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pine mushrooms with sage,
pancetta and pasta

entrée for 6, main for 4

200g fatty pancetta
20 sage leaves
EV olive oil
600g pine mushrooms, coarsley sliced
Maldon sea salt
black pepper, freshly ground
50g shallots, finely sliced
500g fettuccia or tagliatele
2 tablespoons green sauce click here

Method
pre heat oven to 180°c
pull the pancetta apart and lay it in a single layer on a rack and sit it on a lipped metal tray. Cook in the oven for about 10 minutes until it is golden and crisped.
Put some EV olive oil in a wok and when it is hot quickly fry the sage and rain on paper towel. Scrape all of the rendered fatfrom the pancetta into the wok and on high heat fry off the mushrooms, seasoning them well with salt and pepper. When they have lost their rawness add the shallot and another splash of oil and continue cooking until the shallots are cooked.
Cook the pasta in boiling salted water with a good splash of oil until it is just tender. Put the green sauce and a good splash of Ev olive oil into a larage stainless steel bowl and mix together. Add the cooked patsa and toss over, then quickly stir through the mushrooms and crumble the pancetta over the top.
Divide between serivng plates, garnish with the sage and serve immediately.

for more mushroom recipes and ideas click here

want to make your own pasta click here