THE HERO Confit egg yolk
Lasagne sheets with celeriac sauce, green olive tapenade and egg yolk
RECIPES AND FOOD STYLING POLLYANNA COUPLAND PHOTOGRAPH KATE WHITAKER STYLING TONY HUTCHINSON
Go beyond Italian ingredients when making sauces – traditional ragù is transformed with Korean gochujang for a complex depth of heat and umami
★ COVER RECIPE
Cavolo nero and confit garlic linguine with panko pangrattato
Gochujang pork ragù
THE HERO Gochujang
Serves 4
Hands-on
time 30 min
BE A BETTER COOK
To confit is a French technique which sees food submerged in fat (in this case oil) and cooked low and slow until soft. Cooking garlic like this transforms it into something mellow and sweet – and leaves you with a delicious garlicky oil to boot.
KNOW-HOW
Japanese panko breadcrumbs are often regarded as the best you can buy. Due to the specific way they’re made (using a special flaky bread), they crisp up more than regular breadcrumbs. Thankfully, they’re now available in large supermarkets.
DON’T WASTE IT
The leftover garlic oil can be kept in the fridge for up to a week and is an absolute joy to cook with – or to drizzle over salads and pasta.
• 1 large garlic bulb, cloves peeled
• 100g olive oil, plus extra (optional)
• 400g dried linguine
• 200g cavolo nero leaves, any tough stalks removed
• Finely grated zest 1 lemon, plus juice to taste