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Big thank you @mypantry.nz for gifting us the olive oil, orechiette pasta, chestnut purée, tris di fungi and truffle oil 🙌🏼 these were the most incredible ingredients for us to get creative with 🤍
½ Cup Chestnut Puree
Drizzle Olive Oil EVOO
500g Orecchiette Pasta
1 Jar Tris Di Fungi (Mushrooms)
2 Garlic Bulbs Roasted
1 Cup Chicken Stock
1 Cup Cream
Salt & Pepper
Knob of Butter
Cut the tops off your garlic, drizzle with olive oil and roast facing down at 200 degrees for 20 minutes.
Remove and allow to cool.
Mash using a fork (or using a mortar and pestle) until smooth & creamy.
Drizzle olive oil in a large pan at medium-high heat and add the garlic.
Fry for 1-2 minutes then add the chestnut purée. Mix together, then add the chicken stock and cream. Whisk together until we’ll-combined and smooth (trust the process!).
In a small pan, melt butter and add the sage leaves. Allow to crispen for about 30 seconds, flip and crisp for another 30 seconds.
To serve - generously drizzle over truffle oil, and top with freshly cracked pepper and crumbled crispy sage leaves.
Be sure to check out the Recipe Reel here