Pasta alla zingara is a creamy North Italian recipe full of colourful fresh ingredients combined with garganelli pasta to create a mouthwatering and beautiful dish.
INGREDIENTS:
1 red bell pepper
1 yellow bell pepper
1 onion
1 garlic clove
200 g mushrooms champignon/button
250 g peeled tomatoes
120 g pancetta
150 ml fresh cream
5 tbsp extra virgin olive oil
fresh parsley
salt for pasta and to taste
pepper to taste
INSTRUCTIONS
The sauce:
1). Clean the mushrooms and cut them into slices.
2). Crush the garlic and place it a pan (skin on) with 2 tablespoons of olive oil then add the mushrooms. Cook for a few minutes, until the liquid dries out. Remove the garlic and set aside.
3). Peel the onion and finely slice it. Cut the pancetta into cubes or lardons.
4). Heat 2-3 tablespoons of olive oil in a large skillet, add the onion, cook it for a few moments until it starts to soften, then add the pancetta and cook for a few minutes more.
5). Cut the bell peppers into strips and add them to the onions and pancetta. Cook for a few more minutes until they are soft, then add the tomatoes and simmer the sauce covered for 15 to 20 minutes over a low heat.
Make the pasta
Combine the flour and the semolina. Tip onto a work surface and make a well in the middle. Crack the eggs inside the well and beat with a fork, incorporating the flour a little at the time, until you see some lumps of dough coming together. Carry on with your hands, kneading the dough until you have a smooth, elastic ball. Flatten it into a disc. Cover and leave to rest for half an hour.
Cut the sheet of dough into 4 centimeter wide strips the cut into squares.
Form the garganelli using a "pettine" (comb) or a gnocchi board.
Finish the sauce:
Add the cooked mushrooms to the sauce. Then the cream, season with salt and pepper, stir and leave to flavour for a minute or two more.
In the meantime put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
Cook the pasta and finish the dish:
Cook the pasta for 2 or 3 minutes until al dente or if using store bought pasta, cook according to the instructions on the packet. Add the pasta to the sauce, mix well and sauté for two minutes. If the sauce seems dry add some of the pasta cooking water. Serve sprinkled with chopped parsley.
Негізгі бет Тәжірибелік нұсқаулар және стиль GARGANELLI PASTA ALLA ZINGARA WITH PEPPERS AND MUSHROOMS
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