This was from Australians, Ben & Curtis’s show on Food TV.
The suggestion was to use a nice curly pasta to best soak up the sauce.
A really tasty lunch, nice little rose or pinot noir!!!
but also it is a great accompaniment, to grilled steak or chicken.
A few chopped herbs and some parmesan shaving to make it pretty.
200 gms curly pasta cooked to instructions on packet and drained
Extra Virgin Olive Oil
5 large Portobello mushrooms wiped clean
2 cloves garlic peeled and crushed
½ cup white wine
Freshly ground black pepper
½ cup chicken stock
Sea salt
Punnet Ricotta cheese
3-4 tbs mint chopped
To garnish
3-4 tbs parsley chopped
1 chili finely chopped
Parmesan cheese shaved (as much as you like)
Take the stalks out of the Portobello mushrooms and chop them finely.
Into a hot pan containing 3 tbs extra virgin olive oil quickly sauté them.
Let the juices absorb, add the garlic and wine and reduce down again.
This intensifies the flavour.
Grind some black pepper over then add the chicken stock this time don’t reduce,
just bring back to a simmer…we need a sauce now.
Taste to see if you need to add any salt. If so…do!
Dob 3-4 tbs of ricotta cheese and the mint mix well and you are ready to serve on your hot curly pasta.
Garnish with the parsley, chopped chili and some shaving of parmesan cheese.
All done in about 20 minutes max. Couldn't be simpler really
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