I tried out a new recipe tonight that you might like.
Anyway its dead easy takes about 15 min and oh man it tastes soooo good!!!!
I deviated from the original recipe I minced the garlic and left it in as I like Garlic, I also splashed a bit of the liquid the mushrooms soaked in into the pan as well, and it originally just said to serve with steamed Broccoli but I just tossed it in with the pasta at the end.
Will def cook this again but maybe with an addition of some chili flakes.
Pasta with Porcini
lngredients
• 250g Egg pasta, such as tagliatelle or pappardelle
• extra virgin olive oil
• Garlic clove, 1
• Bay leaf, 1
• Porcini 25g, soaked for ten minutes in warm water ten thinly sliced
• Cream, 150ml 9 Butter, a knob
• Parsley 2-3 Tbsp finely chopped flat-leaf
• salt and fresh ground black pepper to taste
• Small head of broccoli
Method:
Bring a large pot of salted water to the boil.
Add the pasta and cook according to the packet instructions until 'al dente'.
Cut the Broccoli into small pieces (florrets?) and lightly steam.
Meanwhile, heat a film of olive oil in a large heavy-based frying pan.
Add the garlic clove and bay leaf, and fry briefly over medium heat until the garlic just starts to brown. Remove from the pan. Throw in the porcini, and fry quickly over medium-high heat, tossing and turning until they are just tender and have released their juices.
Season with salt and a good grinding of black pepper.
Add the cream and butter, and stir until bubbling.
Drain the pasta and add to the pan along with the broccoli florrets and toss.
Sprinkle with a dusting of parsley and cheese, and serve at once.
Serving The Dish:
(Serves 2)
Anyway its dead easy takes about 15 min and oh man it tastes soooo good!!!!
I deviated from the original recipe I minced the garlic and left it in as I like Garlic, I also splashed a bit of the liquid the mushrooms soaked in into the pan as well, and it originally just said to serve with steamed Broccoli but I just tossed it in with the pasta at the end.
Will def cook this again but maybe with an addition of some chili flakes.
Pasta with Porcini
lngredients
• 250g Egg pasta, such as tagliatelle or pappardelle
• extra virgin olive oil
• Garlic clove, 1
• Bay leaf, 1
• Porcini 25g, soaked for ten minutes in warm water ten thinly sliced
• Cream, 150ml 9 Butter, a knob
• Parsley 2-3 Tbsp finely chopped flat-leaf
• salt and fresh ground black pepper to taste
• Small head of broccoli
Method:
Bring a large pot of salted water to the boil.
Add the pasta and cook according to the packet instructions until 'al dente'.
Cut the Broccoli into small pieces (florrets?) and lightly steam.
Meanwhile, heat a film of olive oil in a large heavy-based frying pan.
Add the garlic clove and bay leaf, and fry briefly over medium heat until the garlic just starts to brown. Remove from the pan. Throw in the porcini, and fry quickly over medium-high heat, tossing and turning until they are just tender and have released their juices.
Season with salt and a good grinding of black pepper.
Add the cream and butter, and stir until bubbling.
Drain the pasta and add to the pan along with the broccoli florrets and toss.
Sprinkle with a dusting of parsley and cheese, and serve at once.
Serving The Dish:
(Serves 2)
Last edited: