Recipe of the Month

One of the features of our bridgestoneguides.com website is the chance for users to archive many of the superb recipes given to us over the years by Irish chefs for use in the Bridgestone guides. To celebrate this, and to notify readers of this unique service - here is one of our especial favourites, given to us way back in 1996 by that luminary chef, Stefan Matz, currently knockin 'em dead in the Portmarnock Country Club in north Dublin.

All of Mr Matz's signature style is here in this one dish; a purity of flavour that mingles with lightness and freshness to deliver intense satisfaction. Don't delay: cook it today!

Stefan Matz's Pasta with Mild Garlic, Ricotta and Fresh Rosemary

Serves 4

4 large shallots, roughly chopped
3 cloves garlic, roughly chopped, seedling taken out
butter
6 sprigs fresh rosemary, chopped
100ml (3fl oz) dry white wine
400ml (three quarters pint) vegetable stock
150ml (quarter pint) fresh cream
salt, pepper, lemon juice
100g (2oz) crumbly ricotta cheese
50g (1oz) butter
Pasta for four people (tagliatelli or spaghetti are recommended)

Method: Sweat the shallots and garlic in butter until soft. Add the rosemary. Add the white wine, boil to evaporate. Add the vegetable stock and cream and let simmer for 20 minutes, stirring occasionally. Purée the sauce in a food processor and strain through a sieve.

Bring the sauce to the boil, adjust the seasoning with salt, pepper and some lemon juice. Add a few cubes of ice cold butter. Cook pasta to al dente, strain and add to the sauce. Mix thoroughly. Serve in a bowl and crumble the ricotta cheese over the pasta. Garnish with some finely chopped rosemary and some chopped tomatoes.

If desired the butter can be replaced with olive oil, and the cream is optional. When cooking the sauce without cream it is recommended to thicken the sauce slightly with flour to give the sauce a coating consistency.