Serves: 5 | Cooking Time: 25mins
- 1 x 500g pkt. Giuseppe Cocco Farfalle
- Salted Water
- 20ml Olive Oil
- 30g Salted Butter
- 30ml Extra Virgin Olive Oil
- 350g Shiitake Mushrooms – roughly chopped
- 350g Cremini Mushrooms – roughly chopped (or small Portobelini as a substitute)
- 1 tbsp. Minced Shallot (baby white onion as a substitute)
- 1 tsp. Minced Garlic
- 50ml Dry White Wine
- 200ml Heavy Cream
- 250ml Vegetable Broth
- 40g Parmigiano Reggiano – finely grated (Grana Padano as a substitute)
- 100g Goats Cheese Chevin – torn into small pieces
- Salt & Black Pepper
- 100g Goats Cheese Chevin
- 100g Curly Kale
- 10g Chives – finely chopped
- 25g Parmigiano Reggiano – finely grated
- 25ml Extra Virgin Olive Oil
Roll the chevin into little balls of 5g each. Makes 20 (5 per portion)
Heat the oven to 180deg C. Lightly dress kale with olive oil and a pinch of salt. Bake in the oven for 15mins to crisp, then remove to cool to room temp. Once cooled, break up into smaller shards.
In a large pan, over a medium heat, add butter and olive oil and allow butter to reach foaming point. Add mushrooms and sauté for 10mins to caramelise. Season lightly with salt. Add minced shallots and garlic to soften for a further 5mins.
Deglaze pan with white wine, reduce by ¾. Follow up with heavy cream and vegetable broth, allow to simmer away until thickened (to the consistency of pouring cream). Add grated parmigiano and goat’s chevin and allow the cheese to melt slightly to add texture to the sauce.
Whilst the sauce is simmering slowly, cook the pasta, in a large pot, in well salted water according to the indicated cooking time on the packet. Test the pasta with 2mins to spare to ensure that you achieve an ‘al dente’ result. Once cooked, drain from the water (reserve ½ cup of pasta water to adjust sauce if necessary) and dress lightly with olive oil.
Add the cooked Farfalle pasta to the sauce and combine well to coat the pasta. Adjust the consistency of the sauce with the reserved pasta water if necessary. (The sauce should not be overly thick as it will continue to thicken as the dish cools on the table)
Plate the pasta on 5 warm pasta bowls, garnishing with the little balls of goat’s cheese, the crispy kale, chopped chives and a sprinkle of Parmigiano.
Dress very lightly with the olive oil and serve.
Chef Paulo Santo – Santo & Santo