OUR RECIPES

To make your own Orecchiette (to save time, you can buy pre-made orecchiette at the supermarket)

1. Place flour onto a bench. Create a well.
2. Gradually pour warm water in and combine. Knead for about 10 minutes or until smooth and firm.
3. Divide into 4 smaller doughs. Roll into logs and cut into 1cm nuggets.
4. Drag a blunt knife towards you over the dough nugget until it curls over the knife.
5. Turn it inside out with your thumb.
6. Repeat until all the dough is used up.

Lemon-Dill Beurre Blanc

1. In a saucepan, heat the 15g of butter and add shallots & sweat.
2. Add the white-wine vinegar & dry white wine. Cook until reduced.
3. Add cream & salt. Bring it to a boil.
4. Slowly add the diced butter and whisk constantly until emulsified.
5. Whisk in chopped dill, lemon zest and juice to finish.

Putting it together

1. Cook orecchiette in salted boiling water for 3-4 minutes or until the pasta is floating. (For store brought option, follow cooking directions on pack).
2. Remove orecchiette from the pot and add to the saucepan of Beurre Blanc sauce.
3. Put the smoked salmon and the peas into the saucepan and stir to warm the peas.
4. Add some pasta water if needed.
5. Plate and garnish with micro greens, lemon zest, lemon juice and freshly cracked black pepper.

You can also watch how we put it all together. Click here to watch.