The quantities provided above are averages only.
2 unit(s)
Ciabatta
(Contains Wheat May be present Cereals containing gluten, Egg, Milk, Soya)
1 unit(s)
Garlic
150 grams
Mushrooms
65 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
1 sachet(s)
Cracked Black Pepper
1 sachet(s)
Vegetable Stock
300 grams
Fresh Mushroom Fiorelli
60 grams
Baby Spinach
40 grams
Salad Leaves
10 grams
Hazelnuts
(Contains Hazelnuts May be present Sesame, Cereals containing gluten, Peanut)
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Preheat your oven to 220°C/200°C fan/gas mark 7.
Boil a large pot of salted water for the Fiorelli. TIP: If you’re in a hurry you can boil the water in your kettle.
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: Once the Fiorelli are in the water, do not alow the water boil anymore, otherwise they will burst.
Peel and grate the garlic (or use a garlic press).
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.
Next, reduce the heat to medium-high and add the creme fraiche, half the hard Italian style cheese, 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 the reserved pasta water ans season to taste with salt and pepper. Stir in the mushroom fiorelli and carefully coat with the sauce.
Meanwhile, halve the ciabattas and rub the cut sides with the garlic a drizzle of oil Pop into the oven, cut-side up, to warm through, 2-3 mins.
Just before serving, toss the salad leaves with a drizzle of oil and seaon to taste with salt and pepper.
Share the mushroom and spinach cacio e pepe style fiorelli between your plates. Top with the tossed salad, remaining Italian hard cheese and serve the garlic ciabatta alongside.