[Music]
hi guys welcome to food tube my name is
Tim Salatin and today we’re at my
restaurant fidella in Borough Market we
focus on fresh pasta hear anything from
Tagliani pappardelle fettuccini ravioli
and so many more but today I’m going to
show you a classic Tuscan dish called
Peachy come inside today I’m going to be
focusing on peachy ketchup fa peachy is
a hand-rolled eggless noodle from
Tuscany the ketchup fa bit is basically
just cheese and pepper like a really
extravagant mac and cheese so to make
the peachy dough it’s strong bread flour
425 grams a pinch of salt 200 mils of
lukewarm water and about 40 mils of
olive oil and it’s just a case of
getting your hands in getting mucky and
stirring it around because what we’re
after at the end is quite dense texture
you’ve got to knead the dough for about
7 to 10 minutes and then it needs a good
rest at least two hours here at the
restaurant we always leave it overnight
wrapped in cling film I was one of the
first ever trainees at 15 all those
years ago super lucky that I had Jamie
as my teacher back then is where I fell
in love with pasta really without that I
don’t think this place would be open so
after you’ve allowed your peachy dough
to rest for a little bit you’ll see that
it’s a different kind of texture to
before is resting
you just got to flatten it out a little
bit and if you’re finding it difficult
with your hands get in with your elbow
and then get a knife so basically you
want to cut them into these strips to
make your peaches which I keep calling
wiggly worms the key is to get a dry and
clean surface you don’t want any flour
you don’t want any any other nasties
hanging around because it doesn’t roll
properly the whole point of this really
is is it’s a really simple rustic dish
and to be honest when I went on the
peachy tour around Tuscany I was
searching for the perfect peachy I
probably went to about 12 or 15 places
and I gotta be honest everywhere I went
they were adamant that their way was the
right way and each one was slightly
different so do you know what there’s no
set rules once you roll them into the
wiggly worms they just go into a tray of
flour it just means
they don’t stick to each other you can
make peachy and probably keep them in
the fridge for about 24 hours and I just
fold them up like that so that they
don’t utilize all the space in your
fridge pop it in cling film if you’re
doing that overnight
alrighty so we’re coming to hook the
peaches and we just drop them in and it
takes about six seven minutes always
remember to put salt in your water get
ahead with some of the ingredients in
the pan while your peaches coming
towards the end of its cooking time go a
little bit of pasta water a splash of
lemon juice just a tiny amount a couple
of knobs of butter a decent kick of
black pepper
probably bout a tablespoon we’re going
to take the peachy
out turn the heat up and once you see
this butter melts at that point you can
go in with the cheese that’s perfect
it’s kind of emulsified with the pasta
water in the black pepper so I’m going
in with the the Parmesan cheese and all
you want to do is go decent handful on
top so now that lucky is melted the
cheese pretty much all gone it’s at this
point you can stir and just stir around
with either some tongs or a wooden spoon
whatever you got really to let that
cheese melt until you then got this look
at a like beautiful creamy cheesy sauce
and then onto the plate
okay so here we are here’s my version of
peachy catcher Pepe is basically an
awesome mac and cheese oh man that was
so good
the zingy parmesan with a little bit
lemon juice with a big smack and the
face of black pepper
oh I’m so so good give it a try give it
a try
[Music]
hi guys welcome to food tube my name is
Tim Salatin and today we’re at my
restaurant fidella in Borough Market we
focus on fresh pasta hear anything from
Tagliani pappardelle fettuccini ravioli
and so many more but today I’m going to
show you a classic Tuscan dish called
Peachy come inside today I’m going to be
focusing on peachy ketchup fa peachy is
a hand-rolled eggless noodle from
Tuscany the ketchup fa bit is basically
just cheese and pepper like a really
extravagant mac and cheese so to make
the peachy dough it’s strong bread flour
425 grams a pinch of salt 200 mils of
lukewarm water and about 40 mils of
olive oil and it’s just a case of
getting your hands in getting mucky and
stirring it around because what we’re
after at the end is quite dense texture
you’ve got to knead the dough for about
7 to 10 minutes and then it needs a good
rest at least two hours here at the
restaurant we always leave it overnight
wrapped in cling film I was one of the
first ever trainees at 15 all those
years ago super lucky that I had Jamie
as my teacher back then is where I fell
in love with pasta really without that I
don’t think this place would be open so
after you’ve allowed your peachy dough
to rest for a little bit you’ll see that
it’s a different kind of texture to
before is resting
you just got to flatten it out a little
bit and if you’re finding it difficult
with your hands get in with your elbow
and then get a knife so basically you
want to cut them into these strips to
make your peaches which I keep calling
wiggly worms the key is to get a dry and
clean surface you don’t want any flour
you don’t want any any other nasties
hanging around because it doesn’t roll
properly the whole point of this really
is is it’s a really simple rustic dish
and to be honest when I went on the
peachy tour around Tuscany I was
searching for the perfect peachy I
probably went to about 12 or 15 places
and I gotta be honest everywhere I went
they were adamant that their way was the
right way and each one was slightly
different so do you know what there’s no
set rules once you roll them into the
wiggly worms they just go into a tray of
flour it just means
they don’t stick to each other you can
make peachy and probably keep them in
the fridge for about 24 hours and I just
fold them up like that so that they
don’t utilize all the space in your
fridge pop it in cling film if you’re
doing that overnight
alrighty so we’re coming to hook the
peaches and we just drop them in and it
takes about six seven minutes always
remember to put salt in your water get
ahead with some of the ingredients in
the pan while your peaches coming
towards the end of its cooking time go a
little bit of pasta water a splash of
lemon juice just a tiny amount a couple
of knobs of butter a decent kick of
black pepper
probably bout a tablespoon we’re going
to take the peachy
out turn the heat up and once you see
this butter melts at that point you can
go in with the cheese that’s perfect
it’s kind of emulsified with the pasta
water in the black pepper so I’m going
in with the the Parmesan cheese and all
you want to do is go decent handful on
top so now that lucky is melted the
cheese pretty much all gone it’s at this
point you can stir and just stir around
with either some tongs or a wooden spoon
whatever you got really to let that
cheese melt until you then got this look
at a like beautiful creamy cheesy sauce
and then onto the plate
okay so here we are here’s my version of
peachy catcher Pepe is basically an
awesome mac and cheese oh man that was
so good
the zingy parmesan with a little bit
lemon juice with a big smack and the
face of black pepper
oh I’m so so good give it a try give it
a try
[Music]
Please follow and like us: