20.10.10

Penny Buns and Courgette Pasta (Porcini and Zucchini Tagliatelli) - Recipes

On my holiday in Sicily this was one of the first things I ate there. In a converted farmhouse on the slopes of Mount Etna a picked a simple looking vegetarian pasta dish as the meatballs where coming next. When was the last time that you were stopped in your tracks by a dish? This one was simply fantastic and even with further close investigation I could not work out why. The reason I found out later in the trip was the exquisitely flavoured vegetables grown and foraged on the volcanic slopes of Mount Etna.

Penny Buns and Courgette Pasta (Porcini and Zucchini Taliatelli)

Serves 2

Ingredients

250g Homemade Pasta
1 Large Penny Bun
2 Small young Organic Courgettes
1 Medium sized White Onion
1 Small Organic Green Pepper
Small bunch of Thyme
Parmesan Cheese
Maldon Salt
Black Pepper
Olive Oil
1 Green Chilli

Ok, so I have adapted this recipe a little too how I tasted it, but this is for one simple reason. I don’t have a volcano to grow my vegetables on, Organically of course so instead I have added a little Onion and Chilli to replicate the amazing flavour and as in Sicily all the vegetables must be fresh, extremely local, organic and packed with flavour and the pasta homemade.

Start by making your pasta (Tagliatelli or long strips of pasta), the ladies at the farmhouse made their own pasta and left the Tagliatelli quite chunky – please see my Wild Pasta recipe for more details.

Get a large saucepan boiling with plenty of water and a good punch of salt.

Slice your Penny Bun mushroom in two and then slice it quite thinly. In a frying pan place plenty of Olive Oil and on a high heart fry the slices of Penny Bun until they take colour. Set aside on a warm plate. Add a little more Olive Oil to the pan and then add the courgettes (again pretty thinly sliced). Cook on a high heat until they take colour and again set aside.

Now take your onion and thinly slice add to the frying pan along with the Chilli (finely dice the Chilli) and diced green Pepper, season and sweat the ingredients gently until they become sweet and the Onions translucent.

Get your pasta in the boiling water and cook until Al Dente.

Add your reserved ingredients to the frying pan along with the chopped Fresh Thyme and a little of the pasta cooking water (to loosen and make a sauce).

Drain the pasta and add it to the frying pan, stir in and then check the seasoning.

Serve on warm plates with a generous grating of fresh Parmesan and finish with a little Olive Oil.

It takes me back to the farmhouse just thinking about it!

Wild Food Home

Image supplied by http://www.huntergathercook.com/

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