Ingredients
400g dried orecchiette
100g pecorino, shaved
extra virgin olive oil
small handful baby rocket leaves, to garnish
Mushroom cream sauce
30ml olive oil
20g unsalted butter
100g eschalots, finely sliced
5 garlic cloves, finely sliced
250g button mushrooms, thinly slice
100ml dry white wine
10g dried porcini mushrooms, soaked in 50ml hot water, thoroughly rinsed, finely chopped
1 tbsp thyme leaves
450ml vegetable stock
300ml cream
1 bunch English spinach, leaves washed and chopped
sea salt and freshly ground black pepper
Method
Bring a large saucepan of salted water to the boil. Cook the orecchiette until al dente, strain, and toss through some olive oil. Set aside.
To make the sauce, heat the olive oil and butter in a heavy-based frying pan and cook the eschalots over a low heat until soft and translucent. Add the garlic and button mushrooms, and cook until mushrooms have softened.
Add the wine and simmer until liquid has evaporated.
Add the porcini mushrooms, thyme leaves and stock, and simmer until the liquid has reduced by half. Stir through the cream and spinach and simmer for 2-3 minutes.
Remove sauce from heat and check the seasoning.
Serve sauce into bowls over the orecchiette with a good sprinkle of the pecorino and ground black pepper, and garnish with baby rocket leaves.
Something to drink: Sangiovese. Seek out a classic Italian variety. The 2007 Penfolds Cellar Reserve Sangiovese ($50), from SA's Barossa Valley, has rhubarb, prune and spice notes as well as firm tannins. A sure delight with this dish's Italian flavours.
