Sunday, April 12, 2015

Farfalle pasta with Taleggio cheese and mushrooms

I hope you all spent a happy Easter day with your loved ones!

We had a BBQ at home with friends and we have officially opened the garden for Spring/Summer season!

We had originally planned to have a BBQ by the beach, but weather forecast was not optmistic so we moved the location to our home -- turns out the forecast was wrong and the weather was amazing on Easter Sunday....but at least we had an excuse to finally clean the garden  which looked like a jungle after Stefano refused forgot to mow the grass during winter time.

On a more positive note, Mozzichino-the Cat thought he really was a tiger and that was the perfect exploring & hunting environment for him {poor snails}.

We had tons of food which basically consisted in BBQ meat, aubergines, ham and artichokes pie and my attempt to make some goat cheese& ham samosas... {I managed to get a samosa shape with the last 4 pieces only...better luck next time I guess}

Dessert mainly consisted of chocolate eggs and italian "colomba" - this is a traditional easter cake shaped as a dove (if you haven't guessed it yet, colomba means dove in Italian). Didn't take a proper picture I'm afraid, I barely managed to take this snap before we devoured it :: it was white chocolate and pistacho flavoured - we couldn't resist it ::

Did I mention we also had pistacho cream to spread on the cake slices? mmmmhh

Since I didn't bake/cook anything special that day, I will share with you a dish I prepared few weeks ago..and have to repeat soon, because it was delicious and I can't resist melted Taleggio cheese!

"Farfalle with Taleggio and Mushrooms"


Farfalle pasta (400gr for 4 pax)
250 gr mushrooms (sliced)
75 gr taleggio cheese
Milk or cooking cream
Olive oil
Black Pepper

Boil some water and let the pasta cook according to timing you find on the box (I like pasta to be "al dente").
Melt the Taleggio cheese in a pan with some milk/cooking cream on low heat. In the meantime, brown the sliced onion in olive oil and add the mushrooms. Cook the mushrooms for 15/20 minutes and add parsley for flavouring.

Drain the pasta and pour it in the same pan where you have been cooking the mushrooms. Add the melted Taleggio and stir for 4 minutes.

Plate you dish and sprinkle some black pepper on it :)

Buon Appetito!

Until next time,