Linguine Truffle Miranda

Main, Pasta, Tony Gold, Tony Gold: Hamilgold, Vegetarian

Guys, the day you’ve been waiting for is finally here – happy Tony’s Eve. Sadly though, that means our Tony Gold coverage is about to come to a crushing end but I can assure you, I am not throwing away my shot.

In addition to it being the pinnacle of Tony Gold, today also marks our 400th – yes, four FUCKING hundredth – recipe. And when a milestone like that rolls around, I am not throwing away my shot. He yo, I don’t like the country, I’m young, scrappy and this is fame hungry and I’m not throwing away my shot celebrating this milestone, so invited my dear friend and true Broadway treasure Lin-Manuel Miranda.

But seriously can you take a brief pause here to think about the fact that I’ve had this many celebrity friendships survive my horrific behaviour? Say what you will about the entertainment biz, but those people truly have the patience of saints when it comes to my transgressions (I guess that comes with the territory when you’re a white male).

Anywho, I’ve known my boy Linny-Mans for years, having grown up together in the heights which inspired him to write his first hit musical In the Heights. It would come as no surprise that the character of Sonny was inspired by me and my sassy attitude.

Given the phenomenon of Hamilton and the fact that it inspired this year’s celebrations, I knew we had to finish the celebrations with my dear, sweet friend who I love is love is love so damn much.

Oh and I had to honour the fact he inadvertently inspire my high school drama teacher to write an original musical compiling the plots of Blood Brothers, Bootmen and Romeo & Juliet that I played as high comedy, to distract from the fact it was poorly written.

Sorry – I mean it was wonderful and Trapt is essentially the Tweed Heads/Banora Point version of Hamilton, Muriel’s Wedding be damned.

Since we’ve pretty much covered all the major categories, Lin-Man and I only had to look at the OG Score. While he is more forgiving and has chosen to back the men that robbed him of his EGOT for Dear Evan Hansen, he know how far I’ll go … and that is to undermine their chances and back Come from Away our my compatriot Tim-Min for Groundhog Day.

After getting the serious part of our date out of the way, I got to work whipping up a meal while he toasted the success of this patch of future-Peabody-winning cyberspace. He then said something about looking forward to the next 400, though he could have been saying something about looking forward to 400g  of my Linguine Truffle Miranda.

 

 

Full disclosure, this is a Nigella Lawson recipe with minimal – emphasis on minimal – tweaks, but even the domestic goddess herself has said that she enjoys seeing how people adapt the recipes to suit their tastes. And it isn’t like I’m slumming her as recipe 392 or something – this is a milestone, dammit!

While Nige’s is a little more delicate,  I go for an aged parmesan that smells like your feet and shoes died six months ago and have been rotting in tropical heat and an extremely generous lug of truffle oil, meaning the pasta punches you in the mouth in the best way possible.

Happy Tonys / thanks for reading / enjoy!

 

 

Linguine Truffle Miranda
Serves: 4.

Ingredients
500g linguine
4 eggs
¼ cup double cream
¼ cup grated aged parmesan, plus more to serve
2 tbsp white truffle oil, or to taste
60g unsalted butter
salt and pepper, to taste

Method
Place a big old pot of salted water over high heat and bring to the boil.  Once bubbling like a revolution, add the linguine and cook as per packet instructions.

While the paste is cooking, combine the eggs, double cream, parmesan and truffle oil in a jug, and whisk to combine.

When the pasta is good to go, drain it in a colander, reserving a cup of the boiling liquid. Place the butter in the pan with about a quarter of a cup of the aforementioned – or abovementioned if you’re a moron trying to sound smart while defending yourself in legal proceedings – cooking liquid. Add the pasta, stir and then add the creamy liquid, still stirring, to combine.

Place the pasta over low and heat and cook stirring for a minute or so. Remove, serve, cover in more old-foot-smelling parmesan and devour, ok?

 

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Jonathagnolotti Groff

Grammy Gold, Grammy Gold: Golden Little Pill, Main, Pasta, Snack, Vegetarian

The Grammys are rapidly approaching which means that sadly our Grammy Gold celebrations are about to reach their crescendo but thankfully there are two final catch-ups slash prediction discussions to be had, the latest being my dear friend and part-time lover Jonathan Groff.

Fun fact: I invented the nickname Groffsauce – contrary to popular opinion. You can probably infer how I came up with such a loving name.

Anyway, I am getting way to flustered and a little short of breath.

I first met Jo-Groff while co-starring in Spring Awakening – I should probably mention that Lea Michele is my drag name and I am serving fish, henny girl – and our love blossomed instantly. While I was singing about my mama who bore me, he was boring into …

Again – nevermind. We fell in love, it was beautiful but sadly it wasn’t meant to last. Surprisingly I was mature about the whole thing and agreed that we would make the best of friends.

Given how busy my delicious little Groffsauce has been lately – what with wrapping up Looking, his Tony nominated and Grammy award winning (by way of musical theatre album) performance in Hamilton and the upcoming show Mindhunter – we haven’t been able to reconnect since we last worked together on The Normal Heart.

JoJo was just as beautiful – and dare I say it, saucy – as the last time we hung out and we quickly caught up on each others lives, lamented the loss of Looking, gossiped about the plot of our upcoming film Frozen 2 and ran the odds on who would take over the crown Best Musical Theatre Album crown.

FYI – we are backing Waitress. Or Bright Star. Probably Bright Star.

Despite our indecision about the future winner, we both agreed that my Jonathagnolotti Groff is delicious, even if not served on a named body.

 

jonathagnolotti-groff-1

 

While it has more of an X rated history, the delicate cheesy, mushroom stuffed pockets have a simplistic elegance when slathered in burnt butter and crispy sage.

So yeah, delicious even without the dessert – enjoy!

 

jonathagnolotti-groff-2

 

Jonathagnolotti Groff
Serves: 4.

Ingredients
150g mixed fresh mushrooms, finely chopped
olive oil
1 tbsp fresh flat-leaf parsley, finely chopped
2 garlic cloves, minced
salt and pepper
1 egg, lightly beaten
½ cup ricotta cheese
40 gow gee wrappers
75g butter
20 fresh sage leaves

Method
Heat a good lug of olive oil in a medium skillet over high heat and fry the mushrooms for about five minutes, or until all of the liquid is goneski. Add the parsley and garlic and cook for a further minute. Remove from the heat to cool and season.

Once the mushroom mixture is all chill – like I was hoping Jon and I would be, in the Netflix sense obvs – whisk the egg, ricotta and mushroom mixture in a medium bowl, until well combined.

Bring a large pot of salted water to the boil while you work on the agnolotti.

Lay your gow gee wrappers on a dry work surface and place a teaspoon of the mixture in the centre of each. Brush the edges with water and fold into half moon pockets, ensuring to work out all the air before crimping them shut. Leave to rest until ready to cook.

Meanwhile melt the butter in a small skillet over low heat, add the sage leaves and cook until crisp. Remove to drain on a paper towel and continue cooking the butter until it is beautifully browned.

Once the water is boiling feverishly, place the past in the water and cook for about five minutes or so, or until it rises to the surface. Drain and serve immediately, slathered in the burnt butter and topped with the crisp sage.

Devour.

 

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