Not long ago, for dinner I cooked this gorgeous Autumn pasta dish full of decadent colors like orange, brown and ocher. I bought fresh pasta in the supermarket, some Italian linguine and boiled them in a saucepan for a couple of minutes (counting from the second the water started to bubble). I set them apart and refreshed them in cool tap water before adding to the rest of the dish. I pour in a blender some olive oil, some leaves of fresh basil and a big clove of garlic and mixed it to a sauce that I used to fry the rest of the ingredients in a pan: a peeled and chopped sweet potato, finely chopped mushrooms (a difficult word for me, since I always called them champiñones) and roasted, peeled and chopped chestnuts. When they started turning golden, I poured in the pasta and a glass of heavy whipping cream and let a sauce be formed in the heat for about 1 minute and a half, no more, as you want that carbonara texture, light brown in this case. Before serving I refreshed in mixing the whole thing with a whipped egg white.
Seasonsetional!
No comments:
Post a Comment