Given it’s sharp-sour character it can sometimes be tricky to think of what to do with sorrel – so this is a quick and easy recipe for sorrel butter. Delicious with pasta or on fish or chicken. You can make the butter and stash it in the freezer if you happen to have some leftover sorrel from another dish.
Wine Suggestion: This works really well with the Gulfi Valcanzjria. A blend of Chardonnay and Carricante from the slopes of Mt Etna, this fresh and Spring-like as well as having the stuffing to work with the sharp/sour sorrel.
Tagliatelle with sorrel butter & pine nuts – serves 4
- 2 large handfuls of sorrel leaves, remove the stalks and roughly chop
- 100g butter, softened
- ½ a lemon, juiced
- 300g tagliatelle or pappardelle pasta
- 75g toasted pine nuts, to serve
- Parmesan, shaved or grated to serve
Tip the sorrel into a food processor with the butter and lemon juice, then whizz to a paste. Season with salt and pepper.
Scrape the butter out onto a piece of cling film then roll into a log and chill in the fridge. It will be fine there for a few days or you can freeze for a month.
Cook the pasta in very salty water until al dente.
Meanwhile, melt the sorrel butter in a large frying pan. Use tongs to transfer the cooked pasta from the cooking water into the frying pan with the butter. Toss the pasta in the butter, then add most of the pine nuts and mix well.
Divide the buttery pasta and pine nuts between warm bowls and scatter with Parmesan and extra pine nuts to serve.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
Looks delicious!
Thanks Dorothy!