GREEN PASTA SAUCE JAMIE OLIVER RECIPES

Name: Salsa verde
Total time: 5 min
Yield: 8
Cuisine: https://schema.org/LowLactoseDiet
Ingredients: 1½-2 cloves garlic; 2 big handfuls of fresh flat-leaf parsley; 1 bunch of fresh basil; 1 handful of fresh mint; 1 small handful of capers; 1 small handful of gherkins, in sweet vinegar; 6 quality anchovy fillets; 1 tablespoon Dijon mustard; 3 tablespoons red wine vinegar; 8 tablespoons really good extra virgin olive oil

SALSA VERDE RECIPE | JAMIE OLIVER SALSA & SAUCE RECIPES

Salsa verde recipe | Jamie Oliver salsa & sauce recipes image

To make a really authentic, full-of-flavour salsa verde, chop up all those lovely herbs by hand

Total Time 5 minutes

Yield 8

Number Of Ingredients 10

Ingredients

1½-2 cloves garlic
2 big handfuls of fresh flat-leaf parsley
1 bunch of fresh basil
1 handful of fresh mint
1 small handful of capers
1 small handful of gherkins, in sweet vinegar
6 quality anchovy fillets
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
8 tablespoons really good extra virgin olive oil

Steps:

1. Peel the garlic and pick the herb leaves, then finely chop on a large board with the capers, gherkins and anchovies.
2. Place in a bowl, add the mustard and vinegar, then slowly stir in the oil until you achieve the right consistency.
3. Balance the flavours with black pepper, a bit of sea salt and maybe a little more vinegar.

Nutrition Facts : Calories 119 calories, FatContent 12.4 g fat, SaturatedFatContent 1.8 g saturated fat, ProteinContent 1.1 g protein, CarbohydrateContent 0 g carbohydrate, SugarContent 0.2 g sugar, SodiumContent 0.56 g salt, FiberContent 0.3 g fibre

SQUASH & SPINACH PASTA ROTOLO | JAMIE OLIVER RECIPES

Squash & spinach pasta rotolo | Jamie Oliver recipes image

Rotolo is definitely one of the more unusual pasta dishes that you'll see – many people have never eaten it before. The way I've prepared mine means it kind of feels like eating a lasagne or a cannelloni, but it looks really pretty and you get the gnarly crispy bits of pasta on the top, complemented by the softer pasta hiding underneath the sauce.

Total Time 2 hours 20 minutes

Yield 4 to 6

Number Of Ingredients 12

Ingredients

1 butternut squash (roughly 1.2kg)
1 red onion
olive oil
1 teaspoon dried thyme
500 g frozen spinach
1 whole nutmeg for grating
4 cloves of garlic
1 x 700 ml jar of passata
6 large fresh pasta sheets (roughly 15cm x 20cm each)
50 g feta cheese
20 g Parmesan cheese
a few sprigs of fresh sage optional

Steps:

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Cook the squash whole on a roasting tray for around 1 hour 30 minutes, then remove from the oven.
3. Meanwhile, peel and roughly chop the onion, put it into a medium pan on a medium-low heat with a lug of oil, the thyme and a pinch of salt and pepper, and cook for 10 minutes, stirring occasionally.
4. Stir in the frozen spinach, cover with a lid and allow to slowly cook for another 15 minutes, or until the liquid has evaporated, then remove from the heat.
5. Cut the squash in half, discard the seeds and skin, then mash up with a fork. Keeping them separate, season both the squash and spinach to perfection with sea salt, black pepper and a grating of nutmeg.
6. Peel and finely slice the garlic, then put it into a shallow 28cm casserole pan on a medium heat with a splash of oil and fry for a couple of minutes, or until lightly golden.
7. Pour in the passata, then add a splash of water to the empty jar, swirl it around and pour it into the pan. Bring to the boil, simmer for just 3 minutes, then season to perfection.
8. On a lean work surface, lay out the pasta sheets facing lengthways away from you.
9. Working quickly so your pasta doesn't dry out, brush them with water, then evenly divide and spread the squash over the sheets. Sprinkle over the cooked spinach and crumble over the feta.
10. Roll up the sheets and cut each one into 4 chunks, then place side by side in the tomato sauce. Finely grate over the Parmesan, then pick the sage leaves (if using), toss in a little oil and scatter over the top.
11. Bake for 35 to 40 minutes at the bottom of the oven until golden and crisp. Delicious served with a fresh green salad.

Nutrition Facts : Calories 401 calories, FatContent 10.2 g fat, SaturatedFatContent 4.5 g saturated fat, ProteinContent 17.7 g protein, CarbohydrateContent 60.2 g carbohydrate, SugarContent 25.7 g sugar, SodiumContent 1.5 g salt, FiberContent 9 g fibre

More about "green pasta sauce jamie oliver recipes"

HOMEMADE LASAGNE RECIPE | JAMIE OLIVER PASTA RECIPES

Invest time in the ragù for this lovely lasagne and freeze the extra portions for a rainy day.
From jamieoliver.com
Total Time 4 hours
Cuisine italian
Calories 420 calories per serving

1. Strip and finely chop the rosemary leaves and finely chop the bacon.
2. Heat 1 tablespoon of oil in a large casserole pan on a high heat. Once hot, add the rosemary and bacon and fry for 2 minutes, or until the bacon starts to crisp up, stirring regularly.
3. Add all the minced meat, using a wooden spoon to break it up as you go. Reduce the heat to medium and cook for at least 10 minutes, or until all the liquid has evaporated, stirring occasionally.
4. Place the coarse grater attachment in your food processor (or you could use a box grater instead) and grate the Cheddar, then tip into a bowl.
5. Replace the grater with the regular blade. Trim and halve the carrots, then add to the processor and blitz to roughly the same size as the mince. Peel and halve the onions, add them to the carrot and blitz again.
6. Tip into the pan with the mince while you get on with blitzing and adding the celery. Cook for 15 to 20 minutes, or until the vegetables start to soften, stirring regularly.
7. Next, add the tomato purée and plum tomatoes, breaking them up with a spoon. Fill each of the tins with water and tip into the pan. Give everything a good stir and reduce the heat to low. Leave to simmer around 2 hours, or until thickened and reduced, stirring occasionally.
8. While that ticks away, make your white sauce. Trim, wash and finely slice the leeks, then add to a pan along with 2 tablespoons of oil and the bay leaves. Stir well and season with a tiny pinch of sea salt and black pepper.
9. Reduce the heat to low and cook for 30 minutes, or until sweet and softened, adding splashes of water, if needed.
10. Add the flour and stir well to coat, then gradually add the milk, stirring continuously. Turn the heat up to medium, bring to the boil, then reduce to low and cook for 5 to 10 minutes, or until thickened, stirring regularly.
11. Carefully transfer the sauce to the food processor and blitz until smooth and silky. Add half the grated cheese and finely grate over half the nutmeg and mix well. Season to taste.
12. Once the ragù is ready, preheat the oven to 190ºC/375ºF/gas 5.
13. Season the ragù to taste, then transfer half into freezer bags, portioning up as appropriate for your family. Allow to cool to room temperature, then pop in the freezer for another day. It’s a good idea to freeze them flat so that you can reheat them quickly and easily. It’s also a good idea to label and date them to avoid a game of freezer roulette in a few weeks' time!
14. To build your lasagne, spoon a quarter of the ragù into a large deep ovenproof dish (roughly 25cm by 30cm) and spread it out evenly.
15. Spoon over a quarter of the white sauce, then snap over some lasagne sheets, making sure they completely cover the sauce in one layer. Repeat this 3 times, finishing with a layer of white sauce.
16. Sprinkle over the remaining cheese and bake the lasagne in the oven for 45 minutes or until golden and bubbling.
17. Remove the lasagne from the oven and leave to sit for 5 to 10 minutes before serving. Delicious served with a fresh green salad.

See details

PORK & APPLE SAUCE | PORK RECIPES | JAMIE OLIVER RECIPES

From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 579 calories per serving

1. Quarter the apples and remove the cores, peel and finely chop the ginger and place both in a pan with 300ml of boiling water. Boil hard for 10 minutes, stirring occasionally.
2. Tip the contents of the pan into a blender and blitz until smooth. Rinse the pan, return to the heat and cook the rice according to the packet instructions.
3. Steam the carrots in a colander above the rice for 20 minutes with a lid on, then remove them to a plate. Add the broccoli to the colander to steam for the last 5 minutes, then put aside and drain the rice.
4. Meanwhile, season the pork all over with a pinch of sea salt and black pepper, finely grate over a quarter of the nutmeg, then pick over the sage leaves and really press them into both sides of the pork.
5. Put 1 tablespoon of oil into a large frying pan on a medium heat, then add the pork and steamed carrots. Cook the pork for 4 minutes on each side (depending on its thickness – use your instincts), or until golden and cooked through.
6. Remove the pork to a board to rest for a few minutes. Reduce the heat to low, squeeze the orange juice over the carrots, shake the pan to coat them and pick up the sticky bits from the bottom, then leave until it becomes a natural syrupy glaze.
7. Slice the pork and serve with the rice, broccoli and carrots. Swirl the yoghurt through half the apple sauce (keep the rest for another day) and serve on the side. Drizzle with any pan and resting juices, and tuck in.

See details

SALSA VERDE RECIPE | JAMIE OLIVER SALSA & SAUCE RECIPES

To make a really authentic, full-of-flavour salsa verde, chop up all those lovely herbs by hand
From jamieoliver.com
Total Time 5 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 119 calories per serving

1. Peel the garlic and pick the herb leaves, then finely chop on a large board with the capers, gherkins and anchovies.
2. Place in a bowl, add the mustard and vinegar, then slowly stir in the oil until you achieve the right consistency.
3. Balance the flavours with black pepper, a bit of sea salt and maybe a little more vinegar.

See details

SQUASH & SPINACH PASTA ROTOLO | JAMIE OLIVER RECIPES

Rotolo is definitely one of the more unusual pasta dishes that you'll see – many people have never eaten it before. The way I've prepared mine means it kind of feels like eating a lasagne or a cannelloni, but it looks really pretty and you get the gnarly crispy bits of pasta on the top, complemented by the softer pasta hiding underneath the sauce.
From jamieoliver.com
Total Time 2 hours 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 401 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Cook the squash whole on a roasting tray for around 1 hour 30 minutes, then remove from the oven.
3. Meanwhile, peel and roughly chop the onion, put it into a medium pan on a medium-low heat with a lug of oil, the thyme and a pinch of salt and pepper, and cook for 10 minutes, stirring occasionally.
4. Stir in the frozen spinach, cover with a lid and allow to slowly cook for another 15 minutes, or until the liquid has evaporated, then remove from the heat.
5. Cut the squash in half, discard the seeds and skin, then mash up with a fork. Keeping them separate, season both the squash and spinach to perfection with sea salt, black pepper and a grating of nutmeg.
6. Peel and finely slice the garlic, then put it into a shallow 28cm casserole pan on a medium heat with a splash of oil and fry for a couple of minutes, or until lightly golden.
7. Pour in the passata, then add a splash of water to the empty jar, swirl it around and pour it into the pan. Bring to the boil, simmer for just 3 minutes, then season to perfection.
8. On a lean work surface, lay out the pasta sheets facing lengthways away from you.
9. Working quickly so your pasta doesn't dry out, brush them with water, then evenly divide and spread the squash over the sheets. Sprinkle over the cooked spinach and crumble over the feta.
10. Roll up the sheets and cut each one into 4 chunks, then place side by side in the tomato sauce. Finely grate over the Parmesan, then pick the sage leaves (if using), toss in a little oil and scatter over the top.
11. Bake for 35 to 40 minutes at the bottom of the oven until golden and crisp. Delicious served with a fresh green salad.

See details