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Artichoke, Caper, Basil Pesto and Olive Linguini with Sabayon

Artichoke, Caper, Basil Pesto and Olive Linguini with Sabayon
If you can’t get to the Snooty Fox at the Fern Hill Hotel, bring the restaurant to you with this Artichoke, Caper, Basil Pesto and Olive Linguini with Sabayon.

Our writer Andrea Abbott who interviewed executive chef Alex Poltera was dreaming about this artichoke linguini for weeks afterwards. Thankfully Alex was very kind enough to share his recipe with us.

You will find the artichoke linguini recipe with capers and pesto by executive chef Alex Poltera on the menu at the Fern Hill Hotel

Artichoke, Caper, Basil Pesto and Olive Linguini with Sabayon

2shares Share0 Tweet0 Share0 Print1 Email1If you can’t get to the Snooty Fox at the Fern Hill Hotel, bring the… Recipes Artichoke, Caper, Basil Pesto and Olive Linguini with Sabayon European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 250g home-made linguini pasta
  • For the pesto
  • 100g basil
  • 60mℓ quality olive oil
  • 20g pine nuts or cashew nuts (toasted in a dry pan)
  • 20g grated Parmesan
  • 1 tsp lemon zest
  • 1 squeeze of fresh lemon juice
  • pinch of fine salt
  • pinch of white pepper
  • For the sabayon
  • 40g water
  • 2 egg yolks
  • 1 cup melted salted butter at room temperature
  • half a lemon
  • 1 pinch cayenne pepper

Instructions

  1. To make the the basil pesto, put all the ingredients into a food processor and blitz. Add additional olive oil if necessary.
  2. For the sabayon, bring a small saucepan of water to the boil. Place the egg and 40g water into a glass bowl and place over saucepan and whisk until you get the consistency of lightly whipped cream.
  3. Slowly add the butter while whisking until it is pale and fluffy. Squeeze in the lemon juice and add the cayenne pepper and whisk thoroughly to incorporate. Check seasoning and adjust if necessary.
  4. To serve, add 250g marinated artichokes and 2 handfuls of good quality olives at the end. Combine the cooked pasta and pesto, divide between plates and top with a dollop of sabayon.

Wine Suggestion: Hamilton Russell Chardonnay

Executive chef of Fern Hill Hotel Alex Poltera has a number of accolades to his name

Executive chef Alex Poltera worked his way up the ranks at Fern Hill Hotel by starting out washing dishes before running the hotel’s Snooty Fox. Read more about his journey to the top in our Country Chef interview.

Photography Craig Scott

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