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Mushroom Maltagliati
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
I make a lot of pasta by hand and as a by product I always have leftover scraps of pasta that I put in the freezer. This recipe is a simple way to use up those leftovers and coat the pasta in heaps of flavour.
Ingredients
Pasta
- 400g pasta scraps
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 1 cup mushrooms, sliced
- 4 tbs olive oil
- 1/2 tsp of thyme
- 50g butter
- 100g goat's cheese
- 2 tbs pine nuts
Pangrattato
- 400g pasta scraps
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 1 cup mushrooms, sliced
- 4 tbs olive oil
- 1/2 tsp of thyme
- 50g butter
- 100g goat's cheese
- 2 tbs pine nuts
- 1/4 cup breadcrumbs
- 1tsp lemon zest
- 2 anchovies, finely chopped
- 1 tbs olive oil
- 1 clove garlic, crushed
- 1 tbs parmesan, finely grated
Method
- STEP 1Place a pot of water on the stove to boil. Heat the olive oil in a large pan over a medium heat. Add the onions and sauté until soft. Add the garlic, mushrooms and thyme to the pan. Stir constantly until golden and reserve until later.
- STEP 2To make the pangrattato, heat the olive oil in a small pan before adding the breadcrumbs, lemon zest, garlic and anchovies. Fry until golden, stirring constantly, and take off the heat. Transfer to a bowl and allow to cool before adding the parmesan.
- STEP 3Add salt to the water before adding the pasta. While this is cooking, toast the pine nuts in a dry pan over a medium heat until golden. When the past is aldente, toss it through the mushroom mix. Melt through the butter and coat the pasta, season to taste.
- STEP 4To serve, use tongs to dish the pasta into bowls before topping with the goat's cheese, pangrattato and pine nuts.
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