Pasta & Rice
Orecchiette with king oysters
The home-style Puglian dish: browned mushrooms, pasta water, pecorino and freshly ground pepper.
Time25 min
Servings4 people
DifficultyEasy
Ingredients
400 g orecchiette
500 g king oyster mushrooms
1 clove of garlic
80 g grated pecorino
Extra virgin olive oil, salt, black pepper
Method
1
Put the pasta water on and salt it only once at a full boil.
2
Brown the garlic in the oil, add the mushrooms cut into strips and cook 8 minutes on high heat.
3
Drop the orecchiette and drain them two minutes early, keeping aside two ladles of water.
4
Toss the pasta in the mushroom pan with a ladle of water, stirring vigorously.
5
Off the heat, finish with the pecorino and the second ladle, until the sauce coats the pasta. Plenty of pepper.
Tip
Add the pecorino off the heat: above 70 °C it turns stringy and separates from the oil.
This recipe starts from king oysters picked an hour earlier. The kit grows them on your windowsill.
