Troccoli al Grano Arso con Funghi Pleurotus, Funghi Castagna, Pepe Verde e Shiitake
Burnt-wheat troccoli with oyster and chestnut mushrooms, green peppercorns, shiitake and fresh cream
My supplier in the Netherlands, Peccati di Gola: Antonio Marella organic troccoli pasta.
“The most personal recipes are often born from a simple desire to leave the beaten path.”
Introduction
This dish was born from a mushroom sauce prepared in advance and later transformed into a rich, creamy pasta dish. The toasted character of Grano Arso meets the earthy depth of mushrooms, the freshness of green peppercorns, the umami of shiitake and the smoothness of fresh cream.
Ingredients
Quantities were not specified in the original recipe; adjust to your number of servings.
For the mushroom sauce
- Chestnut mushrooms
- Oyster mushrooms (pleurotus)
- Shallots
- Bacon lardons
- Green peppercorns
- Dry white wine
- Brown stock
- Shiitake powder
- Salt and black pepper
For the final dish
- Troccoli al Grano Arso
- Prepared mushroom sauce
- Fresh cream
- Grated Parmesan cheese
- Shiitake powder
- Sage powder
- Dried sage leaves, for garnish
Method
1. Start the mushroom sauce
Sauté the shallots and bacon lardons until lightly golden. Add the green peppercorns.
2. Brown the mushrooms
Add the chestnut and oyster mushrooms and cook until well browned.
3. Deglaze and reduce
Deglaze with dry white wine. Add a small amount of brown stock and reduce gently. Stir in the shiitake powder and season with salt and black pepper.
4. Keep the sauce safely until serving
Use the sauce immediately, or cool it promptly in shallow containers and refrigerate or freeze it. Do not store this low-acid sauce with mushrooms and bacon in sealed jars at room temperature; sterilizing jars alone is not a safe preservation method.
Final preparation
5. Warm the mushroom sauce
Place freshly prepared or properly refrigerated mushroom sauce in a saucepan, adding a little hot water if needed. Reheat until thoroughly hot. A four-minute boil does not make improperly preserved sauce safe.
6. Cook the troccoli
Cook the Troccoli al Grano Arso for about 20 minutes, or according to the pasta’s package directions, stirring gently during the first stage of cooking.
7. Add cream and finish in the pan
Add fresh cream to the sauce and simmer for one minute. Drain the pasta while still slightly al dente, then combine it with the sauce. Cook for approximately three more minutes so the pasta absorbs the cream and flavours.
8. Season and serve
Add a small amount of shiitake powder and sage powder. Finish with grated Parmesan. Serve immediately, garnished with dried sage leaves.
From my experience in the kitchen
The toasted notes of Grano Arso complement the mushrooms, green peppercorns and Parmesan. The final minutes in the pan help the pasta take on the sauce's creamy texture.
Food safety
The original account described sauce stored for several weeks in sterilized jars and boiled again before serving. That method is not a verified safe preservation process for a low-acid mushroom-and-bacon sauce. If the sauce was stored at room temperature without a validated pressure-canning process, discard it rather than taste or reboil it.
Allergens
Contains wheat (gluten) and milk (cream and Parmesan). Check packaged stock, bacon and pasta labels for other allergens.
Reacties