Tagliatelle with roasted tomato and anchovy recipe by Teddy Hall paired with Teddy Hall Hercules van Loon Cabernet Sauvignon Reserve wine.
Ingredients
olive oil for greasing and drizzling
10-12 red Rosa tomatoes
10-12 yellow Rosa tomatoes
salt and freshly ground black pepper
a small handful of basil leaves, finely chopped
400 g flour (mixture of semolina and white read flour), plus extra for kneading
3 eggs
1 small tin of anchovies to taste
a small handful of micro-leaves for garnishing
Recipe
Serves 6
Preheat the oven to 140°C. Lightly grease a baking tray with olive oil. ('I use an olive oil spray.') Halve the tomatoes (through the width) and pack tightly to fill the tray.
Season with salt and freshly ground black pepper, sprinkle with chopped basil, and drizzle with olive oil. Place in the oven and roast until softened and partly dehydrated (check regularly as the size of the tomatoes will determine the time required, but approximately 30 minutes).
Meanwhile, place the flour and eggs in a food processor or small electric blender and mix thoroughly. ('I use egg whites for fining when I make my red wine, so keep the yolks to make pasta, but you can use the whole egg.').
Place the sticky dough on a well-floured surface and knead gently, adjusting with flour or water (if necessary) until you achieve a malleable, soft dough.
Fold over into an envelope and feed through a pasta machine, repeating the process until you have a long, flat strip of pasta. Then feed into the machine to cut into tagliatelle strips. ('Hang over a kitchen cupboard door or clothes rack to dry while you make up all the pasta.')
Once all the pasta is done, place in boiling water for just a few minutes until al dente (homemade pasta cooks more quickly than shop-bought). While the pasta is cooking, chop the anchovies into small bits.
Plate each dish with a serving of pasta, a combination of red and yellow roasted tomatoes, a sprinkling of anchovy, and a few micro-leaves to garnish.
Wine Pairing
Teddy Hall Hercules van Loon Cabernet Sauvignon Reserve
Teddy’s Sublime Chenin Blanc Food Matches
Dry Chenin: fresh fish
Off-dry Chenin: salad with Parmigiano and fresh fruit
Late Harvest Chenin: foie gras
Noble Late Harvest chenin: Roquefort cheese
'Chenin blanc goes with anything, except rump steak!'