Tag: peperoncino

Creamy Mushroom Pasta

Creamy Mushroom Pasta

by Shailaja Nair ♥ 1 Comment

A restaurant that was a favourite with us in Singapore was Aglio Olio. We would go there two to three times a week. The restaurant offered pasta with a Singaporean twist through the use of chilli padi. I tried various permutations and combinations till I succeeded in getting the taste right.

Creamy goodness

Ingredients

(Serves 3 persons)

Penne pasta 1 cup cooked al dente

Cream 1 cup

Mushrooms 250 g, sliced

Onion 1 small, chopped

Garlic 3 cloves, minced

Chilli padi 5, chopped (or 3 green chillies chopped)

Coriander leaves chopped

Salt to taste

Pepper powder 1 tsp

Peperoncino flakes 1 tsp

Cheddar cheese 1/2 cup, grated fine

Olive oil 2 tbsp

Method

Heat the olive oil in a heavy bottomed frying pan. Don’t let it smoke.

Add the onion and chillies. Reduce the heat and fry till the onion becomes transparent.

Add the garlic and fry till the raw smell is gone.

Add the mushroom and sauté till the mushrooms are cooked. Add 1/4 cup water.

When it boils, add the cream. Stir well.

Add the salt, pepper powder and peperoncino flakes. Stir and add the pasta. Switch off the heat.

Serve hot, garnished with coriander leaves and cheese.

Mac and Cheese

Mac and Cheese

by Shailaja Nair ♥ 1 Comment

A comfort food and a favourite with my son throughout his schooldays was Mac and cheese. I used to make it three or four times a week. I use sharp English mustard and chilli flakes, which impart a unique flavour to the dish.

The chilli flakes add a piquant flavour

Ingredients

Elbow pasta 2 cups
All-purpose flour 3 tbsps
Butter 2 tbsps
Olive oil 2 tbsps
Salt to taste
Pepper powder 1 tsp
English mustard 1 tbsp
Milk 1/2 litre
Cheddar cheese 1 cup, grated
Italian herbs 1 tbsp, dried
Peperoncino chilli flakes 1 tbsp

Method

Boil 6 cups of water with 2 tbsps of salt. Add the pasta and cook till al dente. Drain.

Add the butter and olive oil to a heavy bottomed saucepan. I use Amul salted butter as I feel it gives a better flavour to the dish.

Add the flour and sauté on low flame till the raw smell of the flour is gone.

Add the milk gradually, whisking all the time. Add salt, pepper and mustard. Add the Italian herbs. Cook till the sauce thickens. It should not take more than three minutes.

White sauce

Layer the pasta, white sauce and cheese in an oven proof dish. My trusted dish that I bought from John Lewis in London almost 15 years ago is the one I always use to make mac and cheese. Sprinkle the peperoncino chilli flakes on top.

Bake in an 180 degree C oven for 25 minutes.

Serve hot.