Carrots and kale; the key ingredients for a winter wedding
01 Feb 2018
How to incorporate two seasonal vegetables into your winter wedding menu
What do carrots and kale have in common? Not only are they in season during the month of
February, but they can both be incorporated in to your wedding reception menu.
Italian wedding planner, Roberta Sabbatani, advises that the sweet taste of the carrots match perfectly with the bitterness of the kale as long as other ingredients are added, like tomatoes, parmesan cheese and herbs to mitigate the two sharp flavours.
Here, Roberta shares some of her own recipes to consider for your in-season winter wedding menu.
Appetisers: Filled Parmesan Cones
You will need:
- 200g of grated parmesan cheese
- 200g of ricotta cheese
- 2 avocados
- 5 cherry tomatoes
- salt, pepper and nutmeg to taste
- finely chopped herbs
- Heat up a non-sticky pan.
- Use a food ring of 7cm diameter, pour the grated parmesan inside and level it up.
- As soon as it is golden, take away the food ring and flip the parmesan ‘pancake’
- Turn off the heat and shape the parmesan ‘pancake’ into a cone (you might want to use a cone mould).
- Mash the tomatoes and avocado together and mix it with the ricotta cheese; add the herbs, salt, pepper and nutmeg.
- Fill in the Parmesan Cones with the mixture.
Main course: Coloured Pasta
You will need:
- 400g of plain white flour
- 50g of carrots mash
- 20g of kale and basil mash
- 50g of tomato paste
- 4 eggs
- food colouring
- flower shaped cake cutters
- olive oil, butter, parmesan cheese and salt to taste
- Use four different bowls and in each pour100g of flour, a few pinches of salt, the carrot mash, few drops of orange food colouring and one egg.
- Beat the mixture and knead to form a dough.
- Repeat the same procedure for all the other ingredients so you have four doughs in four different colours (one yellow, one green, one red and one orange).
- Let the each dough rest for about 30 minutes wrapped in cling film; then use a pasta machine to make as many pasta sheets as possible.
- Cut the pasta sheets into different flower shapes using the cake cutter.
- Boil four litres of water. When the water boils, add 60g of rocky salt.
- Drain the pasta after three minutes, retaining the water.
- In the meantime, prepare in a bowl a mixture with some butter, olive oil, parmesan cheese and gradually add the boiling water from the pasta until you achieve a creamy sauce. Pour the pasta into this mixture and serve.
Image: Chuttersnap via Unsplash
The four golden rules to cook pasta like a pro:
- Use one litre of water and 15g of salt for every 100g of pasta.
- Salt needs to be added only after the water boils, otherwise it will evaporate and leave the pasta with a bland flavour.
- Pasta must be drained two minutes before the cooking time, otherwise it will be overcooked and above all unhealthy (it’s a complex carbohydrate and the molecules need to be broken down with proper mastication).
- Always add a few spoons of the pasta's boiled water to any sauce for extra creaminess.
Dessert: Sugar Flowered Wedding Cake
You will need:
- 3 discs of ready made sponge cake
- 200g of ready made custard
- A mix of sugar paste coloured flowers
- Orange juice
- Sugar paste to cover the cake
- Brush the sponge discs with some orange juice.
- Lay the discs one on top of the other and fill the spaces in between with the ready made custard and the strawberries.
- Cover the cake completely with the sugar paste.
- Decorate with sugar paste flowers