Italian
10 Minute Kitchen
From
10 Minute Kitchen
season
2
episode
3
Farfalle Boscaoila
With
Adam D'Sylva
SERVES
4
Ingredients
50g grated Pecorino
1 tbsp Ligurian olives
Chopped parsley for garnish
250g Barilla Farfalle pasta
Salt for seasoning
1kg onion, chopped
50g garlic
1/8 bunch thyme
1kg Costa flat mushrooms
300g Shimeji mushrooms
400g Costa brown mushrooms
100g dried Porcini mushrooms
300ml white wine
1L hot water (for porcini)
2L thickened cream
Method
Soak dried porcini in a small bowl of hot water. Reserve the liquid.
Boil salted water on high heat in a pot. Add farfalle pasta and cook for approx. 10 mins or until al dente.
In another pan, saute onion, garlic and a touch of pasta water until translucent.
Chop remaining mushrooms roughly and add to the onions with the white wine, thyme, cream, porcini mushrooms and soaking liquid.
Season with salt and pepper and simmer for approx. 10 mins.
Add pasta to the pan with the boscaiola sauce.
To serve, season with Pecorino and parsley.
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