Recipe:
Bucatini with Vegetable Demi-glace
Posted in Freshly Picked
This simple-looking plate is not to be underestimated. The thick, veggie reduction packs an intense flavour punch, and can be made with virtually any leftover veg you have on hand!
Prep:
30
mins
cook
1.5
hours
serves
4
Easy Peasy
You will need:
- 1 carrot, washed and finely sliced
- 1 onion, peeled and finely sliced
- 1 leek, washed and finely sliced
- 1 stick celery, finely sliced
- 3 cloves garlic, squashed
- 1 large zucchini, finely sliced
- 2 thyme sprigs (optional)
- 1 tablespoon olive oil
- ¼ teaspoon xanthan gum
- 1 packet Bucatini
- Sea salt and cracked pepper
- Best quality extra virgin olive oil
~
Recipe:
Tobie Puttock
Directions:
- 1Preheat the oven to 200°C.
- 2Pop all the vegetables in a large bowl, add the oil and toss to coat. Line a deep baking tray with baking paper, add the vegetables and roast for 40–60 minutes or until the vegetables become dark and roasted in colour. Stir the vegetables from time to time so they cook evenly.
- 3Once roasted, transfer the vegetables to a large pot and cover them with water. Bring to the boil and reduce to a simmer for an hour.
- 4Strain the liquid through a fine sieve into a clean smaller pot. Add the xanthan gum and whisk to combine. Simmer for 15–20 minutes or until it’s reduced by about 50%. It should be thick and viscous, a bit syrup-like.
- 5Cook the pasta as per the manufacturer’s instructions, then strain and toss with the demi-glace sauce, folding through some extra virgin olive oil to loosen it up a bit, and season with sea salt as desired.
- 6Serve right away!
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