Wednesday, May 21, 2014

another pasta dish

Serves 2 as a main                        BAVETTE ALLA CREMA Mushrooms and dill

240g bavette
400g button/chestnut mushrooms (sliced finely)
2 spring garlic
3 spring onions
3 tbsp dry white wine
salt and pepper to taste
200ml cream 
handful of fresh dill (roughly chopped)
around 1/3 cup water (where paste has been cooked)
1 tbsp olive oil

Put a large pan of water on to boil. When starts boiling season well with salt and cook the pasta (cook the pasta according to packet instructions). In another pan, over a high heat, fry mushrooms in the oil until they brown a little. Reduce the heat and add chopped garlic and onions and fry for minute or two. Season with salt and pepper, add wine and cook for another few minutes. Then add cream and dill and let cook just for about 2-3 minutes. Take the pan off the heat. When pasta is cooked, drain the pasta and toss in the pan, add some water where pasta has been cooked. Check once more for seasoning and serve with extra dill on top.

Thank you the Geometry of Pasta for an inspiration

instead of bavette you can use tagliatelle or spaghetti and don’t forget to finish the wine..

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