Crunchy Pappardelle
from Plenty, Yotam Ottolenghi, Ebury Press, 2010
I couldn’t resist another attempt at something from this book. It has recipes that are always flavoursome and that little bit different.
This pappardelle was delicious. Its sauce was mainly made of mushrooms in white wine with a few herb flavourings. Cream was then added. Blanched broccolini was added just before serving.
A crunchy topping was made from breadcrums with lemon zest, parsly and garlic. Once the sauce was mixed into the cooked pappardelle, the mixture was sprinkled over the top.
This pasta was one that I will definitely make again—and maybe again.
Taste: ✔✔✔✔
Ease of cooking: ✔✔✔✔
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