Super Food Family Classics by Jamie Oliver

Super Food Family Classics by Jamie Oliver

Author:Jamie Oliver [Oliver, Jamie]
Language: eng
Format: epub, mobi, azw3
ISBN: 9780718186357
Publisher: Penguin Books Ltd
Published: 2016-07-13T23:00:00+00:00



Most common mushrooms – the types we find in the shops – are packed with the mineral copper, which we need to keep all the connective tissue in our bodies strong and healthy



4 cloves of garlic

2 red onions

olive oil

½ a bunch of fresh thyme (15g)

½ teaspoon dried red chilli flakes

350g baby chestnut mushrooms

300g dried wholewheat fusilli

1 heaped tablespoon plain wholemeal flour

400ml semi-skimmed milk

1 teaspoon truffle oil

300g cottage cheese

½ a bunch of fresh flat-leaf parsley (15g)

1 lemon

20g Parmesan cheese

Peel and finely slice the garlic and onions, then place in a large casserole pan on a medium heat with 1 tablespoon of oil. Strip in the thyme leaves, then add the chilli flakes and cook for 10 minutes, or until very lightly golden, stirring occasionally. Meanwhile, slice the mushrooms as finely as you can, chuck three-quarters into the pan and put the rest aside (this will give you a lovely contrast between the earthy depth of flavour from the cooked mushrooms in the sauce and the raw, nutty, clean-tasting mushrooms that you’ll add later).

Cook the pasta in a large pan of boiling salted water according to the packet instructions, then drain well, reserving a mugful of cooking water.

Stir the flour into the veg pan for 1 minute, then pour in the milk and simmer for 5 minutes. Carefully pour the mixture into a blender with the truffle oil and blitz until smooth (the trick with truffle oil is to use it subtly like this to prop up the other flavours, not overtake them). Return the sauce to the pan and add the drained pasta and the cottage cheese. Finely chop and add the top leafy half of the parsley, then stir it all together, loosening with a little reserved water, if needed. Taste and season to perfection, stir through the reserved sliced raw mushrooms, divide between your plates, and finish with a fine grating of lemon zest and Parmesan.


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