Pasta Management

PASTA MANAGEMENT

Store pasta airtight til needed and in a dry cabin. Pasta is made from duram and has a high gluten factor, an allergy issue for coeliacs.

Pasta is at the core of Mediterranean cooking and is an onboard staple.

Simmer til soft and eat on its own or flavour by stirring in just about anything, hummus, coleslaw, mashed sardines, grated cheese, yoghurt, butter, mayo

The recipe below shows how to make a hugely adaptable on-board meal.

Swap the peas for smoked lardons which would be cooked before the onion until crisp and golden.

I choose to use kale in season. mid-winter Kale is very high in fibre and flavonoids.

When on board I make this dish as often as once a week while kale is available.

200g curly kale (7oz)
Olive oil (I use rice-bran!)
Salt flakes to season
100g pasta (3½oz)
2 eggs
50-100g grated hard cheese
1 generous onion, finely chopped
3 garlic cloves, chopped or whole
100g peas frozen or fresh in season
Chili flakes? lemon zest?

PASTA:- Cook al dente. Drain. Reserve the water. You'll need it later! Toss the drained pasta in oil to prevent it sticking to itself. Leave it to one side.

CRISPY KALE:- (Air fryer ashore 180°C 4 to 6min.) Tear the greenery off the stalks and reserve the stalks:. they are a very valuable source of fibre. Chop the greenery as small as is feasible transfer to a large bowl and stir in salt and 2 tbsp of ricebran 'til the kale is well oiled. Spread the kale in the air fryer tray and crisp. Visually the kale will noticably reduce its bulk. Set aside to cool. The kale may be transferred to the boat in a 'tupperware' box.

CARBONERA:-
Fork together egg, Parmesan, salt and pepper. Fold in some of the reserved pasta water. Mix and leave to one side.

Warm oil in a fry-pan. If using lardons fry them now til brown. Cook the onion til transparent. Add the garlic. Stir in the peas and some of the reserved pasta water to cook the peas. Stir the pasta into the mix on a lower heat and pour in the carbonara and stir constantly for as long as it takes. Add some more pasta water before you mix in the crispy kale.

Serve hot with flaked parmesan and black pepper. In Summer it can be served cold.

Flavour boost: If you like a bit of heat season the kale with lemon zest.