FARFALLE WITH BOSCAIOLA SAUCE
by
ADAM D’SYLVA
INGREDIENTS
Serves 4
50g grated pecorino
1 tbsp ligulian olives
chopped parsley for garnish
250g Barilla Farfalle Pasta
Salt for seasoning
1kg chopped onion
50g garlic
1/8 bunch thyme
1kg Costa flat mushrooms
300g shimeji mushrooms
400g Costa brown mushrooms (white mushrooms can be substituted)
100g dried porcini mushrooms
300ml white wine
1L hot water for porcini
2L thickened Cream
Click the video below to watch the full recipe.
METHOD
Soak dried Porcini in a small bowl of hot water. Reserve liquid
Boil salted water on high heat in a pot, add Farfalle Pasta and cook for approx 10 mins or until al dente
In another pan, saute onion, garlic and a touch of the pasta water until translucent
Chop remaining Mushrooms roughly and add to the onions with the white wine, thyme, cream and Porcini Mushrooms and liquid.
Season with salt and pepper and simmer for approx 10 mins
Add Pasta to pan with Boscaiola sauce
To serve, season with Pecorino and Parsley
LFHW TIP! To keep herbs and vegetables storable for 1-2 weeks, let them cool in fridge for 6 hours unwrapped and then place them in a ziplock bag or airtight container.
https://www.lovefoodhatewaste.nsw.gov.au/