500g mhamssa (small moroccan pasta, risotto rice will also work) 2 tbsp olive oil 200g white onions 1 litre water 100g hard cheese in the style of parmesan 200g butter 15cl whipped cream half a bunch chopped parsley salt and pepper to taste spinach – organic 1 bunch 200g asparagus – organic
Head Chef, Yassine Khalal, is passionate about using local ingredients and it’s something that Kasbah Tamadot has ample of. The on-site garden and orchard provides seasonal fruit, vegetables and herbs throughout the year that we use in all of our menus. This vegetarian dish uses seasonal asparagus and can be easily re-created in any kitchen.
Blanch the spinach for 2 minute and put to one side.
Slice the onions and place the olive oil and onions in a pan on a medium heat for 2 minutes or until softened. Add the asparagus and cook for a further 3 minutes.
Add the Mhamsa (pasta) to the onions and cover it with hot water. Cook and stir well until nearly all of the stock has been absorbed, then slowly add the remaining water. Repeat the process until the Mhamsa is cooked (about 20 minutes).
To finish add 40g of butter, half of the cream, half the parmesan and stir well until the Mhamsa is well coated.
Add the rest of the butter, whipped cream and carefully stir in the spinach with and asparagus. Add salt and pepper to taste. Place on a plate and add the remaining parmesan and chopped parsley on top.