PICI PASTA WITH BROC­COL­INI, MUSH­ROOMS & MOZ­ZARELLA

Country Style - - COUNTRY CHEF ADAM BANTOCK -

Serves 4 (See pho­to­graph, page 81)

1 bunch broc­col­ini, trimmed 100g Swiss brown mush­rooms 100g pine mush­rooms* 100g shimeji mush­rooms* 100g ch­est­nut mush­rooms* 1 ta­ble­spoon olive oil, plus ex­tra to serve 20g buttt­ter 110g large bufff­falo moz­zarella, drained fifinely grated parmesan, to serve crusty sour­dough bread and buttt­ter, to serve

PICI PASTA

2½ cups 00 plain flflour** ¾ cup sparkling mineral wa­ter 1 ta­ble­spoon olive oil rice flflour, for dust­ing

To make pici pasta, place flflour, mineral wa­ter and oil in a bowl and mix un­til well com­bined. Use your hands to bring dough to­gether, then gently knead un­til smooth. Cover with plastic wrap and set aside at room tem­per­a­ture for 30 min­utes to rest. Line a tray with a clean tea towel and dust with rice flflour. Roll hazel­nut­sized pieces of pasta dough into 30cm strips (pici should look like rus­tic, fat spaghetti). Trans­fer pici to pre­pared tray and lightly dust with rice flflour. Cut broc­col­ini length­ways into thin pieces. Blanch broc­col­ini in a saucepan of boil­ing wa­ter for 1 minute or un­til bright green and just ten­der. Drain, then re­fresh un­der cold run­ning wa­ter. Trans­fer broc­col­ini to a bowl and re­frig­er­ate un­til re­quired. Cut mush­rooms into uni­form pieces, leav­ing smaller mush­rooms whole. Heat oil and but­ter in a large, deep fry­ing pan over a medium-high heat un­til but­ter melts. Cook mush­rooms, stir­ring oc­ca­sion­ally, for 10 min­utes or un­til golden and liq­uid has evap­o­rated. Sea­son with sea salt and black pep­per. Bring a large saucepan of salted wa­ter to boil over a medium-high heat. Add pici and cook for 2 min­utes or un­til pasta rises to sur­face. Us­ing a slot­ted spoon, trans­fer pici to fry­ing pan with mush­rooms. Add broc­col­ini and toss over a medium heat un­til mush­rooms and broc­col­ini are heated through and pasta is coated with pan juices. Di­vide pasta among shal­low serv­ing bowls or plates. Tear moz­zarella into pieces and ar­range on pasta. Driz­zle with ex­tra olive oil, if de­sired. Serve with fifinely grated parmesan, crusty sour­dough bread and but­ter. * Avail­able at gourmet food stores, spe­cialty green­gro­cers and farm­ers’ mar­kets. ** A su­per-fifine Ital­ian flflour grade used to make pasta. Avail­able at su­per­mar­kets and del­i­catessens.

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