Wide pasta, roasted pine mushroom and pangrattato
Recipe by Nadine
With mushrooms in season right now, Slow Food Melbourne contributor, Nadine Smith has whipped up this belly warming and delicious pasta dish. (Serves 4)
- 120ml extra virgin olive oil
- 3 anchovy fillets
- 2 garlic cloves, thinly sliced
- 2 or 3 sprigs of fresh thyme
- 120gm yesterday’s market bread, blitzed to coarse crumbs
- 1 tray of pine mushrooms
- 5 – 6 sprigs of fresh thyme
- Salt flakes & freshly ground pepper
- 450g fresh pappardelle pasta
- 30g fresh parmesan, shaved with a peeler
- Begin by making the pangrattato. Heat 80ml olive oil in a fry pan, add the anchovy and garlic and cook for a few seconds before adding the breadcrumbs. Stir continuously and cook until golden. Transfer the pangrattato to a shallow bowl and set aside until ready to use.
- Preheat oven to 180C. Arrange the pine mushrooms with the thyme sprigs on an oven proof tray, drizzle with remaining olive oil then season with salt and pepper. Bake for 20 mins until the mushrooms are softened, juicy and golden baked.
- Meanwhile, cook the pasta in a large saucepan of boiling water until al dente, drain and reserve a quarter of a cup of cooking water and return to the pan to keep warm.
- To assemble toss the warm pasta with the pangrattato, baked mushrooms and juices, loosening with some of the reserved pasta water if required. Transfer to a serving bowl and top with the parmesan shavings.