Lumaconi with Porcini Cream & Parmesan Crumbs

Recipe by
Simon Johnson
This recipe serves 8 people

Ingredients

Method

Ingredients

Method

  1. To make the parmesan crumbs: Preheat oven to 180°C. Place the almonds and parmesan on a baking tray lined with baking paper and cook for 10 minutes or until golden. Remove from the oven and allow to cool completely. Place in a food processor and pulse to a coarse crumb texture. Set aside.
  2. Place the porcini in a bowl and pour over the boiling water, setting aside for five minutes to infuse. Cook pasta in a large pot of boiling, salted water for 8-10 minutes or until al dente. drain and keep warm.
  3. Heat the oil in a large frying pan over medium heat, add the eschallots and garlic and cook stirring for 2-3 minutes or until soft, add the porcini, cream and stock. Cook stirring for 4-5 minutes or until mixture begins to thicken. Season with sea salt and freshly ground black pepper. Add the cooked pasta and tarragon and toss to combine. Serve topped with parmesan crumbs and extra tarragon.

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