Nice one Food Tubers, Jamie Oliver here and
I am with Alex James!
He makes cheese, I make food so I invented
a Festival and we called it "Feastival" So,
we have a Feastival every August,
between August and September.
Alex: Last day of August, first day of September,
on my farm.
Jamie: We have a little rave up and it's brilliant,
and fantastic and it's like everything that
we love about food, eating well.
Like demonstrations with all the best chefs
and like amazing suppliers and he sorts out
all the music, great music.
Alex: This year, we've got Basement Jaxx,
Rizzlekicks, Mark Owen's coming, Leanne La
Havas is coming, Cuban Brothers your favourite
Jamie: Maybe some people out there don't know
that you love food and this is your cheese
yeah?
Alex: It is, well people used to throw cheese
at me when Blur were playing because they
knew that I loved it.
Some musicians got knickers, I got cheese.
Jamie: What I want to do is a nice recipes
called Pasta Fonduta, Pasta Fonduta.
It's basically like making the kind of fondue
sauce, but you can embrace green things and
right now asparagus is good, but it could
be spinach.
This pasta sauce is the easiest thing in
the world.
It does help if you have a carrier, The carrier
being, it could be double
cream or it could be mascarpone bits. if you
cut bits of your cheese and we're just going
to melt this slowly.
This is in a bowl over some boiling water,
the same boiling water we are going to cook
the pasta in you know, the nice thing is I'm
not doing it in a pan, it's not aggressive
it's really gently melting the cheese feel
free to put whatever cheese you fancy in bro.
if you have never had marjoram.
Buy some seeds brilliant weed, it comes back
every year.
It's really good with cheese, best friends
with cheese in the world and also, as per
all herbs just has a whole catalogue of wonderful
medicinal values that you just want to know
about.
and this is an unwaxed lemon.
Notice, that it's only the beautiful
fragrant yellow lemony partsAlex: They smell
amazing don't they.
So zingy.
Jamie: I don't want it to be a sherbet dip.
So i#m only using half.
I don't want to spoil the cheese.
But look, that's all I've used.
Half a lemon
Alex: Let me know if you want me to taste
that
Jamie: All we've got to do is melt all those
cheese down and then just like.
Take it to France.
And then this pan now goes onto full whack.
We've got fast boiling water.
We've got a generous amount of salt going
in the water.
No, you're not going to eat the salt but if
you do not season the water it's going to
be bland and you will never ever catch up.
We are going to go in with this taglialine,
of course you can use a spaghetti.
You can put the lid on for a second as soon
as that comes back to the boil we go in with
our asparagus.
I'm going to cut them at an angle mate, cutting
it on a bias they call it.
All pasta says different times because it
might be made with eggs or water and when
it's two minutes away from being cooked, that's
when we go in with the asparagus.
So this is getting towards, I don't want to
overcook it.
Alex: It's a really nice colour that pasta
Jamie: We can drain this right now in a colander.
But actually, one of the most valuable things
to any
pasta dish on the planet it's not a pasta,
it's not the source it's the starchy water
in which it was
cooked.
I'm just going to flip that, in there.
A little bit like cooking the perfect omelette,
you want to go a little bit too wet so you're
embracing all the things that you love and
we go back here, to starchy water again, and
we're going to feed it
because it's not perfect because it's sucked
up too much water.
Forget the flavour, we've got flavour yeah.
Texture, if the texture's all wrong, it's
rubbish.
So there we go, we're going to pour that onto
our plate here.
So with a lot of cooking, we are storytelling
here.
And a little bit of a reminder of the lemon
juice because it's going to perfume up over
the top.
What's quite nice is a little bit of black
pepper from a height.
Now black pepper, is that classic sort of
heat from carbonara.
It wouldn't be a pasta dish with out some
good cold pressed extra virgin olive oil.
Ladies and gents, that is.
Pasta Fonduta a la Alex James scenario
Alex: It smells and looks so inviting.
Jamie: Thanks for coming around man.
Alex: Ah mate, I can't wait to see you down
the farm
Jamie: Feastival's going to be wicked this
year
Alex: Oh the lemonyness is just divine!
Jamie: I've studied for years how to do it
like Nigella.
She's just so sexy, Anyway.
Thanks Alex, very much.
We're going to carry on eating like pigs.
We're just going to wear it basically we're
in cheese and pasta heaven.
See you at the Feastival!
Lots of love, don't forget comment, subscribe.
God bless!
