Little ears. That’s the literal translation of orecchiette. Orecchiette pasta was invented as a way to use every last bit of pasta dough.
Finely grated dried shiitake adds a big umami boost to this simple pasta.
Ingredients
4 tbsp extra virgin olive oil
4 shallots, finely minced
4 cloves garlic, minced
salt and pepper, to season
150ml cream
400g dried orecchiette pasta
150g shiitake mushrooms
2 tbsp finely chopped chives
1/4 cup grated parmesan cheese
Dried shiitake mushrooms
Preparation
1. Heat the olive oil in a large frying pan over a medium heat and cook the shallots and garlic until fragrant. Add the mushrooms. Season well with salt and pepper and fry, stirring occasionally, for about 10 minutes until very well browned.
2. Add the cream and simmer for 5 minutes.
3. While the mushrooms are cooking, cook the pasta according to the packet instructions until just al dente. Drain well and add to the simmering mushrooms, tossing to coat in the sauce for just a minute or two.
4. Divide the pasta among warm serving plates and, using a rasp grater, scatter the dried shiitake mushrooms on top. Finish with the chives and parmesan cheese and serve.
main ingredients: type of dish:main cuisine:specific recipes: Chef-recipeseason and occasion: Fall Type of meal: dinner
main ingredients:
type of dish:
main
cuisine:
specific recipes:
Chef-recipe
season and occasion: Fall
Type of meal:
dinner
