Tag Archives: parmesan

Baked Pappardelle with Pancetta and Porcini

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After receiving a pot of Porcini Mushrooms for Xmas (Santa has good taste), I knew they would come into good use at some point soon. So while sat watching morning TV, full of a cold and feeling thoroughly miserable, ‘The Good Cook’ with Simon Hopkinson came on and after a few minutes he started cooking this dish. It was just the recipe I was after and something that would make me feel a whole lot better after eating it 🙂

Now, after family praise for the Seafood Curry, the reaction to this dish was even better! I got a “now you really must cook this again soon – really yummy” comment. I have to agree and it is definitely my kind of comfort food and so simple to make. What was really nice was the contrast in flavours between the earthy nutty taste of the porcini and the cured sweeter taste of the pancetta along with the pasta, sauce and salty parmesan – perfect combination.

Ingredients:
500ml/18fl oz milk
20g/¾oz dried porcini mushrooms
40g/1½oz butter
25g/1oz plain flour
salt and freshly ground black pepper
100g/4oz pappardelle
50g/2oz pancetta, cut into 2cm/1in pieces
4-5 tbsp freshly grated parmesan

1. Preheat the oven to 190C/375F/Gas 5.

2. Warm the milk in a saucepan, add the porcini mushrooms, remove from the heat and soak for 10 minutes. Strain through a sieve suspended over a bowl, pressing lightly on the mushrooms with the back of ladle to extract all the milk.

3. Heat the butter in a clean saucepan, add the flour and stir over a low heat for 2-3 minutes without colouring the roux.

4. Pour in the porcini-flavoured milk all in one go and whisk together vigorously until smooth. Cook the sauce for a further 10 minutes, or until the sauce has thickened. Season lightly with salt and freshly ground black pepper and set aside.

5. Bring a large pan of salted water to a rolling boil. Add the pasta and cook until al dente. Drain in a colander, tip into a roomy bowl and carefully stir in the sauce, porcini and pancetta until well combined.

6. Place the pasta into a lightly buttered oven-proof dish. Smooth the surface and cover with two tablespoons of the parmesan. Bake in the oven for 30-40 minutes, or until bubbling around the edges and golden-brown.

7. Serve the dish piping hot at the dinner table and have extra cheese at the ready.

Enjoy!

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Savoury Palmiers

I am not exactly sure where recipe came from but it is a very good one – so much so that my younger brother told various people, when they asked where they came from, that it was “probably M&S!” Not sure whether that is a compliment or not. 🙂

They taste fantastic and are fun to make. They are perfect for a Dinner Party or family gathering and whenever we go home and my Mum has made them, they don’t last long!

Makes 20/30

Ingredients:
1 Packet Ready-rolled Puff Pastry
1 packet Boursin Cream Cheese with herbs
1 or 2 Packets of sliced Parma Ham or the equivalent
4tblsps Grated Parmesan Cheese
Fresh sprigs parsley and chives or thyme, chopped finely
1 Large free-range egg, beaten for glazing
Flour for dusting

Oven 200ºC (400ºF); 180ºC Fan Oven; Gas Mark 6

1. Take that pastry out of the packet and lay on a floured board.

2. Cut to size 18cm X 35cm.

3. Take the Boursin that has softened from being out of the fridge, put in a basin and mix together until smooth.

4. Spread this carefully over the pastry, being careful not to cut through it.

5. Arrange the slices of Parma Ham over the top and scatter with the herbs and Parmesan cheese.

6. Taking one of the long sides roll up tightly to the middle and then repeat on the other long side so that the two rolls meet together in the middle and touch one another. If they won’t stick brush a little of the beaten egg down the long join. Do NOT worry if they are not quite exactly the same size.

7. Place on a baking tray, cover with cling-film and chill for at least 20 minutes.

8. Trim of both the ends to make it look neat, brush with the beaten egg and then cut crossways into 1cm thick slices.

9. Put the slices on a lightly oiled non-stick baking tray, or use non-stick baking paper, and cook for approx 12/15 minutes when they should be golden brown.

10. Cool on a wire rack and serve warm – they will disappear in seconds!

NB These freeze well so can be made in advance, and defrosted before eating, when they will need to be reheated in the oven (see temperature above) for 5/10minutes. If this is the case cook them until lightly browned before freezing as they will turn golden when they are reheated.

Enjoy!

Chicken, Porcini and Rocket Risotto

I am always up for experimenting and changing a recipe if I find a good basis, to add something new or adjust it for my tastes and this is one such recipe – after all, this is what I am learning that cooking is all about.

I love a good Italian Ask style Chicken and Mushroom Risotto – its the same wherever you have it and I have not had a bad one yet! So when I saw the Porcini and Spinach Risotto recipe in a suppliment with a free copy of an Olive Magazine, I thought I would have a go at it, having never made a risotto before and keen to keep trying to learn new things.

So I followed the recipe to the letter and it was very good, if not lacking something though – so I reminded myself of the Chicken and Mushroom Risotto’s I had had before and decided that next time I cooked it I would add chicken to the recipe.

A month went by and we decided to make it again and added the seasoned chicken that I had browned off at the start, along with a change from spinach to rocket – I had no spinach in my cupboard or fridge but had an abundance of rocket, some which was growing in my ‘cut and grow’ salad leaf box.

My girlfriends reaction to the changed recipe was ‘wow thats as good as you get in a restaurant’ which was great to hear and a lot more than had I expected! Due to that reaction, I have since made it several times at home and also for my parents on a visit back to the family home – they loved it too.

It certainly isnt rocket science (no pun intended… honestly) and has probably been made a thousand ways like this before but for me to learn to put ingredients together in this way and make something that I love to eat time and time again, cant be that bad!

So here is my Chicken, Porcini and Rocket Risotto variation:

25g Dried Porcini
2 Chicken Breasts (diced)
50g Butter
1 Onion (sliced)
1 Garlic Clove (crushed)
250g Chestnut Mushrooms (the magazine said 200g but every punnet I buy is 250g so why waste the extra 50g)
150g Risotto Rice
1 Glass of White Wine (Large preferably)
750ml Vegetable Stock
50g Rocket
Parmesan shavings

1 Soak the porcini in boiling water for 10 minutes and strain through a sieve, keeping the liquid for the risotto later.

2 After soaking, roughly chop the porcini.

3 Heat the butter in a large pan and cook the onion and garlic till soft.

4 At the same time, brown the diced chicken breasts in some olive oil and season and put to one side once cooked.

5 Once the onions are soft, add the sliced chestnut mushrooms and cook for 5 minutes.

6 Then add the chicken, porcini and rice and stir together until coated.

7 Tip in the wine until it is absorbed.

8 Gradually add the stock and porcini liquid, stirring, until the rice is tender with some bite.

9 Stir in the rocket until wilted.

Serve with parmesan shavings and enjoy!

NB I have noticed that the more organic the chestnut mushrooms are (they seem a lot darker) the darker the dish and rice is once cooked. Using supermarket mushrooms, the rice and dish appears a lot lighter once cooked. If it is darker, dont panic – you havent burnt it!!

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Porcini on Foodista