Snails with Gor­gonzola and squid-ink pasta

Recipe Phillippa Cheifitz

House and Leisure Food - - FRONT PAGE -

1 onion, chopped 6T olive oil 500g porta­bellini mush­rooms,

brushed and sliced 2 gar­lic cloves, crushed salt and milled black pep­per 125g spaghet­tini, cooked ½ cup chopped ital­ian pars­ley 12 large eggs, beaten 1 cup grated im­ported pecorino olive oil to driz­zle chopped pars­ley, to gar­nish

Serves 4–6

In a wide pan with a heat-proof han­dle, gen­tly soften the onion in a ta­ble­spoon of oil. Add another two ta­ble­spoons of oil and the mush­rooms, and in­crease the heat. Stir-fry briskly un­til just cooked. Stir in the gar­lic and some sea­son­ing, then re­move from the heat.

Mix in the well-drained pasta, pars­ley, eggs and half a cup of pecorino. Heat the re­main­ing oil and add the egg-pasta mix­ture. Cook gen­tly, lift­ing with a spat­ula to al­low any liq­uid egg to run un­der­neath. When al­most set, sprin­kle the rest of the cheese and some sea­son­ing over it, and driz­zle with olive oil. Slide un­der a hot grill to set and brown on top. Gar­nish with chopped pars­ley and cut into wedges for serv­ing.

Mush­room and pasta frit­tata

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