Cacio e Pepe Style Mushroom Fiorelli
with ciabatta and salad
Vibrant, colourful and full of flavour, this vegetarian favourite is one you'll be coming back to time and time again.
The quantities provided above are averages only.
Ingredients
2 unit(s)
Ciabatta
(Contains: Cereals containing gluten, Wheat May be present: Milk, Soya, Cereals containing gluten, Egg)
1 unit(s)
Garlic
150 grams
Mushrooms
65 grams
Creme Fraiche
(Contains: Milk)
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
1 sachet(s)
Cracked Black Pepper
1 sachet(s)
Vegetable Stock
300 grams
Fresh Mushroom Fiorelli
(Contains: Cereals containing gluten, Wheat, Milk, Egg May be present: Soya, Mustard, Nuts, Walnuts, Crustaceans, Fish, Molluscs)
60 grams
Baby Spinach
40 grams
Salad Leaves
10 grams
Hazelnuts
(Contains: Hazelnuts, Nuts)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking steps
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Boil a large pot of salted water for the fiorelli.
- When boiling, add the pasta to the water and reduce the heat. Simmer until softened, 5-6 mins.
- Once cooked, reserve 75ml pasta water (per 2P). Then drain in a sieve and pop back in the pot, off the heat.
- Drizzle with oil to prevent sticking.
TIP: Do not alow the water to continue to boil once you've added the fiorelli, otherwise they will burst.
- Bash or roughly chop the hazelnuts.
- Peel the garlic.
- Roughly chop the mushrooms.
- Place a large pan over high heat (no oil).
- Once pan is hot, add mushrooms and cook until charred, 3-4 mins, shifting occasionally as they cook. Season with salt and pepper.
- Reduce the heat to medium-high and add the creme fraiche, cracked black pepper and stock to the mushrooms, stirring, 2-3 mins.
- Add the spinach to the pan a handful at a time, until wilted and piping hot, 1-2 mins.
- Add reserved pasta water and season to taste with salt and pepper.
- Stir in the mushroom fiorelli and carefully coat with the sauce.
- Meanwhile, halve the ciabattas and pop into the oven, cut-side up, to warm through, 2-3 mins.
- Once toasted, rub the cut sides with the garlic and drizzle with a little oil.
- Just before serving, toss the salad leaves with a drizzle of oil.
- Season to taste with salt and pepper.
- Share the cacio e pepe style fiorelli between your plates.
- Top with the tossed salad, cheese and serve the garlic ciabatta alongside.
- Scatter the hazelnuts over the top.
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