Recipes from Marco Pierre White
Spaghetti Sorrentina
A wonderfully quick and easy meal, cooked in 10 minutes. Dissolve a Knorr Vegetable Stock Pot in boiling water and use this tasty stock to cook the spaghetti in until al dente. Meanwhile, fry together cherry tomatoes, fresh basil and tomato sauce. Toss the cooked spaghetti with the tomato mixture and chopped mozzarella. Add a grating of Parmesan cheese, sprinkle basil for garnish and there you have it!
Ingredients
1 Knorr Vegetable Stock Pot
1½tbsp olive oil
400g spaghetti
300g cherry tomatoes, halved
A handful of fresh basil leaves, plus extra for garnish
2–3 ladlefuls of Marco's tomato sauce or ready-made tomato sauce
2 x 125g low-fat mozzarella cheeses, chopped into chunks
Black pepper
A grating of Parmesan cheese
Garnish
A few basil leaves
Method
1. Bring a large pot of water to the boil. Add in about ½ tbsp olive oil and the Knorr Vegetable Stock Pot, which will season the water. Stir until the Knorr Vegetable Stock Pot has dissolved and return to the boil.
2. Once boiling, add in the spaghetti and cook until al dente, according to packet cooking times.
3. Meanwhile, heat the remaining olive oil in a large frying pan.
4. Add in the cherry tomatoes and fry for 1–2 minutes. Tear the basil leaves and add to the pan. Add the tomato sauce to the frying pan.
5. Drain the cooked spaghetti (reserving the flavoured pasta cooking water for use in soups or stews).
6. Add the cooked spaghetti to the tomato mixture in the frying pan.
7. Sprinkle in the mozzarella chunks and toss together well, add a touch of black pepper, grate over Parmesan cheese and garnish with basil.
Saffron Risotto with Seabass Fillets
Ingredients
2 pinches saffron strands
60g butter
2tbsps olive oil
1 onion, finely chopped
400g risotto rice
125ml dry white wine
4–5 fillets sea bass
A small pinch of salt (optional)
50g grated Parmesan
Method
1. First make the stock. Bring a large saucepan containing 1,600ml water to a simmer. Add in the Knorr Fish Stock Pots and whisk until dissolved. Add in two pinches of the saffron to the fish stock.
2. In a casserole dish, heat together 30g butter and olive oil. Add in the onion and fry gently for 2–3 minutes, stirring often, until softened. Add in the remaining pinch of saffron and mix in.
3. Add in the rice and mix in thoroughly, coating the rice with the saffron mixture.
4. Add in the white wine and cook, stirring, for 4–5 minutes, until most of the white wine has evaporated.
5. Add in 3–4 ladles of the simmering fish stock to the rice and cook over medium heat, stirring often, until the stock has mostly been absorbed.
6. Repeat the process, until all the stock has been used and the rice is cooked through.
7. Meanwhile, set a large, heavy based frying pan to heat up. Add in 1tbsp olive oil and heat through.
8. After around 15 minutes, when the risotto is practically cooked through, add the sea bass fillets skin side down to the frying pan. Season the fish fillets with a small pinch of salt, if using, and fry without moving for 1–2 minutes, then turn over to cook on the other side for 1–2 minutes.
9. While the fish is frying, sprinkle in the Parmesan cheese and add in the remaining 30g butter, cut into cubes, to the risotto rice. Stir the risotto thoroughly to incorporate the Parmesan and butter into the rice.
10. Spoon the risotto into a large serving dish, top with the fried sea bass fillets, placing them skin side up, garnish with parsley and serve at once.