Italian
10 Minute Kitchen
From
10 Minute Kitchen
season
2
episode
0
Mushroom Penne with Parmesan Crisp
With
Dezi Madafferi
Mushroom penne finished with a shattered parmesan crisp for salt and crunch.
PREP
0
MINS
Cook
0
MINS
SERVES
4
About this recipe
Penne tossed through cup mushrooms and shallot, finished with a lacy parmesan crisp that shatters into the pasta as you eat. Salt and crunch in every forkful, an Italian comfort plate with one clever flourish.
The crisp is the trick. Pile grated parmesan into rounds on baking paper, swirl a glass over them to flatten and bake at 180 for six or seven minutes until the cheese pools, bubbles and sets into golden discs. They keep their crunch through the meal as long as you don't lay them on top of steam.
The sauce underneath is plain on purpose: cup mushrooms sliced thick and cooked hard in olive oil and butter so the water drives off and they brown instead of stew. Shallot, garlic and a splash of pasta water emulsify the fat into a glossy coat for the penne. Black pepper, parsley, more parmesan grated raw at the table.
A bowl that punches above its ingredient list. Glass of something cold and Italian alongside; the rest of the parmesan crisps eaten with fingers between mouthfuls.
Ingredients
- 1 box Barilla Penne Rigate n°73 450 g Costa White Cup Mushrooms
- 2 garlic gloves
- 2 large shallots
- 200g freshly grated Parmesan cheese
- 30g Flat Leaf parsley
- 6 tbs olive oil 25g butter Salt
- Cracked black pepper Retain 120g pasta water (½ cup)
- Extra 200g freshly grated Parmesan cheese for the crisps
Method
1. Put salted water onto boil, add Barilla Penne Rigate once the water is boiling, and cook until al dente (approx. 9 mins)
2. Start by making crisps, grate the parmesan cheese and place on to a tray lined with baking paper
3. Turn a glass upside down to swirl the parmesan into circular shapes
4. Pop into oven at approx for 5 mins, set aside to cool
5. Whilst the pasta and crisps are cooking, slice your shallots and garlic thinly.
6. Add olive oil to the pan with the garlic and shallots, bring to a low simmer and sauté for 2 mins
7. Slice Costa White Cap mushrooms.
8. Add the Costa White Cap Mushrooms and toss to coat, season the Mushrooms with salt and turn up the heat slightly to saute the mushrooms
9. Chop parsley and set aside
10. Cook for a few minutes before adding in 1/2 cup of the pasta water.
11. Add the Parmesan Cheese and parsley and stir well
12. Add the strained Penne Rigate pasta
13. Finish with a generous pinch of cracked black pepper.
14. Serve into individual bowls top with a parmesan crisp and enjoy.
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