Recipes from professional Chef Tallyrand:

VENISON PASTA PUTTANESCA

A rose by any other name . . . .
This week's recipe is my version of a classical pasta dish: 'puttanesca', but of course with a New Zealand twist / flavour to it. Pasta Puttanesca with Venison - sounds very romantic, doesn't it? However this classical Italian dish actually means 'Whore's pasta' ! Now there's something Jamie won't tell you on TV!

Legend has it is was either served to their customer's to get them in the mood or that it was a dish cooked up at the end of the night for the ladies of the night and made from all the left overs. Which ever is true . . . and I prefer to think the former . . . it is sure to set the passion aflame at your next dinner party.

"A little knowledge is a dangerous thing" they say and no more so than in pasta cooking, for pasta in the wrong hands can be a disaster. The most common mistakes when cooking pasta are:

1. Cooked with oil in the water
2. Under cooked
3. Overcooked
4. Refreshed under running water

For the best possible pasta and pasta dishes:

1. Never add oil to the cooking water, it is an old wives tale, it is not required and a waste of good oil
2. Use an oversized saucepan (the bigger the better) with water that is on a rapid boil
3. Only slightly salt the water; too much can possibly make the pasta tough
4. Add/cook the pasta in small batches (5 portions maximum). The water should come back to a rapid boil within two minutes
5. Stir the pasta until the water comes back to the boil; this coupled with the previous steps will prevent the pasta from sticking together and negate the need for oil
6. Allow to gently boil until the pasta is cooked, to test if pasta is cooked:
         •   remove a piece from the water
         •   gently squeeze
         •   when the pasta is cooked it will break easily
         •   this should be done after approx. 4 minutes and every minute thereafter
7. Once cooked, remove from the water and allow to drain in a colander or similar: DO NOT run any water over it! This bad habit washes away the essential starch that is clinging to the cooked pasta; it is this starch that will allow the sauce to cling to it and prevent it from running all over the service plate
8. As pasta only takes a matter of minutes to cook there is no reason to cook ahead of time (unless cooking in bulk…say for 30 people plus)
9. This cooked and drained pasta should then be placed into a warm bowl, the sauce added and tossed through or place the pasta straight into the sauce if the pan is large enough to allow tossing
10. If more pasta is required immediately, remove the pasta with tongs or place the colander over another saucepan so as to retain the water. The water should re-boil in a minute or two.

Ingredients for Venison Pasta Puttanesca

venison tenderloin	150	gm
olive oil - extra virgin	200	ml
garlic cloves	4	pc
olives - kalamata	10	pc
capers	50	gm
sun dried tomatoes	4	pc
fresh red chilli	1	pc
tinned Italian tomatoes	400	gm
anchovy fillets	6	pc
basil leaves	1	cup
spaghetti	1	pkt
Maldon sea salt		sq

How to make Venison Pasta Puttanesca

1. Season the venison with salt and freshly milled pepper
2. Gently warm half the olive oil in a sauté pan and seal the venison, remove and set aside
3. Add the sliced garlic cloves and allow to sweat to release the aroma (do not allow to brown)
4. Add the pitted olives, capers, sun dried tomatoes and chilli (cut into julienne) and toss to warm through
5. Add the roughly chopped tomatoes with the juice and allow to simmer to reduce to a sauce consistency
6. Gently stir through the rinsed anchovy fillets
7. Place the cooked, drained spaghetti (see overleaf) into a warm bowl, pour over the sauce and gently toss together
8. Slice the venison and toss through
9. Rip the basil leaves and toss through just prior to serving (to avoid the basil discolouring)

Enjoy and bon appetit . . . . .

Published 09 December 2002