Casarecce, Young Buck

Casarecce, Young Buck Sauce, Roasted Cauliflower, Sage Pangrattato, & Brown Butter

Serving size: 4 people

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Ingredients

Young Buck Sauce

• 2 tbsp - Unsalted butter

• 1 Banana shallot - 1 peeled and finely chopped, or use ½ small onion

• 1 Clove minced garlic

• 1 bay leaf

• Dry White Wine - 50ml

• 150 ml double cream

• 125 g Blue Cheese- crumbled or roughly chopped

• 1 tbsp Worcestershire sauce

• ¼ tsp black pepper

• 1 tbsp Lemon Juice

Pangrattato

• 1 tbsp olive oil

• 1 garlic clove, finely chopped

• 1 small sprig of rosemary, finely chopped

• 1 small sprig of sage, finely chopped

• 30g panko breadcrumbs

• 10g parmesan

• Salt and Pepper

Method

Young Buck Sauce

1. Melt the butter over a medium and once melted add the shallots and soften for 3-4mins without colour

2. Add the Garlic and Bay Leaf and cook for a further 1-2mins

3. Deglaze the pan with the wine

4. Once evaporated at the double cream and blue cheese

5. Allow to reduce, and the cheese to melt

6. Add the Worcestershire Sauce, and season with Pepper and further Salt if it needs it

7. Finish with Lemon Juice

Pangrattato

1. Add 1 tbsp of olive oil to a frying pan on a medium heat, when the oil is hot add the chopped garlic, sage and rosemary and fry for 1-2 minutes.

2. Add the panko breadcrumbs and parmesan and fry until golden brown and crispy.

3. Season with salt and pepper.

4. Keep stirring the breadcrumbs so they don't burn.