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Porcini & Portabelini Rosmarino pasta

with Parmesan dust and wafers

Instructions

I used Rosmarino pasta for ease of cooking, serving as well as for lap eating. Fresh pasta is delicious with this dish, but feel free to cheat and use spaghetti or Farfalle. Black spaghetti pairs well with the mushroom sauce and looks spectacular for dinner parties.

To serve Fresh sage, parmesan dust and parmesan wafers.

1. Fry the onions, for about 5-6 minutes and while cooking pour the boiling water over the dried porcini.

2. Add the mushrooms and cook (about 8-10 minutes).

3. Slice or scissor snip the porcini into teeny pieces and then add (along with the porcini water) to the mushrooms.

4. Add the brandy, NoMu fond and cream. Bring to the boil and take off the heat.

STEP 5: Combine with pasta, adding some pasta water if necessary.

Parmesan Dust (Cook's Version)

1 cup freshly grated Grano Padano/Parmigiano
¼ cup Panko crumbs, crushed
1 teaspoon Maldon salt

1. Evenly sprinkle ½ cup parmesan cheese and the Panko crumbs (separately) onto 1 or 2 non-stick mats on a baking tray.

2. Roast at 180 ˚C for about 7 minutes or until both are golden brown.

3. Cool, crush/crumble the cheese and combine both to form a crispy crumb, add the fresh parmesan.

Cheat’s version

½ cup Woolworth’s croutons (like garlic and herb) processed
Add ½ cup to 1 cup fresh parmesan

Parmesan Wafers

Using a long/large hole, grate parmesan cheese into little circles on a non-stick mat
Bake at 180 ˚C for 5-7 minutes, cool and remove