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Homemade pork schnitzels

10 minutes

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1 hour

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20 minutes

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Chamomile, vanilla and white chocolate no-bake tart

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5 minutes

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Pork enchilada

20 minutes

Porcini girasolini with crispy Parma ham

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 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.

Find more Italian recipes here.

Photographer: Jan Ras
Videographer: Romy Wilson
Food assistants: Cherie Kustner & Kate Ferreira

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Porcini girasolini with crispy Parma ham

Porcini girasolini with crispy Parma ham

Ingredients

Method