Recently, on a trip to the magical Cliffs of Moher, we had a bit of a movie night. Huddled in front of a roaring fire, with four DVDs to watch, it was definitely an evening for comfort food. And we all know pasta is simply Italian for comfort food, right?
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So I began perusing my lovely foodie friends’ blogs for inspiration, and settled on the imitable Italian Foodie. I must stress that her deliciously simple recipe is just a basis for the one below – I thoroughly mangled it, as you will shortly see. But mangled in a good way, I think, as it certainly got rave reviews on the night!
Seriously. This was yumballs. And not too expensive either, as Lidl now do dried Porcini for just €2.99. Plus, if you prefer vegetarian, just omit the chicken, the other ingredients more than handle themselves on their own.
Oh, and by the way, if like us, you like to mix movies and food, be sure to check out The Irish Times supplement ‘The Ticket’ where Aoife of the brilliant and funny I Can Has Cook will be hosting ‘Movie Bites’ once a month – last month it was Meatballs and The Godfather, next time I believe there will be lobsters involved…very intriguing!
Ps – re the movies?
- Kill the Irishman – I’d have killed him myself to make this movie stop.
- We Need to Talk About Kevin – do not watch with someone you might one day procreate with.
- Anonymous – Shakespearean codswallop. I fear she doth…..fall asleep.
- The Help – great story, but not a patch on the book. Predictable, but true.
Serves six
Ingredients
- 2 cups Porcini mushrooms, rehydrated + 3 shallots, finely chopped + 3 cloves garlic, minced
- 5-6 cooked chicken breasts, diced
- 2 cups grated Parmesan + 3 cups crème fraiche + 1 cup double cream + 1 cup white wine
- 1 tbsp olive oil + 1 tbsp butter
- Fresh black pepper + pinch salt + fresh oregano
- Dried/fresh tagliatelli, enough for six
Instructions
- Cook pasta according to packet instructions.
- Rehydrate the porcini mushrooms with some tepid water and heat the oil and butter over a medium heat.
- Add the shallots and garlic and stir regularly until just starting to turn golden.
- Drain the mushrooms, chop finely, and add to the pan with seasonings.
- Cook for a couple of minutes and when mixture has softened and cooked, add cup of white wine and stir, scraping the bottom for yummy juices.
- Fold chicken pieces into the mixture.
- Mix in crème fraiche, double cream and one cup parmesan, and reduce heat.
- Cook until thickened, but do not allow to boil.
- Bring the pasta to the sauce and mix together (the Catherine Fulvio way!) and serve in bowls, topped with freshly grated parmesan.
