My daughter, currently in grade 2, had to write a speech last week about treasures. It made me think of all the different types of food that I would consider as treasure. I felt as happy as a five year old in a toy store, when I discovered these fresh Porcine Mushrooms a few days ago at a local food market.
After carefully selecting them I were hugging my bag of mushrooms….Yes I am not even ashamed to admit it. I am a mushroom hugger!
While I was busy frying the leeks for my recipe I couldn’t resist to sneak a few pictures of these beautiful earthy treasures that were lying on my chopping board, so much so that I almost overcaramalised the leaks. They have the most delectable sweet aroma when being fried, and make your mouth water whilst preparing these.
OK, so enough of my ode to the Porcini…. I decided to use them in a pasta. Last month, I ordered a lovely pasta from an Italian Restaurant in our area called Viva Vita. I enjoyed it so much that I decided to create something similar for my family for dinner last night. The results were rather pleasing, even if I have to say so myself.
So here’s how I did it:
Recipe:
Ingredients:
- 170g Bacon Bits
- 150g Leeks, chopped
- 2 Garlic Cloves
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- 400g Fresh Porcini Mushrooms sliced length wise
- 1 Cup of Dry White Wine
- 1 Cup of Reduced Fat Cream
- 1 Handful of chopped Italian Parsley
- Salt and Freshly ground Pepper to taste
- 450g of Fresh Pasta
- Grana Padano Cheese grated.
Method:
- Cook the fresh pasta until el dente, drain and place aside.
- Preheat the olive oil and butter in a frying pan. Fry the bacon until crispy. Remove from the pan and place aside.
- Fry the leeks together with the garlic until soft.
- Add the Porcini Mushrooms and fry until soft.
- Add the cup of white wine and cook for 2 to 3 minutes reducing the wine to half.
- Add the cream, bacon bits and Italian Parsley and cook for another minute or two, thickening the sauce. Mix sauce in with the pasta and sprinkle with grated cheese. Serve immediately.
Serves 4.
This pasta is lovely with a garden salad on the side.
