This is my recipe for......Spring (its bloody snowing today) Pasta with Morels, Peas and Pancetta
Remember Morels have to be cooked before eating...or you’ll get a sore tum!
- Knob of Salted Butter
- 1 small tub of cream
- 1 Shallot...shallots have to go in every pasta dish ....I think (I also pop a little chopped chilli but I’m chilli mad)
- Glug of cognac or dry martin, or any nice boozy stuff...not wine...I drink that! (Dino still half price at Tesco’s!)
- 10 or so (depending on your find). Fresh morels, rinsed, drained and patted dry. Cut them in half to check for highland bugs!
- Bag or so. Linguine or similar I really like the Newtonmore co-ops "spaghetti alla chitarra"...it’s in the co-op now, try it its great!
- Glug Good olive oil...
- 1 cup frozen peas - defrosted
- Pack of Pancetta , chopped (you can get it in twin pack, just use one)
- Cup freshly grated Parmesan (do not use the crap that comes in tubs it must be the real deal)
- ½ cup shaved, Peccorino (hard, salty Italian cheese, some supermarkets stock it....I’m lucky Murchies in Kingussie has it),
Some Steps:
In a large frying pan, melt the butter over moderately low heat then turn up high and add the shallots and chopped morels. Add the booze when the shallots are cooked (if the pan is hot enough set the booze alight although this does not really matter, I just like fire), the cream and salt and lots of pepper to taste, and bring the mixture to a boil; simmer them, covered, for 8 minutes and keep the mixture warm. In a pot of boiling, salted water, cook the pasta until it is al dente. While the pasta is cooking, in a large, deep pan, heat olive oil over low heat, add prosciutto and gently cook. Drain the pasta, add it to the large frying pan and toss it with the olive oil, lifting the strands. Add the morel mixture, ½ cup of the Parmesan, and pepper to taste and toss the mixture well. Add blanched peas and mix one more time to heat. Serve the pasta on heated plates with the shaved pecorino adorning the top and some chopped CURLY parsley (not that flat leave crap). Lots of Dino or Alcoholic ginger beer...my new drink! Enjoy Cam
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