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    Saturday, May 21, 2011

    Orecchetti with Mushroom Sauce

    Orecchetti is a fabulous little Pasta.  From Puglia, these "little ears" are so good to soak up fabulous sauces. I love these multi coloured ones. I bought them for the kids. This Pasta is from Puglia. Aren't we lucky to get these excellent imports.
    I haven't entered a Pasta Recipe to Ruth's from Once Upon A Feast Special Weekly Event called Presto Pasta Night for quite some time I thought this recipe definitely worth sharing

    Ruth started this 214 weeks ago Yes 214...and if you need any pasta ideas... pop onto the website and see what you can find. Also this week it is being hosted by Trish at My Slaphappy Kitchen

    I made this Mushroom Pasta Dish last week. My husband loved it so I am about to make it again.
    In line with Puglia, this is a non meat dish.
    Also I love the way Italians add crispy breadcrumbs on top of the pasta just before serving.
    That crunch is divine and also good way to use up leftover bread. I added some fresh herbs to bump up the flavour. You could add a pinch of chili flakes, I am very keen on that little hit, but up to you.
    For 2  Greedy People
    200 gms Orecchetti cooked to Manufacturers instructions

    400 gms white button mushrooms
    2 cloves garlic
    2 tablespoons olive oil
    Sea salt and freshly ground black pepper
    1 tablespoon dried oregano
    2 sprigs of fresh thyme
    100 mls white wine
    100 mls Chicken stock
    75 mls full cream
    Zest of 1 lemon

    Fresh Breadcrumbs about 1 cup
    1 spring onion finely chopped
    2 tablespoon finely chopped parsley
    1 Tablespoon Olive oil
    Knob of butter
    Some extra chopped parsley for Garnish

    Put the mushrooms and garlic into the food processor
    Whiz up till finely chopped
    Heat a pan and add olive oil
    Add mushrooms and garlic mix

    Season with S &P and oregano and thyme
    Saute about 5-7 minutes to get a good flavour going
    Add white wine and reduce
    Add chicken stock and continue to cook for another 5 minutes or so
    Let it reduce don't want it too sloppy
    Add lemon zest and cream and cook for about 5 minutes for everything to meld

    Mix the breadcrumbs and herbs together

    Heat the olive oil in a pan
    Toss in the breadcrumbs
    Season with S & P
    Toast until they get brown and crisp

    Cook the pasta
    Drain and add to mushroom sauce

    Serve topped with the Breadcrumbs
    And a little extra chopped parsley for Garnish
    Guaranteed Great.

    1 comment:

    Ruth Daniels said...

    Glad to see you back at Presto Pasta Nights. This dish sounds amazing and looks so cute, who could possibly resist it. Thanks for sharing.