We recently cooked pheasant breast in a creamy parmesan sauce (see here) and commented in the last blog that the sauce would work well as a pasta sauce. So here we are!
The recipe for the sauce is largely the same as when cooked with pheasant breast although we added some finely chopped kale stems simply as we had some in the garden that needed to be used. This is the sort of recipe which will happily accommodate what you have to hand. The sauce was made exactly as we had done previously and so we will only cover it briefly here.
The EGG was set up for direct cooking. The lardon/pancetta pieces were sautéed until they took on some colour then the chopped onion was added and cooked till translucent. Mushrooms followed and they were cooked for another 5 minutes before the garlic was then added and cooked through for another minute or so.
Time to deglaze the pan, adding the wine, then cooking off the alcohol and reducing the volume a little. 200ml of concentrated chicken stock was then added followed by a handful of peas (and on this occasion some finely chopped kale). This was cooked for 2-3 minutes before taking the pan off the heat.
Once off the heat we stired in the creme fraiche and the parmesan and kept the pan warm whilst cooking the pasta. When the pasta was almost ready we put the sauce back on a gentle heat and added the pasta to the sauce with a little of the pasta water and completed the last minute of the pasta cooking as we tossed it in the sauce.
We were using Radiatori, a pasta developed in the period between the two World Wars and named as they look a little like a vintage car radiator. They work really well with this sort of thick creamy sauce which clings beautifully. Served with more fresh parmesan, this a very opulent pasta dish!
…………… definitely one to return to!!
Radiatori pasta with a creamy mushroom pea and parmesan sauce
A lovely robust pasta with a great rich creamy rustic sauce!
- Small onion finely diced
- 1 large garlic clove finely chopped
- 150g mushrooms, stalks removed, sliced
- 100g of lardon/pancetta/bacon
- 50g of grated Parmesan
- A handful of peas and a couple of finely chopped kale leaves/stems
- 50g butter
- A glug of olive oil
- Glass of white wine
- 200ml strong chicken stock (1 stockpot in 200ml water)
- 4 tbsp creme fraiche
- Step 1 Set up the Big Green Egg for direct cooking at around 180C (can also be done on the hob in a kitchen.) Heat the sauté pan and cook the lardon/pancetta pieces until they take on some colour. Add the chopped onion and cook till translucent.
- Step 2 Add the mushrooms and cook for a further 5 minutes or so until softening. Add the chopped garlic and cook for another minute or so then add the wine to the pan to deglaze. Cook for a few minutes to drive off the alcohol and to reduce the volume a little. Add the stock and the peas and kale – cook for a further 3 minutes then remove from the heat
- Step 3 add the creme fraiche and parmesan after putting the pan back on the heat and bringing the temperature up a little when you are ready to stir in the pasta.
- Step 4 In a separate pan cook the pasta. With one minute of pasta cooking time left, transfer and stir it into the sauce with a little pasta water. Serve with more parmesan