Australian Gourmet Traveller - (05)May 2020 (1)

GOURMET TRAVELLER 103

Fregola, greens, pecorino

SERVES 2

The smoky flavours of mushrooms and greens.

25 gmdriedmushrooms

200 gmgreenssuchas

cavolonero

200 gmpecorino

200 gmfregola(see note)

25 gm butter

1 Bring1 litreofwatertothe

boil,addthedriedmushrooms,

removefromtheheatand

coverwitha lid.Setaside

for 15 minutestoinfuse.

2 Washandfinelyshredthe

cavolonero.Finelygratethe

pecorino.Bringthemushroom

stockbacktotheboil,add

thefregolaandcookfor12-15

minutesuntiltenderbutnot

soft.Thepastashouldstillhave

a slightchewyquality.Drain

the fregola and mushrooms.

3 Meltthebutterina frying

panandaddtheshredded

greens,fryingthemfora minute

ortwotilltheystarttobrighten

andwilt.Foldinthedrained

pastaandmushrooms,then

thegratedpecorino. Pile into

shallowdishes.

NoteIn placeofcavolonero,

youcouldusecrinkly-leaved

Savoycabbageoryoung

kale.Thequantityofpecorino

soundsalarming,butit is

theretobringthewhole

dishtogetherandoffera

luxuriouscontrasttothe

otherwisehumbleingredients.

Fregolais availablefrom

selectdelicatessensand

essentialingredient.com.au.●

Tagliatelle, dill, mushrooms

SERVES 2

Autumn mushrooms, ribbons of pasta, a breath of aniseed.

25 gmdill
125 gmgratedparmesan
250 gmdoublecream
200 gmkingoystermushrooms
150 gmbrownshimejior
othersmallmushrooms
30 gmchanterellesorother
“wild”mushrooms
(seenote)
30 gmbutter
60 ml(1/4cup)oliveoil
250 gmdriedtagliatelle
or fettuccine

1 In a blenderorfood
processor,reducethedilland
parmesantofinecrumbs.Tip
intoa saucepan,addthecream
andbringgentlytotheboil,
stirringuntilthecheesemelts.
Coverwitha lid,removefrom

theheatandsetaside.
2 Slicetheoystermushrooms
into pieces the thickness of a

poundcoin.Cleanandtrim

theothermushrooms.Meltthe

butterintheoilina shallowpan

overa moderateheat.Sauté

thekingoystermushrooms

for3-4minutestilltender,then

addtheremainingmushrooms

andcookfor3 minutesorso.

3 Bringa deeppanofwater

totheboil,saltgenerously,

thenaddthepastaandletit

cooktillal dente.Drain,return

tothepan,thenfoldinthe

cream,herbandcheese

mixture,followedbythe

cookedmushrooms. Divide

betweenplates.

NoteUsewhatevermushrooms

youhavetohand.Chestnut,

evenlittlebrownbuttons,

willworkwellenough.Wild

mushroomsareavailable

fromselectgrocers,such

as gourmetlife.com.au.