Tag Archives: italian

Indulging, exotic mushroom, zesty and nurturing Lumaconi pasta

11 Oct

Over the last few weeks its been one of those where you just don’t realise where the time has gone. October? That’s less than 90 days till Christmas! I have my days where I obsess about salads, veg and high protein dishes to pull me through my week at work and at the gym, but sometimes I believe you need to take some time, cook something you just really feel like enjoying, not necessarily what your body needs, but what you just WANT!

On days like these I tend to stroll lazily through the supermarket looking for something interesting, or sometimes just some veg or food I wouldn’t normally have on my weekly shopping list. I always find something that inspires me to create a new dish or even new twist on an old dish.

This week, I present to you my lumaconi.  In this case, it really IS all about the pasta!! I love it with a light, zesty sauce, and not drenched in cream. Surprisingly, I’ve received a number of compliments for this simple little dish. Today, slow down a bit, but some music on, pour yourself a beautiful glass of wine and start cooking. Take your time. Don’t rush. I believe this dish is all about the love you put into it.

Zesty exotic mushroom, spinach & feta lumaconi

exotic mushrooms

 

Ingredients

juice and zest of 1 x lemon

1 x pack of baby spinach leaves

250g mix of fresh exotic mushrooms, very roughly chopped

1 x tablespoon of butter + 1 teaspoon of butter

1/2 x glass of dry white wine

250g of soft, greek feta cheese

3 x tablespoons of freshly grated parmesan or pecorino

1/2 cup of reserved pasta water

salt & pepper to taste

exotic mushrooms

Add your butter to a heated pan and allow to melt. Gently start frying your mushrooms. Remember, if you don’t give mushrooms space, they wont brown.

exotic mushrooms

Fry your mushrooms until brown. Now remove the mushrooms from the pan and blanch your spinach in the remaining butter and mushroom juices.

mushroom & spinach

Remove the spinach and place aside. Add the teaspoon of butter and turn up the heat. Now add your mushrooms back in the pan again.

spinach and mushrooms

Add the white wine, lemon juice and lemon zest. Mix through. Allow the liquid to reduce and then set aside to cool.

butter & mushrooms

Now start cooking your pasta according to the packet instructions, making sure to cook it 4 minutes less than stated on the packet.

grated lemon zest

When this is done, reserve half a cup of the pasta water, keep aside and drain your pasta.

lumaconi pasta

Add the spinach to the mushroom mixture & crumble your feta into the spinach and mushroom mixture.

lumaconi pasta

Now put it back on the heat. Add the pasta and start mixing it through gently, slowly adding the reserved pasta water.

fried mushrooms

The pasta water will mix with the feta, allowing a gentle thickened sauce.

mushroom, feta & spinach

All you need to do now is flavour it with freshly ground black pepper and a few pinches of salt.

grated parmesan

Time to dish up!

spinach, feat and lumaconi pasta

Sprinkle over the grated parmesan, take a sip of your wine and enjoy!

Porcini Mushroom Edemame Risotto

8 Feb

A perfect love affair! I’ve never met anyone that does not appreciate a good risotto. Its just always so moreish, no matter what you add to it. Its comforting, warm, creamy and it only takes 30 minutes to make! Yes, I know a lot of people tend to avoid making risotto, because they feel it takes too long and you have to “wait” for it. I don’t necessarily agree. The therapeutic part is when you stir, and that’s all you have to do. Give it the love it deserves and it will love you back three times more! Risotto is as flexible as pasta. You can add whatever you want. My favourite though, will always be a mushroom risotto. Especially with dried porcini’s it lends a slightly wild and rich, earthy taste to the dish. Whenever I have no idea what to cook and our fridge is empty from meat for a roast on a Sunday, I turn to risotto. Its always there for me in my food cupboard and it may just be the big lion’s best friend. If I have EVER seen someone eat copious amounts of risotto, that’s my man with his mouth filled to the rims! porcini

Porcini Mushroom Risotto

Ingredients

1 x pack of dried porcini mushrooms

1 cup of fresh, chestnut mushrooms, roughly chopped

1 1/2 cups of dry white wine

1 x teaspoon crushed garlic

2 x cups Arborio rice

1 pack of bacon, cut into small bite size pieces

1 x onion, finely chopped

60g butter

2 x tablespoons olive oil

juice of one lemon

salt & pepper to taste

1 x cup fresh soya / edamame beans

1/2 cup of freshly grated parmesan

1/2 cup of chicken stock.

500ml hot water

risotto Place the porcini mushrooms in a measuring jug. Pour the boiling water over the mushrooms and allow to stand. Meanwhile, add the butter and the olive oil to a wide,big pan. Gently fry the onions for until glassy. bacon Add the bacon and cook for about 5 – 8 minutes. Add the Arborio rice and mix through, making sure all the rice is glazed with the butter and olive oil. onion Pour in the white wine and mix through. When the liquid has almost been absorbed by the rice, add a little bit of the porcini mushroom liquid. lemon Stir through again. The secret to risotto is that you must keep stirring, and as soon as the liquid has been absorbed, you add some more again and keep stirring. Lemon juice Alternate your liquid with the chicken stock and the mushroom liquid. edamame beans For step by step, I borrowed a link from WikiHow to show those that might feel they’re not sure how much liquid to add at once etc. http://www.wikihow.com/Make-Risotto-Rice lemon juice When you have used half of the liquid, add the mushrooms and the soaked porcini mushrooms. edamame beans Mix through and keep stirring until all the liquid has been used. edamame beans Add the edamame beans and the lemon juice and mix through. risotto Taste the risotto and season with salt and pepper. risotto Mix through the parmesan cheese.Plate up and grate over a little more parmesan cheese, and tuck in! risotto