Nigella, not just eye candy

[Gob]

I came across this recipe in Anna Del Conte's memoirs, Risotto with Nettles. Now, there are so many recipes I could borrow from her, and many I have, but this is the one I have to show you here. She introduces it as hardly a recipe, but I wanted to include it because I haven't as yet found a child who doesn't like it.

I know the combination of pasta and Marmite sounds odd to the point of unfeasibility, but wait a moment, there is a traditional day-after-the-roast pasta dish, in which spaghetti is tossed in stock, and I have eaten shortcut versions of this in Italy (recreated guiltlessly in my own kitchen) which use a crumbled stock cube, along with some butter, olive oil, chopped rosemary and a little of the pasta cooking water to make a flavoursome sauce for spaghetti.

If you think about it, Marmite offers saltiness and savouriness the way a stock cube might. I'm glad this recipe is here, and I thank Anna for it.

375 grams spaghetti
50 grams unsalted butter
1 teaspoon marmite (or more to taste)
freshly grated parmesan cheese (to serve)
More recipe inspiration

method;

Cook the spaghetti in plenty of boiling salted water, according to the packet instructions.
When the pasta is almost cooked, melt the butter in a small saucepan and add the Marmite and 1 tablespoon of the pasta water, mixing thoroughly to dissolve. Reserve ½ cup of pasta water; then drain the pasta and pour the Marmite/Vegemite mixture over the drained spaghetti, adding a little reserved pasta water to amalgamate if required. Serve with plenty of grated Parmesan cheese.
For vegetarians replace the Parmesan cheese with a vegetarian alternative.

[rubato]

Dilute a tiny bit of Marmite in a trencher of pasta, butter, and parmesan cheese and it really cuts the taste of shyte!

Thanks for the tip! Next time I'm asked to eat shyte it'll come in handy.


yrs,
rubato

[Beer Sponge]

Eat shyte Rubato!

[Gob]

My sentiments exactly.

[Lord Jim]

I came across this recipe in Anna Del Conte's memoirs, Risotto with Nettles. Now, there are so many recipes I could borrow from her, and many I have, but this is the one I have to show you here. She introduces it as hardly a recipe, but I wanted to include it because I haven't as yet found a child who doesn't like it.

I know the combination of pasta and Marmite sounds odd to the point of unfeasibility, but wait a moment, there is a traditional day-after-the-roast pasta dish, in which spaghetti is tossed in stock, and I have eaten shortcut versions of this in Italy (recreated guiltlessly in my own kitchen) which use a crumbled stock cube, along with some butter, olive oil, chopped rosemary and a little of the pasta cooking water to make a flavoursome sauce for spaghetti.

If you think about it, Marmite offers saltiness and savouriness the way a stock cube might. I'm glad this recipe is here, and I thank Anna for it.

375 grams spaghetti
50 grams unsalted butter
1 teaspoon marmite (or more to taste)
freshly grated parmesan cheese (to serve)
More recipe inspiration

method;

Cook the spaghetti in plenty of boiling salted water, according to the packet instructions.
When the pasta is almost cooked, melt the butter in a small saucepan and add the Marmite and 1 tablespoon of the pasta water, mixing thoroughly to dissolve. Reserve ½ cup of pasta water; then drain the pasta and pour the Marmite/Vegemite mixture over the drained spaghetti, adding a little reserved pasta water to amalgamate if required. Serve with plenty of grated Parmesan cheese.
For vegetarians replace the Parmesan cheese with a vegetarian alternative.

Fixed.

[MajGenl.Meade]

I know the combination of pasta and Marmite sounds odd to the point of uneatability

You slipped up - FTFY LJ

[wesw]

inedibility

[Lord Jim]

insanity

[rubato]

You know, there are a lot of other things you can do with stuff that is mildly poisonous or nasty tasting like Marmite. You don't have to ruin a plate of pasta to get rid of it.


1.
Cold: Cooling and freezing things reduces your ability to sense taste so try freezing it in little cubes you can swallow whole.

2.
Capsules: You can package the Marmite into gelatin capsules which you can swallow whole thus avoiding the sense of taste altogether.

3.
Disguising the flavor in something else: Trying mixing it with anchovy paste or ground-up palm beetle larvae!

4.
Dogs: They really will eat anything and they're pretty forgiving about mistakes on your part. Just smear the Marmite onto dog biscuits or cat poop.


And if you're still having a Marmite problem just call us back and we'll think of something else.


yrs,
rubato

"Just being helpful, it's what I do."

[Gob]

I think he's attempting to commit humour again. Fail.

[Long Run]

Maybe we are all green eggs and ham syndrome over here, but I'd take the recipe without the Down Under flavo(u)r and be happy with it. Is it true that the only good use of the stuff has been in Marmoleum?

[rubato]

Or you can serve it as a UKIP smoothie! 1lb crisco, 1 lb processed sugar, and 1 lb Marmite put through a blender adding water to liquify and cooled, a tasty British treat!



yrs,
rubato

[Gob]

A "UKIP" smoothie? Oh god. Though he does try....

[MajGenl.Meade]

It's hard to read criticism from someone who thinks Nigella is eye candy. Must be the elf ears - they like 'em down't 'Antipodian way.

[Gob]

I would, and before you say anything, yes I know...