Leek and Mushroom Tagliatelle
Different shapes of pasta interact with different types of sauces. This seems to go well with flat ribbons, hence tagliatelle. I made the one in the picture with pizzoccheri or you can use something else if you prefer. Spiralized courgette (courgetti) makes a good substitute for pasta if you’re avoiding wheat or watching your weight.
(Incidentally, the g in tagliatelle is silent so it should sound like tal iatelle, not tag.)
Chop a large leek or two small ones 50p
into coins about ½” (1cm) wide. Lay these flat and cut in half.
Wash the pieces well under running water in a colander and shake to drain.
Fry for 3 mins in a knob of butter or tbsp olive oil 8p
in a large frying pan.
Chop two handfuls of mushrooms and add to the pan 45p
Turn down the heat
Add: – 1/3 tin chopped tomatoes 12p
– squirt of tomato puree (~8 or 10”) 5p
– a chopped up stock cube 7p
– (or a desert spoon of bouillon powder 15p)
– good pinch of dried oregano 4p
– good pinch of dried parsley 4p
Season with salt and pepper
Cover with a lid, simmer gently for 10 mins, stirring occasionally.
Meanwhile, cook your pasta in fast-boiling, salted water 25p
At the end add 10 slices of salami Milano 59p to the sauce
Mix 2 tsp cornflour with a little cold water 2p, add, and heat to thicken
Drain the pasta, stir some butter or olive oil 8p
Top with the sauce and a good sprinkle of Parmesan 25p
Total for this taste of Italy £2.54. That’s £1.27 per person.
For a vegetarian meal, add double the mushrooms at the start instead of the salami at the end, £2.48 or £1.24 per person.
Next – I’ve been asked for a shopping list for the full set – coming soon!