Farfalle with chestnut mushrooms and almonds

AT A GLANCE

  • Serves 6 - 8 people

"Farfalle is my second-favourite dried pasta from childhood, and it's even better fresh," says Orr. "This dish is all about the natural umami in the mushrooms, with a dashi-style stock creating depth and length of flavour."

  • 40 gm (1/3 cup) flaked almonds
  • 1 tbsp olive oil
  • 4 garlic cloves, thinly sliced
  • 2 thyme sprigs
  • 500 gm chestnut mushrooms, trimmed, stalks reserved
  • 100 gm shiitake mushrooms
  • 1 quantity basic pasta dough (see basic pasta recipe)
  • 150 gm butter, coarsely chopped
  • 40 gm (½ cup) grated aged Pecorino Sardo
  • 50 ml extra-virgin olive oil, or to taste
01   Preheat oven to 180C. Scatter almonds evenly over an oven tray and toast until golden (7-8 minutes). Set aside.
02   Heat oil in a large saucepan over medium heat, add garlic, thyme, chestnut mushroom stalks and shiitakes, and cook until golden (3-4 minutes). Add 700ml water, bring to the boil and cook until stock is reduced by half (30-35 minutes). Season to taste and strain into a large bowl (discard solids).
03   Prepare pasta according to basic pasta recipe, but roll to a thickness of 3mm. Cut 5cm squares from pasta sheets (see note) and pinch 2 sides of each square inwards to form a bow, squeezing gently to secure. Set aside on a lightly floured tray and repeat with remaining dough. Cover with plastic wrap to prevent drying.
04   Heat half the butter in a deep-sided frying pan over medium-high heat and cook chestnut mushrooms until golden (3-4 minutes). Deglaze pan with reserved mushroom stock, add remaining butter and whisk to emulsify.
05   Cook farfalle in a large saucepan of boiling salted water until al dente (2-4 minutes). Drain, then add to mushroom sauce with pecorino and extra-virgin olive oil, and toss until the cheese is melted and sauce is shiny. Season to taste and serve hot scattered with toasted almonds.

Note For fancy edges, use a crinkle pasta cutter; run it through a pasta sheet lengthways, then cut widthways with a knife for straight edges.

Topics:

AUTUMN, ALMONDS, ITALIAN, PECORINO, MAIN, VIDEO, MUSHROOMS, PASTA, GARLIC, THYME

Recipe:

MITCHELL ORR, 121 BC, SYDNEY

Photography:

WILLIAM MEPPEM

Styling:

LYNSEY FRYERS-HEDRICK , LISA FEATHERBY

Drinking Suggestion:

A FULL-BODIED WHITE WINE WITH FRESH ALMOND AND CANDIED LEMON CHARACTERS AND A LITTLE SEA-SALT NUANCE. A 2010 BARRACO GRILLO, FROM THE WEST COAST OF SICILY, WOULD BE LOVELY. , suggested by GIORGIO DE MARIA

FEATURED IN

Mar 2014

Mar 2014

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