Ingredients

Method

• 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

Ingredients

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