here at Mission Control we are cooking
beautiful pasta dish we’re testing in
there were shooting it spaghetti
we’re doing it with spelt flour so
really nice whole-grain really good for
you with lovely slow roasted cherry vine
tomatoes and we’re going to roast it
with a nice chunk of ricotta at the same
time which is really crumbly it’s a
wonderful carrier of flavors let me show
you how to do it and first up in a
little bowl add four tablespoons of
olive oil
I want to flavor that oil so what I’m
going to do is take off my time now to
bring out the most amount of flavor in
this time I’m going to put it in a
little cup of boiling water for three
seconds just by heating it out for a
second you start that flavor story much
much quicker okay this is like a really
nice beginning to the story now I’m
going to kind of back this up with some
traditional little bits garlic and this
is actually new seasons garlic I’m just
going to finely slice this this is
enough for four people into the oil with
the thyme lemon is really really good so
I’m going to use just the zest of say
half a lemon and you might as well
season this as well my best friend chili
taste the chili first and if it’s super
hot just add a little bit but this is
quite a mild chili so I’ll have about
three quarters this goes into the oil
and the garlic I grow really good
tomatoes here only for about two and a
half months of the year admittedly in
the summer so get the tomatoes on the
vine keep them out of the fridge for the
love of God place the vine facing down
and also got the yellow ones here as
well how beautiful is that and then
we’ve got our little garlic lemon and
chili oil here so I’m just going to
first of all rub this all over the top
of the ricotta and we’ll take that and
that can go in there and then all the
rest of this lovely oil just put that in
and around don’t waste any and then I
just want you to carefully just chivvy
and touch them up and give them a little
grope and a little slap and tickle so
that’s really it start to finish that
should take no longer than two minutes
okay so that’s going to bake for about
50 minutes so those beautiful tomatoes
and the ricotta
I’ve had about 4550 minutes they’re just
on the turn color wise it’s just
catching on the bottom I’m going to put
in 320 grams of beautiful pasta will
boil that nice and hard I find that the
whole meal
pastas this is a spelt pasta as well you
know they’re normally need a little bit
more cooking but this is seven minutes
so pretty damn good actually come and
have a look at this that’s basically
what you get but come over here see
those little burnt bits don’t look at
those as being you know horrible and
burnt and disgusting that is proper
caramelization err like amazing flavor
and this whole dish is about that so
what I’m going to do is just take the
tomatoes often you can just shake them
off like that just pinch them off if
they’re being a little bit insolent but
see how lovely and sticky and gorgeous
day is so just take some of that spell
tea hot water and I’m just going to pour
it on the bottom of the tray that’s the
natural sugars in the tomatoes that’s
caramelization right there if I just
shake it you can see it’s just cleaning
the tray for us look how dark that’s
getting I’m not even scraping it just
shaky-shaky woowoo
so we get char its kind of reduced it
becomes even more crumbly sucks up that
flavor we’ve got a nice result there and
then I’m going to just take it across
here move it around it will suck up
excess liquid this trays sort of cooled
down now and if you can get that little
kind of toss in action it really helps
in that sort of story
look at that really gorgeous and I’m
just going to break that up I don’t want
to kind of completely dismantle it but
the nice thing is you can go into big
chunks or you can kind of break it up
really fine
and get messy
gorgeous
then have you’ve ever seen these they’re
not Italian so this is definitely not
classic they’re our far-far sprouts
so they go a lovely lovely little
pastiche
you
beautiful pasta dish we’re testing in
there were shooting it spaghetti
we’re doing it with spelt flour so
really nice whole-grain really good for
you with lovely slow roasted cherry vine
tomatoes and we’re going to roast it
with a nice chunk of ricotta at the same
time which is really crumbly it’s a
wonderful carrier of flavors let me show
you how to do it and first up in a
little bowl add four tablespoons of
olive oil
I want to flavor that oil so what I’m
going to do is take off my time now to
bring out the most amount of flavor in
this time I’m going to put it in a
little cup of boiling water for three
seconds just by heating it out for a
second you start that flavor story much
much quicker okay this is like a really
nice beginning to the story now I’m
going to kind of back this up with some
traditional little bits garlic and this
is actually new seasons garlic I’m just
going to finely slice this this is
enough for four people into the oil with
the thyme lemon is really really good so
I’m going to use just the zest of say
half a lemon and you might as well
season this as well my best friend chili
taste the chili first and if it’s super
hot just add a little bit but this is
quite a mild chili so I’ll have about
three quarters this goes into the oil
and the garlic I grow really good
tomatoes here only for about two and a
half months of the year admittedly in
the summer so get the tomatoes on the
vine keep them out of the fridge for the
love of God place the vine facing down
and also got the yellow ones here as
well how beautiful is that and then
we’ve got our little garlic lemon and
chili oil here so I’m just going to
first of all rub this all over the top
of the ricotta and we’ll take that and
that can go in there and then all the
rest of this lovely oil just put that in
and around don’t waste any and then I
just want you to carefully just chivvy
and touch them up and give them a little
grope and a little slap and tickle so
that’s really it start to finish that
should take no longer than two minutes
okay so that’s going to bake for about
50 minutes so those beautiful tomatoes
and the ricotta
I’ve had about 4550 minutes they’re just
on the turn color wise it’s just
catching on the bottom I’m going to put
in 320 grams of beautiful pasta will
boil that nice and hard I find that the
whole meal
pastas this is a spelt pasta as well you
know they’re normally need a little bit
more cooking but this is seven minutes
so pretty damn good actually come and
have a look at this that’s basically
what you get but come over here see
those little burnt bits don’t look at
those as being you know horrible and
burnt and disgusting that is proper
caramelization err like amazing flavor
and this whole dish is about that so
what I’m going to do is just take the
tomatoes often you can just shake them
off like that just pinch them off if
they’re being a little bit insolent but
see how lovely and sticky and gorgeous
day is so just take some of that spell
tea hot water and I’m just going to pour
it on the bottom of the tray that’s the
natural sugars in the tomatoes that’s
caramelization right there if I just
shake it you can see it’s just cleaning
the tray for us look how dark that’s
getting I’m not even scraping it just
shaky-shaky woowoo
so we get char its kind of reduced it
becomes even more crumbly sucks up that
flavor we’ve got a nice result there and
then I’m going to just take it across
here move it around it will suck up
excess liquid this trays sort of cooled
down now and if you can get that little
kind of toss in action it really helps
in that sort of story
look at that really gorgeous and I’m
just going to break that up I don’t want
to kind of completely dismantle it but
the nice thing is you can go into big
chunks or you can kind of break it up
really fine
and get messy
gorgeous
then have you’ve ever seen these they’re
not Italian so this is definitely not
classic they’re our far-far sprouts
so they go a lovely lovely little
pastiche
you
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