Harfin, writer, publisher, social historian and genealogist
Mushroom & Ricotta Pasta
When served with a salad this is a perfect lunch dish for two or three or a main meal for two.
150gms good sized chestnut mushrooms
175gms small pasta shapes (I use farfalle)
1tbsp olive oil
2 small shallots chopped finely
100mls white grape juice
125gms ricotta cheese
1tbsp chives finely chopped
1tbsp parsley finely chopped
freshly ground sea salt and black pepper
I find it easier to measure / weigh out all the ingredients first. In this way, the dish should take no longer than fifteen minutes from the time you start cooking until the time of serving up.
With a fork, stir the ricotta cheese in a small bowl, until it’s smooth and creamy.
Using a paper towel wipe the mushrooms gently to remove any particles of dirt or compost, and slice them thickly.
Bring a pan of water to the boil, add the pasta and cook for the time specified by the manufacturer (farfalle usually takes around 12 minutes).
When the pasta is cooked, drain, cover and keep warm.
While the pasta is cooking, heat the olive oil in a large fry-pan, add the onions and cook for about a couple of minutes over a moderate heat.
Add the mushrooms to the onions and cook until the mushrooms are soft and tender (about three to four minutes).
Add the grape juice to the fry-pan, bring to the boil then reduce the heat and simmer for another minute or two.
Gently stir in the ricotta cheese and mix thoroughly; cook gently for a further couple of minutes more then remove from the heat.
Stir in the fresh herbs, and season lightly with freshly ground sea salt and black pepper to taste.
Tip the cooked (and drained) pasta into the mixture in the fry-pan and thoroughly mix together so that the creamy mushroom sauce has evenly coated the pasta.