Buttery Porcini Mushroom Pasta

                                         

Buttery Porcini Mushroom Pasta 

Dried mushrooms and smoked paprika 

brings a rich earthiness a hit of flavor.

Ingredients:

20g / 1/4 cup Dried Porcini Mushrooms
25g / 1 tablespoon + 2 teaspoons unsalted butter
2 tbsp olive oil
250g /  chestnut mushrooms, sliced also called cinnamon cap.
2 cloves garlic, finely chopped
3 tbsp double cream
200g / 8oz. fettuccine
20g / 1/4 cup Parmigiano Reggiano, finely grated, plus extra to serve
½ x 20g pack chives, finely chopped
smoked paprikaDirections:Put the porcini into a mug, pour over 150ml boiling water, then set aside for 25 minutes. Drain and reserve the liquid, leaving the sediment behind. Chop the mushrooms and set aside.

Melt the butter with the oil in a large frying pan over a high heat. Once foaming, add the chestnut mushrooms, season and fry for about 10 minutes, flipping occasionally, until golden. Stir in the garlic and soaked porcini, fry for about 3 minutes more, then add 4 tbsp soaking liquid and the cream. Bubble briefly, then remove from the heat.

Meanwhile, cook the pasta according to pack instructions. Reserve a cup of cooking water, then drain.

Tip the pasta into the sauce and toss to coat, then add the parmesan, most of the chives and a little pasta water, if needed, to loosen, so the sauce coats nicely. Serve topped with the remaining chives, some smoked paprika and extra cheese.

Cook’s tip
Soak the mushrooms earlier in the day if you have a busy evening coming up. Just keep in the fridge. until needed.

Seared Scallops With Creamy Fettuccini And Peas

Seared Scallops With Creamy Fettuccini And Peas

Simple, yet elegant enough for a dinner party, this beautiful dish is a show stopper.  The classic Alfredo Sauce tastes delicious, but it's actually easy to prepare.  This recipe actually makes more than what you will need.  Store what is left over in an airtight container in the refrigerator and use within three days, tossing it with your favorite pasta and vegetables.  Add a few tablespoons of cream if necessary to loosen it to the proper consistency.

Ingredients:
2 cups heavy cream
1/2 cup unsalted butter
1 cup grated Parmesan Cheese
Pinch of freshly grated nutmeg
Kosher salt and freshly grated pepper

12 ounces dried fettuccini
1/3 cup fresh or frozen shelled peas
Grated zest of one lemon
Kosher salt and freshly ground pepper
1 tablespoon olive oil
1 lb. sea scallops

Directions:

Bring a large pot of generously salted water to a boil over high heat.

To make the sauce, in a saucepan over medium-low heat, warm the cream. In another saucepan over medium heat, melt the butter. Add the warm cream to the butter and stir in the cheese. Add the nutmeg and season to taste with salt and pepper.

Bring the sauce to a gentle simmer and cook just until it thickens slightly, about 2 minutes. The sauce will continue to cook even after you remove it from the heat, so be careful not to overcook it or your sauce will become too thick. Measure out 1 1/2 cups  and save the rest for another use.

Add the fettuccine to the boiling water and cook according to the package directions. Ladle 1 cup (8 fl. oz./250 ml) of the cooking water into a heatproof bowl and set aside. Drain the pasta in a colander, rinse under cold water, drain again and set aside.

Rinse out the pot you cooked the pasta in and place over medium heat. Add the alfredo sauce and rewarm gently. Add the fettuccine and the peas to the sauce and toss and cook until the pasta is warmed through. If your sauce seems too thick, add the reserved pasta water, 1 Tbs. at a time, until you reach the desired consistency. Stir in the lemon zest and season with salt and pepper. Keep warm over very low heat.

In a fry pan over high heat, warm the olive oil. Meanwhile, remove the tough tab of muscle from the edge of each scallop, if necessary, and season them all over with salt and pepper. When the pan is very hot, add the scallops and sear just until rare, 2 to 3 minutes per side.

Divide the fettuccine among plates and top each with the scallops. Serve immediately. Serves 4 to 6.