My father, for all intents and purposes, is a Renaissance man. He can build almost anything; he handcrafted the wooden and rice paper shoji screen doors in their house, built my mother a pair of wooden lamps identical to ones she saw at a shop and has designed and put together a few bookshelves over the years. He writes occasionally as a hobby, has taken classes in pottery and stained-glass making and is currently doing a Spanish language course with my mom.
And on top of all that, he can cook – like a pro.
We were lucky to be raised in a household where both parents cooked. When we were kids, my father managed most weekday meals as my mother worked later than he did. He made some really wonderful meals – some simple and some more elaborate – and in the process showed my sister and I how to do things like slice a tomato without cutting off a finger (carefully make slits at the slice points with the tip of your knife, and then slice into those slits). It never occurred to me back then that it was unusual to have a father who could cook as well my mother.
In Ireland, it still seems to be an unusual thing that a man can cook something beyond a steak on the grill or a fry-up. I say this because of the reactions I’ve received when talking about Mountaineering Man’s recent interest and progress in cooking. It’s not necessarily a negative reaction, more surprise, confusion and disbelief all rolled into one. A handful of more conservative-leaning folk have expressed something more along the lines of disdain – which is odd. It’s sad to say but there’s still a percentage of people in this country who’d argue that a real man shouldn’t be interested in anything beyond sport and drink, which is an absolute fallacy. It’s also a stereotype that puts unnecessary pressure on Irish men to fit into an old idea which, to me, has no place in modern society.
Frankly, I’m thrilled that MM has taken a liking to the kitchen – a place he rarely ventured into before we met. I think his typical meal when we first started dating consisted of an overcooked chicken breast mixed with some variety of Uncle Ben’s sauce poured over boil-in-a-bag rice. Not bad, but not the most inspiring of meals (to cook OR eat!).
Thanks to my obsession interest in cooking and to a few outside influences, MM is starting to craft some pretty serious meals. His most recent quest of making hand-made pasta has developed into a weekend hobby for us both, and a couple of weeks ago he surprised me by purchasing an Imperia pasta roller so we can hone our new-found skills together. I should note that the outside influences in this case come in the form of Two Greedy Italians – Antonio Carluccio and Gennaro Contaldo – who, through their highly engaging and beautifully-produced BBC series have schooled MM in the delights of fresh, simple, Italian food.
We recently put the new Imperia to the test and made a so-so batch of tagliatelle; it was good but in our haste we forgot a couple of important steps and the result was a very soft pasta. We took what we learned and applied it to our next pasta project: homemade ravioli. I made the filling using a few leftovers we had around and MM made the dough. We both worked together (rolling pasta really is a two person job!) and the result was a beautifully delicious ravioli dish that would’ve been suitable for guests (not that we wanted to share – it was that good!).
The naysayers can keep their outdated, stereotypical Irish men. I prefer my [Irish] Renaissance Man.
Beetroot Greens & Sweet Potato Ravioli
1 tablespoon olive oil
2 cloves of garlic, chopped finely
1 medium onion, chopped finely
1 small red chilli, de-seeded and chopped finely
1 bunch of beetroot tops (greens) – about 10 large leaves – chopped roughly
1 medium sweet potato, baked, cooled and with skin removed
100 grams fresh goat’s cheese
Salt and pepper to taste
Basic tomato pasta sauce (make yourself or use a jar of your favourite)
In a large sauté pan, heat up the olive oil over medium heat. Add in the garlic and onion and chilli and cook until softened – about 5 minutes. Add in the beetroot tops and cook for another 3-4 minutes, or until the greens are wilted down. Set aside to cool for a few minutes.
In a large bowl, mash the sweet potato. Add in the beetroot greens mixture and combine. Then crumble in the goat’s cheese and mix well. The mixture should bind naturally with the goat’s cheese and sweet potato so there’s no need for an egg. Season with salt and pepper to taste.
Roll the pasta dough into sheets – we used our Imperia pasta roller and this made a total of 4 very long sheets, which we then cut into two to equal 8 total sheets. The way we made the ravioli was to lay down one sheet on a well-floured surface, and then using a tiny ice cream scoop we scooped the filling and placed it into two rows on the one sheet of pasta. We then brushed the crease points on that first pasta sheet with water, and then placed the second sheet over the first and pressed down around the fillings. We cut the squares using a pizza cutter and then with a fork made the indentations to seal the pasta.
Drop into boiling salted water and let cook for 3 minutes. The raviloi should float to the top when ready.
Serve with a simple tomato sauce or just a drizzle of browned butter and some fresh sage leaves – it’s really up to you!