Mushroom Maltagliati
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Pasta
- 400g pasta scraps
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 1 cup mushrooms, sliced
- 4 tbs olive oil
- 1/2 tsp of thyme
- 50g butter
- 100g goat's cheese
- 2 tbs pine nuts
Pangrattato
- 400g pasta scraps
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 1 cup mushrooms, sliced
- 4 tbs olive oil
- 1/2 tsp of thyme
- 50g butter
- 100g goat's cheese
- 2 tbs pine nuts
- 1/4 cup breadcrumbs
- 1tsp lemon zest
- 2 anchovies, finely chopped
- 1 tbs olive oil
- 1 clove garlic, crushed
- 1 tbs parmesan, finely grated
Method
step 1
Place a pot of water on the stove to boil. Heat the olive oil in a large pan over a medium heat. Add the onions and sauté until soft. Add the garlic, mushrooms and thyme to the pan. Stir constantly until golden and reserve until later.step 2
To make the pangrattato, heat the olive oil in a small pan before adding the breadcrumbs, lemon zest, garlic and anchovies. Fry until golden, stirring constantly, and take off the heat. Transfer to a bowl and allow to cool before adding the parmesan.step 3
Add salt to the water before adding the pasta. While this is cooking, toast the pine nuts in a dry pan over a medium heat until golden. When the past is aldente, toss it through the mushroom mix. Melt through the butter and coat the pasta, season to taste.step 4
To serve, use tongs to dish the pasta into bowls before topping with the goat's cheese, pangrattato and pine nuts.
