MAFALDA CORTA PASTA WITH MONKFISH, LEMON, GARLIC, CHILLI AND CORIANDER
Any pasta with garlic, oil and chilli is definitely arousing and should not be turned away. There is something mysterious and more delicious and satisfying about it. When paired nicely with little, heavenly drops of lemon it unfolds the dish into both sweet and savoury, encompassing freshness of new world flavours.
Azada’s Lemon Pearls add refinement and mature citrus to harmonise the ingredients to become sweetly fragrant with flecks of heat which has a pleasing affinity.
1 tablespoon Azada Olive Oil and Lemon Pearls
4 (200 grams) monkfish cheeks
100 grams tenderstem broccoli
5 large vine tomatoes
2 large shallots, very finely diced
6 large cloves of garlic, bruised
1 long red chilli, very finely diced, minced or paste
The zest and juice of 1 lime
Large handful fresh coriander leaves, finely chopped
Olive oil for cooking
Sea salt flakes & freshly ground black pepper
200 grams mafalda corta pasta
TIP: Before cooking the monkfish cheeks, remember to remove the thin, outer membrane to have soft, delicate meat when cooked.
Pre-heat the oven to 240˚C/ 475˚F/ Gas mark 9.
Place the tomatoes onto a baking tray lined with parchment, season with salt and black pepper and roast in oven for about 1 hour.
Meanwhile, heat a generous amount of olive oil in a large, non-stick frying pan over medium heat, add the garlic and shallots and gently fry for 4-5 minutes to allow the garlic to infuse and flavour the olive oil. Add the monkfish, red chilli, the zest and juice of the lime, a generous seasoning of salt and pepper and cook for 4-5 minutes.
Once the tomatoes are roasted add the tomatoes to a blender and blitz until smooth, add the tomato sauce to the frying pan and simmer for a further 10 minutes.
While the sauce is simmering away cook the pasta in a large pot of boiling salted water as per the packet instructions.
Add the cooked pasta to the frying pan, along with the coriander, tossing everything together well. Cook in the pan for a further minute then turn out onto 2 pasta bowls and finish with a Azada’s Olive Oil and Lemon Pearls.
*Azada’s Olive Oil and Lemon Pearls work in harmony with the “soft” textures of the dish, which maximises the enjoyment of subtle hints of lemony flavour with each mouthful.