handful flat-leaf parsley leaves, roughly chopped
shaved Parmigiano Reggiano, to serve
freshly ground black pepper