Toasted pine nut and lemon-butter pasta

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Parmesan creme catalan with caper, anchovy and apricot salsa, croutons and salad leaves

10 minutes

Parmesan creme catalan with caper, anchovy and apricot salsa, croutons and salad leaves

By Luke Dale-Roberts

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus chilling time

Cooking Time 10 minutes

Ingredients

Fresh wild rocket, to garnish
Thin, toasted French loaf croutons, for serving

For the Parmesan crème Catalan:

½ leaf gelatine
1 free-range egg
2 free-range egg yolks
50 g Parmesan, grated
1 cup cream
Sea salt, to taste

Parmesan, finely grated

30 g cornflour

For the caper, anchovy and apricot salsa, mix:

15 capers, finely chopped
4 anchovies, finely chopped
20 g pine nuts, finely chopped
40 g dried apricots, finely chopped
2 T finely chopped flat-leaf parsley

Method

To make the Parmesan crème Catalan, soften the gelatine by soaking it in water, then beat the eggs, egg yolks and cheese using a stick blender until smooth. Add the cream to the egg mixture and transfer to a saucepan. Heat gently, stirring continuously, until the mixture starts to thicken – it will curdle slightly. Add the softened gelatine, remove from the heat, then blend until smooth. Chill.

To make the Parmesan crumbs, rub together the Parmesan and cornflour, then toast in a non-stick frying pan, turning frequently, until golden. Remove from the heat and cool.

To serve, spoon a generous dollop of Parmesan crème Catalan into a bowl or glass. Top with a spoon of caper, anchovy and apricot salsa, garnish with wild rocket, croutons and Parmesan crumbs.

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Parmesan creme catalan with caper, anchovy and apricot salsa, croutons and salad leaves

Parmesan creme catalan with caper, anchovy and apricot salsa, croutons and salad leaves

Ingredients

Method