We are overdosing on our current pasta fave - Spaghelli Al Bianco. The original recipie is from an Italian cookbook Jason borrowed from the library. Unfortunately we can't remember which one. I looked at the recipe and thought - yuck (I.m not really a mince fan) but this pasta is fabulous. Rehydrate a packet of dried wild mushrooms in a cup of boing water (set this aside). Finely slice and saute a leek, a few stalks of celery and a couple of carrots with some olive oil and butter. Add 500g mince and saute till browned. Add a tbs flour and some good grinds of salt and pepper. Add the mushrooms and the soaking water. Gradually add 500ml of hot chicken stock and simmer for 45 minutes or until you are so hungry that you can't wait any longer. Toss the sauce with cooked spaghetti and add the grated zest of two lemons and some good parmesan. The house smells fabulous and the leftovers the next day are an added bonus.
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