After Work Idea

Fettucine Verde con Crema Funghi Balsamico con Tartufo. Photo by Equalizer

It has been a while now since I cooked my last pasta dish. My friends always complain about me not writing down recipes, nor remembering the basic ingredients of the dish. Yesterday I thought I should give it a shot at writing down everything I create. Being the last day of work, the last thing I can think off is to cook a whole meal. I wanted something quick and simple. I thought the best thing to do is pasta, although I know there are quicker alternative, but my carb craving kept influencing my decisions. I went straight to the co-op to get the ingredients. Sometimes, the recipe I have in mind gets altered as I walk down the isles and find things I want to try. The same happens when I cook. I never stick to a certain idea, it is always fluid and dynamic. If the thought crosses my mind, I'll do it. This time I brought my Canon 300D camera to record the historical moment.

Fettucine Verde con Crema Funghi Balsamico e Tartufo

2 cups sliced fresh mushrooms
1 cup heavy cream
1/4 cup balsamic vinegar
1/2 medium sized red onion finely chopped
6 cloves crushed garlic
1 tsp. crushed black pepper
1 tsp herbes de provence
1/2 dried ancho chile
1 tsp. chipotle chile in adobo
1 tsp. sundried tomato pesto
1 tbs. capers
1 tsp. truffle butter
1/4 grated parmesan cheese
3 tbs. basil infused olive oil
1/2 tsp. salt
4 cups cooked green fettucine


Method

Heat basil infused olive oil to medium heat. Add onions, garlic and black pepper. Sautee until soft. Add mushrooms, herbes de provence and ancho chile. Cover and cook for 5 minutes until all the mushrooms realease juices. Add balsamic vinegar and cook for a further 2 minutes. Add cream, sundried tomato pesto, capers, chipotle chile, parmesan and truffle butter. Simmer for 10 minutes. Add salt to taste. Serve over hot cooked green fettucine. Garnish with cracked black pepper, parmesan cheese and infused olive oil.

Serves 2 ( or all for Equalizer ;p)


p.s. I have added a few mexican and south western ingredients for that extra kick. Not to forget the famous provencal herb mix. Bon appetito amigos :)