Recipe | Anchovy Cream, Jalapeño, Martini Olive & Mafalde

Anchovy Jalapeno Mafalde

This season, we’re turning up the heat with a vibrant new dish that’s equal parts bold, bright and irresistibly moreish.

Our Anchovy Cream, Jalapeño, Martini Olive & Mafalde brings together ribbons of mafalde, a beautifully textured pasta designed to catch and hold onto every drop of flavour, with rich anchovy cream, a kick of jalapeño oil, and briny hits of martini olives. It’s the kind of plate that lingers on your palate. Salty, spicy, and just a little bit wild.

Whether you’re recreating this at home or simply curious about what’s cooking in our kitchen, here’s the recipe straight from the pass.

Get the full recipe here and share your creations with us @Bancone.pasta

Anchovy Cream, Jalapeño, Martini Olive & Mafalde Recipe

Ingredients (serves 4)

Jalapeño & Parsley Oil

100gr Rapeseed Oil 

50gr Jalapeño peppers (sliced) 

50gr Parsley (picked) 

2gr Salt 

FOR THE FINAL DISH

480g Mafalde 

800gr Anchovy cream  

40g Jalapeño oil  

60g  Anchovies 

20g Jalapeños (sliced) 

20g  Martini Olive (sliced) 

Anchovy Cream

200g Shallot 

20g Garlic 

100g White wine vinegar 

250g White wine 

20g Rapeseed oil 

800g Double cream 

40g Anchovies 

 8g Salt 

METHOD

Jalapeño & Parsley Oil

1. Put the sliced jalapeños, parsley, and rapeseed oil into thermomixer​ 

2. Blitz for 6 minutes on speed 6 on 90°C​ 

3. Turn up to speed 10 for 1 minute 

4. Pass into a J. Cloth and hang in the fridge over a container to collect the green oil​ overnight. 

5. Put the oil into a pipping bag and hang for 1 hour​

6. Cut a small hole in the tip of the piping bag and drain excess water​ 

7. Put in a small squeezy bottle and store in the fridge 

   Anchovy Cream

1. Put the sliced shallot and garlic in a pan with the oil and sweat with no colour 

2. Add the white wine vinegar and reduce until there is no liquid left 

3. Add the anchovies and cook until they completely melted 

4. Add the white wine and reduce by half 

5. Add the double cream, Bring up to the boil 

6. Take off the heat, blend with a hand blender and put to one side. 

Bringing together the final dish… 

1. Cook the Mafalde for 1 minute if fresh. If using dried pasta follow the instructions on the packet.

2. In a pan bring the anchovy cream up to temperature and add the cooked Mafalde.

3. Place In a bowl making sure the pasta is nicely spread out 

4. Finish with Jalapeño oil, martini olives and 5 anchovies.

If you enjoyed cooking this don’t forget to share your creation and tag us on instagram @bancone.pasta

OR

If you enjoyed reading this recipe but don’t want to cook at home you can find our Anchovy Cream, Jalapeño, Martini Olive & Mafalde on the menu at all Bancone restaurants.

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