Wednesday, 24 July 2013

Tagliatelle alla boscaiola (taglietlle with ham, mushrooms and cream).

I brought Gino D'acampo's pasta cook book from The Works for a bargainous £6 a couple of years ago but for some reason I have only cooked 2 recipes from this book. I probably would have cooked more recipes as there are some brilliant pasta recipes if I had spent more time having a good read of this cookbook; I intend to cook more pasta dishes from now on. I really like spaghetti carbonara and sought to make a similar dish but wanted something with a twist. What I stumbled upon is this papperdelle alla boscaiola which I turned into a tagliatelle version . I really liked the use of cherry tomatoes as it gave the dish another dimension and although the recipe contains cream and Parmesan, including mushrooms and cherry tomatoes makes this dish almost healthy :-)
Here is how my tagliatelle alla boscaiola turned out:
Tagliatelle alla boscaiola.

Tagliatelle alla boscaiola. 

Serves 4
4 tablespoons olive oil
1 large white onion, finely sliced
250g cooked ham, diced
200g mushrooms, sliced
a tin of cherry tomatoes (or use around 20 cherry tomatoes, halved)
100ml double cream
500g tagliatelle
100g freshly grated Parmesan cheese
salt and pepper.

1) Heat the oil in a large frying pan or a wok over a medium heat and add the onion. Fry for about 5 minutes, stirring occasionally with a wooden spoon. Add in the ham and mushrooms and continue to cook for a further 3 minutes.
2) Pour in the cherry tomatoes and stir well. Simmer gently, uncovered, for 8 minutes, stirring every couple of minutes. Pour in the cream and season with salt and pepper. Mix everything together then remove from the heat and set aside.
3) Meanwhile cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip back into the same pan. Pour in the Boscaiola sauce and stir everything together for 30 seconds to allow the flavours to combine.
4) Serve immediately with freshly grated Parmesan cheese sprinkled on top.


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