Tag-Archive for » Pasta «
I made this from a food member who’s recipe I tagged to make and review and it was very good indeed. I was catching lots of crabs at the time from the end of my jetty and was looking for ways to use the crab meat. She had stated in her notes about the recipe that it was taken from Australian Good Food. If you want to view the original recipe from this person please click here.
Ingredients
400g trofie pasta
1 tablespoon olive oil
20g butter
500g cherry tomatoes or grape or tear drop tomatoes
3 garlic cloves, finely chopped
1 cup dry white wine (250ml)
300 ml light cream
140 g crabmeat
1 bunch basil leaves, finely sliced
2 tablespoons parmesan cheese, grated. I used a lot more than this, I put some in the sauce and then more on top, as we love parmesan cheese.
Method
1. Cook pasta in a large saucepan of salted boiling water according to packet direction and then drain BUT reserving 1/4 cup of cooking water and then return pasta to pan.
2. Meanwhile heat oil and butter in a large frying pan on medium, until butter is foaming and add tomatoes and garlic and cook for 3 to 4 minutes, until tomatoes begin to soften.
3. Using back of a spoon, lightly crush tomatoes to release juices and add wine and simmer, stirring occasionalyy, for 15 minutes, until sauce thickens slightly and season with salt and pepper to taste. * I added the extra Parmesan cheese here and stirred until it had melted.
4. Add cream, crabmeat and reserved cooking water and simmer, stirring gently, for 1 to 2 minutes until heated through and then stir through basil.
5. Add sauce to pasta and gently toss to combine and divide pasta between serving bowls, scatter over parmesan and serve.
Serves 4
Prep Time: 15 Min’s
Total Time: 35 Min’s
All photos taken by me unless otherwise stated.
I tagged this one to make for a game I am involved in as I love morels and especially when they are used in sauces. I served this over 2 very large fillet steaks topped with some prawns. You could serve this over veal, lamb or chicken but I much prefer it with a good steak for a special meal. To view other reviews of this recipe please click here.
Ingredients
2 Ounces morels (dehydrated mushrooms)
1 Cup red wine
2 Shallots, finely minced
1 Tablespoon butter
1 Cup heavy cream
1-2 Tablespoon beef base (I use Better-Than-Bouillon Beef Base, but you can use any condensed beef paste of your choosing)
Black pepper, to taste
Method
1. Soak the dried morel mushrooms in the red wine just long enough to rehydrate them, about 20-30 minutes is usually sufficient. (I use a plastic container with a lid for this step. That way, I can tilt the container occasionally or shake it around a bit, to be sure all the mushrooms are adequately rehydrating.).
2. After the mushrooms are rehydrated, place them in a colander and rinse with cool water to remove any grit from the mushrooms. Leave the colander in the sink to allow the excess water to drain from the colander.
3. Finely mince the rehydrated mushrooms; set aside. I minced half of them and cut the larger ones in half.
4. In a large skillet, saute the minced shallots in butter just until they are clear, about 3-4 minutes. Add the minced mushrooms and beef base, and stir well. While stirring, add the cream and pepper, continuing to stir constantly until the sauce is thickened.
Spoon the sauce over grilled steaks (I used fillet mignon), veal, lamb, grilled chicken breasts, or pasta.
All photos taken by me unless otherwise stated.
