Italian recipes
15 minutes
Porcini girasolini with crispy Parma ham
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Porcini girasolini with crispy Parma ham
6
Easy
15 minutes
15 minutes
Ingredients
- 2 T extra virgin olive oil
- 2 T butter
- 2 garlic cloves, finely chopped
- 1 clove Woolworths black garlic, finely chopped
- 1 cup cream
- 150 g fresh shelled peas
- 5 saffron threads
- sea salt and freshly ground black pepper, to taste
- 1 x 250 g punnet portabellini mushrooms, torn into large pieces
- 1 x 250 g packet Woolworths porcini mushroom girasolini, cooked
- 6 slices Parma ham, grilled
- truffle oil, for serving
- lemon zest, for serving
- Parmesan, finely grated, for serving
Method
1. Heat the olive oil and butter in a frying pan. Add the garlic and cook for 1 minute. Add the peas, saffron and cream. Cook for 2 minutes. Season with salt to taste.
2. In a separate pan, fry mushrooms until golden. Drizzle with truffle oil. Cook for another minute.
3. Add the girasolini to the pea-and-cream mixture. Top with the mushrooms and Parma ham.
4. Serve with lemon zest, Parmesan and extra truffle oil, to taste.
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Photographer: Jan Ras
Videographer: Romy Wilson
Food assistants: Cherie Kustner & Kate Ferreira