Dried porcini add a real flavour hit to pasta and sauces. If you can find interesting fresh forest mushrooms, they'd also work well here.
- 30 gm dried porcini
- 2½ tbsp olive oil
- 150 gm mild pancetta, diced
- ½ onion, finely chopped
- 2 garlic cloves, thinly sliced
- 80 ml dry white wine
- 1 bunch cavolo nero, stalks removed, leaves coarsely chopped
- 400 gm dried orecchiette
- To serve: extra-virgin olive oil and shaved parmesan
- 1Rehydrate porcini in a small bowl with 150ml boiling water for 5 minutes.
- 2Heat olive oil in a large saucepan over medium-high heat, add pancetta and fry until browned (3-5 minutes). Add onion and garlic and sauté, stirring occasionally, until tender and just golden (5-7 minutes). Add wine and cavolo nero and cook until wine is reduced and cavolo nero wilts (3-5 minutes).
- 3Meanwhile, cook pasta in a large saucepan of salted boiling water until al dente (10-12 minutes). Drain, add to cavolo nero and season to taste.
- 4Drain porcini, reserving a little water, chop and add to pan with a few splashes of porcini water to loosen the pasta. Gently combine and serve hot topped with a drizzle of extra-virgin olive oil and plenty of parmesan.
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