A full version with recipes can be found at the Slow Travel Berlin website. more...
Full version with recipes can be found at Slow Travel Berlin. more...
I've been a big fan of Felicity Cloake's Perfect column for the Guardian ever since it started. more...
I know pasta and bread together may seem like a bit of a carbohydrate overload, but it really works well. For vegetarians, this is still good if you omit the pancetta, but you may need a little more olive oil to compensate.
I like to make this with farfalle pasta, but as per my previous comments, I don't think the type of pasta makes a huge difference to the final result.
Serves 2 as a main course
250g mushrooms, preferably darker, flavoursome ones like portobello or field mushrooms
75g white breadcrumbs
50g pancetta or bacon, diced
4 cloves of garlic
a small bunch of parsley, chopped
Over a medium heat, fry the pancetta and breadcrumbs together in a little olive oil until crisp. Lift out with a slotted spoon into a small bowl.
Chop the garlic roughly and cut the mushrooms into medium slices. You are after mushroom pieces about the size and thickness of a large coin. Turn the heat down slightly and add the garlic and mushrooms to the pan in which you cooked the pancetta. Fry lightly. The mushrooms will absorb the oil; add a little more if the pan starts to look dry.
Meanwhile, bring a large pan of salted water to the boil and cook the pasta according to packet instructions, until al dente. Drain the pasta, and toss together with the mushroom and garlic mixture and the parsley. Add a little more olive oil.
Divide between the serving bowls and scatter the crisp breadcrumbs and pancetta over the top.