ORECCHIETTE PASTA RECIPE | Porcini Mushrooms and Zucchini Vegetarian Pasta (VIDEO)

Orecchiette Pasta come from the region of Puglia (Apulia) and it’s a traditional type of pasta.This Orecchiette Recipe can be enjoyed with many ingredients but in this video I have created it with porcini,zucchini and ricotta cheese. Vegetarian pasta recipe

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ORECCHIETTE AI FUNCHI PORCINI

INGREDIENTS:
1 packet of Orecchiette pasta (this is a traditional type of pasta from Puglia which is on the South part of the Adriatic coast)
250g good quality ricotta
7 medium size button mushrooms (clarify name)
Small portion of parsley (chopped finely)
20g dried porcini mushrooms (or fresh which would be delicious but can be harder to find depending where you live in the world!)
3 x zucchini’s
75g parmesan
¼ onion (chopped finely)
White wine
Table salt
Rock salt
Extra virgin Olive Oil
5L of water

METHOD:
1. Add approx. 5litres of water to your pot and put it on the stove at a medium-high temperature.
2. Fill up your kettle and boil it.
3. Put 20g of porcini mushrooms into a bowl and pour some water from your freshly boiled kettle over the top of them. This should more or less cover them but do not drown them by filling your bowl to the top! Leave these aside for at least ten minutes.
4. Now get your ricotta and put it into the other serving bowl. Pour a small amount of the boiled water from the kettle into the ricotta (careful not to add too much!) and mix your ricotta with a table spoon.
5. Mix the ricotta until it begins to turn into a creamy mixture. Pour another small amount of water over the top and mix once again.
6. Once you have created a “ricotta cream”, you can put this to the side.
7. Now, get your mushrooms and cut them in half, and in half again, making sure you don’t cut them too small.
8. Zucchini is next! Trim off the top and the bottom and then slice it into small pieces, but not too thin. Take your time and enjoy this preparation, remembering, you are not a chef, you are just a cook who loves food…!
9. The zucchini should then be transferred into a flat saucepan. Add some water to the zucchini, making sure you just cover them.
10. Place the saucepan with the zucchini on to another part of the stove which should be at a high temperature. Sprinkle some table salt on top and let this simmer for around 20 minutes.
11. Following this, remove the zucchini from the stove, strain them so there is no excess water and put them back into the same saucepan
12. Now, lower the heat and add 3 tablespoons of extra virgin olive oil, chopped onion and stir for around two minutes.
13. You can now grab the mushrooms that you chopped up earlier and add them to the mix, once again stirring it a few times. Cover the saucepan with the lid and let this cook for another 2 minutes, letting all the ingredients get to know one another and keeping the smell inside.
14. Following this, remove the lid and pour a little less than ½ glass of white wine, stir it a few times and cover it once again, leaving it this time, for five minutes.
15. Then, remove the lid and add the porcini mushrooms which you prepared earlier, including all of the water (which will help because it is FULL of flavour!)
16. Let this cook at a low-medium temperature for 15 minutes with the lid on checking on and stirring it, every few minutes.
17. Your large pot of water should be boiling by now and it is time to add to nice pinches of rock salt.
18. Now, pour your good quality orecchiette pasta into the water and read the cooking time on the packet of instructions carefully as this can vary.
19. You can remove the lid from the pasta sauce mixture after about 7 minutes as there is not long left before the pasta will be ready. Add parsley to the mix, (keeping a small amount to the side for later) and stir.
20. When there is just 2 minutes left before your pasta is ready, pour all of the ricotta cream which you prepared earlier, to the pasta sauce mixture.
21. Your pasta should now be ready. Strain it and then transfer it to your pasta sauce and mix everything together once again so that the pasta becomes filled with all the colours of your sauce and the yummy flavours.
22. If you are good at flipping the pasta in the pan, this can help with the mixing, but if not, don’t worry, the wooden spoon works just as well!

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