Let me introduce you to Drs. Sandra Cammarata and Giovanni Campanile, the authors of a new book on the Sicilian version of the Mediterranean diet. It’s called The Sicilian Secret Diet Plan, and you can check out their website to learn more.
What a treat to see health-conscious chefs and cooks embracing our flour. This pasta-from-scratch, featuring our Himalayan Tartary Buckwheat Super Nutrition Flour and a delicious mushroom sauce, is a definite keeper. Thanks Sandra and Giovanni!
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Sandra’s HTB Pasta with Mushrooms
For the pasta
INGREDIENTS
200 grams Himalayan Tartary Buckwheat Super Nutrition Flour
100 grams all purpose flour
½ cup or more of water
1 pinch of salt
METHOD
Mix all ingredients together and knead the dough until smooth.
Form a ball and wrap in plastic film. Let rest for 20 minutes.
With a pasta machine or a rolling pin, flatten the dough into a ¼-inch sheet. Sprinkle some flour on the surface of the flattened dough. Fold it without pressing it, then use a sharp knife to cut the pasta into ⅓-inch strips. Unfold and place on a floured surface until ready to cook.
For the sauce
INGREDIENTS
1 chopped onion
2 Tbsp extra virgin olive oil
3 cups of wild or farmed mushrooms, chopped
2 Tbsp heavy cream, optional
Parmesan cheese
METHOD
Sauté onions in olive oil in a medium-size pan on medium-low heat. Add salt and pepper.
When golden brown, add the mushrooms, increasing the heat to medium-high. Cook for 7 minutes, stirring occasionally.
When the mushrooms are cooked, place them in a food processor or blender. Return the puréed sauce to the pan.
Taste for salt and pepper and adjust according to taste. Add cream.
Add the fresh pasta to a pot with salted boiling water. It will only take 1 -2 minutes to cook.
Using a slotted spoon, drain the pasta and add to pan with the mushroom sauce.
Serve hot with parmesan cheese, and enjoy!
