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WILD
MUSHROOM AND SUN DRIED TOMATO PARMIGIANA PESTO
Ingredients: |
Method: |
200g
Parmigiana Pesto
250g
Fresh Wild Mushrooms such as Porcini, Chanterelles, Morels, Hedgehog,
Oyster or Cremini Mushrooms or a mixture of any of those
30g
Unsalted Butter
3
tbsp Extra-Virgin Olive Oil
2
Small Onions finely chopped
5
Large Basil Leaves, torn into very small pieces, or 1 tsp chopped
Fresh Thyme, or 1/2 tsp Dried Thyme
4
tbsp Brandy
100g
Puree Tomato
Salt
to taste
250ml
Double Cream
Freshly
Ground White or Black Pepper to taste
500g
Dried Fettuccine or Pappardelle, Tagliatelle or Fresh Egg Pasta
Freshly
Grated Parmesan, to serve |
1-
Remove any dirt from the mushrooms with soft brush or cloth. Trim
the stems, removing any wooden parts. Halve or quarter the mushrooms,
depending on size, then slice thinly and set aside.
2
- Warm the butter and oil in a broad frying pan over a medium
heat. Add the onion and saute until softened but not browned,
about 4 minutes. Add the sliced mushrooms and basil or thyme,
and continue to saute until the mushrooms are very tender, 5-6
minutes
3
- Pour in the brandy and stir. Dissolve the pesto and puree tomato
and add 1/3 tsp of salt to pan. Allow the mixture to come to a
simmer, then stir in the double cream. When the sauce begins to
simmer, remove the frying pan from the heat and stir in pepper,
according to taste.
4
- Bring 5 litres of water to the boil. Add the pasta and 1 1/2
tbsp of salt. Cook the pasta until al dente, stirring frequently
to prevent the pasta sticking together. Drain the cooked pasta
and transfer it to the frying pan. Toss the pasta and sauce together
thoroughly and serve immediately, passing fresh parmesan at the
table.
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BEEF AND MUSHROOM
RAGU
Ingredients: |
Method: |
250g
Sun Dried Tomato Parmigiana Pesto
100g
Fresh Wild Mushrooms such as Porcini, Chanterelles, Morels, Hedgehog,
Oyster or Cremini Mushrooms or a mixture of any of those
3
tbsp Extra-Virgin Olive Oil
1
Small Onions finely chopped
60g
Pancetta, finely chopped, or lean Bacon, blanched for 1 minute then
finely chopped
1
small Carrot, chopped
1
large clove garlic, very finely chopped
1
tbsp chopped fresh flat-leafParsley
1tbsp
chopped fresh Basil, or 1 tsp chopped fresh Thyme, or1/2 tsp Dried
Thyme
500g
lean minced Beef
125ml
dry Red Wine
500ml
Water
Salt
to taste
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1-
Remove any dirt from the mushrooms with soft brush or cloth. Trim
the stems, removing any wooden parts. Halve or quarter the mushrooms,
depending on size, then slice thinly and set aside.
2
- Warm the oil in a pan and add the pancetta or bacon. Saute for
2 minutes until golden. Add the onion, garlic, carrot, parsley,
basil or thyme and mushrooms. Saute until soft, about 5 minutes.
add the beef and saute over a medium-low heat until lightly coloured
but not hard, about 1 minute, using a spoon to break it up.
3
- Stir in the wine and allow it to evaporate. Add the Pesto water
and salt. Bring it to the boil, then reduce to a gentle simmer.
Cook, partially covered, until the sauce is thick and aromatic,
about 30 minutes.
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RAGU WITH PORCINI
AND SUN DRIED PARMIGIANA PESTO
Ingredients: |
Method: |
200g
Sun Dried Parmigiana Pesto
30g
dried Porcini
4
tbsp Extra-Virgin Olive Oil
1
Small Onions finely chopped
2
large clove garlic, very finely chopped
250g
lean minced Beef
4
tbsp dry Red Wine
500ml
Water
30g
Pine Nuts
1
tsp chopped fresh Rosemary, or1/2 tsp dried rosemary
1
Bay Leaf
625g
fresh or canned drained plum Tomatoes, peeled, de seeded and chopped
freshly
ground Pepper to taste
Salt
to taste
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1-
Soak the dried porcini in 175ml of warm water for 30 minutes.
Drain, reserving the soaking liquid. Squeeze out the excess water
and then chop the porcini. Strain the liquid through kitchen paper
and reserve.
2
- Warm the oil in a wide pan over a medium - low heat. Add the
onion and garlic and saute until soft, 3-4 minutes.
3
- Add the minced beef and salt, using a wooden spoon to break
the meat up and turn it so that it browns evenly. Saute until
light brown ont the surface but still pinkish inside, about 5
minutes.
4
- Pour the wine and allow it to evaporate, about 2 minutes. Add
the porcini, pine nuts, rosemary, bay leaf and pesto. Stir, then
add the porcini soaking liquid. Simmer until most of the liquid
has evaporated, 5 minutes.
5
- Stir in the tomatoes and simmer gently, partially covered, stirring
frequently, until the sauce is thick and aromatic, about 45 minutes.
remove the pan from the heat. Check for salt and add pepper.
VARIATION
Substitute
125g of fresh porcini, chanterelles, cremini or shittake mushrooms
for the dried porcini. Brush them well with a soft cloth to remove
any dirt. Cut off any woody tips and slice thinly. Add the mushrooms
to the pan with the meat and stir in 4 tbsp of water with the
pesto
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SUN DRIED
PARMIGIANA WITH FRESH TOMATO SAUCE
Ingredients: |
Method: |
250g
Sun Dried Parmigiana
75ml
Extra - Virgin olive oil
6
large cloves Garlic, bruised
1/2
small onion, very finely chopped
2
tbsp very finely chopped fresh flat - leaf parsley, or 8 large basil
leaves
1.25kg
fresh, mature vine ripened plum tomatoes, peeled, de seeded, coarsley
chopp and drained
1/2
tsp salt
freshly
ground black pepper to taste
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1
- Warm the olive oil in a saucepan over a medium to low heat. Add
the bruised garlic cloves, onion and parsley, if using. Saute until
the onion softens and the garlic turns pale golden. Remove and discard
the garlic.
2
- Add the tomatoes, pesto and salt. Use a masher or fork to break
up the tomatoes into fairly small pieces. raise the heat to high
and bring the tomatoes to a simmer. Reduce the heat to medium to
low and continue to simmer, stirring occasionally, until the tomatoes
acquire a thick, sauce like consistency, 20 minutes.
3
- Add pepper to taste and then remove the sauce from the heat. If
using basil instead of parsley, shred it finely with your fingers
and stir it gently into the sauce just befor serving.
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TAGLIATELLE
WITH ROASTED EGGPLANT AND PARMIGIANA PESTO
USING
ALBERTO'S DELICACIES
MARINATED
EGGPLANT SLICES
Ingredients: |
Method: |
1
container of Albertos Marinated Eggplant Slices, sliced into small
pieces
250g
Albertos Parmigiana pesto
salt
to taste
90ml
of extra virgin olive oil
6
garlic cloves, very finely chopped
1kg
vine-ripened tomatoes, peeled, chopped
100g
fresh mozzarella, diced
freshly
ground black pepper
500g
tagliatelle, or fresh egg pasta |
1-
Warm the olive oil in a large frying pan over a medium-low heat.
Add the garlic and saute just until softened, 3-4 minutes. Add the
tomatoes and pesto,1/2 teaspoon of salt or to taste, and stir well.
Simmer gently untill the excess water evaporates, about 15 minutes.
2-
Add the sliced eggplant, mozzarella and pepper to taste and toss
well. Check the seasoning. Turn off the heat and cover pan for several
minutes until the mozzarella is soft and almost melted.
3-
Bring 5 litres
of water to the boil. Add the pasta and 1 1/2 tbsp of salt. Cook
the pasta until al dente, stirring frequently to prevent
sticking. Drain pasta toss with sauce, and serve |
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Delicacies