White Truffle and Porcini Mushroom Fusili with Grilled Round Courgette

An earthy and rustic dish full of strong forest flavours. This is ideal comfort food.

Ingredients:

200g of Fusili (to serve 2)

Splash of Olive Oil

Small Knob of Butter

1 Round Courgette

Handful of Dried Porcini Mushrooms

3 Tbps of White Truffle Oil

Handful of Fresh Basil

Sprinkle of Dried Oregano

Grated Parmesan to Garnish

Seasoning of Cracked Black Pepper and Sea Salt

Method:

A few hours before you begin cooking, place the porcini mushrooms in a bowl of hot water to soak and soften. Keep the mushroom in their bowl when you come round to prepping your pasta.

Get a saucepan full of water and a pinch of sea salt on the boil.

Then on a griddle pan, add a small piece of butter and a light spash of olive oil. Lay thinly sliced pieces of courgette onto the pan, coating them in the melting butter and oil. Sprinkle over a teaspoon or so of dried oregano and seasoning and allow the courgettes to fry slowly on a low heat. You are looking get soft dark streaks if possible, across the face of each piece of courgette, for a lovely smokey, grilled taste.

When the water in the saucepan is boiling, add the fusili and cook them for about 12 minutues or however long the pack suggests. Removing the pasta from the boil about a minute before the recommended time is a great way of making sure you don't overcook it and serving it slightly al dente.

While the pasta is bubbling away, drain the porcini mushrooms with a siv and add them to the griddle pan. Mix them gently with the courgette so that the two flavours combine and the mushrooms cook lightly, still on a low heat. You may wish to save a little of the porcini liquid if you like a stronger taste.

When the pasta is ready, drain it and add it straight to the griddle pan and give the mixture a good stir.

Finally drizzle over the white truffle oil. I reccomend at least three tablespoons. Then tear up the fresh basil and sprinkle it over the top too. Just before serving, grate a generous load of parmesan cheese all over the dish. You can also add a little gorgonzola as this cheese also works perfectly with truffle and porcini.

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