spaghetti al haggis con panna, porri e piselli
spaghetti with haggis in a cream and leek sauce
This is a richer, creamier version of the haggis and tomato recipe. I think it's a winter recipe you'll try more than once. In the haggis recipe in the tomato chapter I spent some time trying to convert any haggis-phobes to trying haggis. If that's you, I'm just going to repeat that it definitely an ingredient that you need to try - and that's coming from an offal and especially liver, hater.
To me haggis tastes like a very meaty, peppery mince, with the very slightest hint of a pâté kind of flavour to it. Again, I don't like liver but I'm very happy eating most pâtés or traditional stuffings for poultry with liver / heart etc - so if that sounds like you, you're probably going to get on very well with haggis.
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
chop the vegetables
cook the soffritto
cook some peas
cook the haggis
boil the pasta
warm the cream
combine the ingredients, sauce, pasta
spaghetti with haggis in a cream and leek sauce
INGREDIENTS
FOR FOUR PEOPLE
600g Haggis
175ml single cream
1 medium leek
1 celery stick
2 large handfuls frozen peas
x1 large clove of garlic
PASTA
400g dry spaghettoni
/ spaghetti / linguine / pappardelle / tagliatelle
MANTECATURA (?)
minimal
METHOD
Begin by chopping the leek, garlic and celery finely and fry them gently in some EVO. A splash of white wine if you like. Cook them until they're soft, as if you were doing a soffritto for a meat ragù. When they're done set them aside. Boil or microwave two large handfuls of frozen peas and put them to one side. Boil the pasta. While the pasta's boiling, cook the haggis following the packet instruction in a microwave (any other cooking method will take ages!).
In a large pan, begin to very gently warm some cream, only ever allowing it to steam and never bubble or simmer. Throw in the soffritto and peas and stir. When the pasta's just past 'al dente,' add it to the cream sauce in the pasta pan, toss to combine. Add the broken up Haggis gradually, toss again. Serve immediately with black pepper and parmesan.
NUTRITION per serving
KCAL: we're working on it!
Fat (g): TBC
Sat Fat (g): TBC
Carb (g): TBC
Sug (g): TBC
Fibre(g): TBC
Prot (g): TBC
Salt (g): TBC
