Wholemeal pasta salad with morels and Judas’ ears

Wholemeal pasta salad with morels and Judas’ ears

Insalata di penne integrali con spugnole e orecchie di Giuda

By
From
Pasta
Serves
4
Photographer
Laura Edwards

‘Nature with nature’ is the motto of this dish. One of the many types of pasta available is wholemeal pasta, which I like to marry with wild mushrooms in a tasty salad. Morels are available dried from good delicatessens. Judas’ ears can be found in the wild attached to elder trees, especially after a period of rain, but they are also sold dried in Chinese shops as ‘black fungus’. Both mushrooms return to normal size when soaked in water.

Ingredients

Quantity Ingredient
350g dried wholemeal penne pasta
salt and pepper, to taste
1-2 tablespoons extra virgin olive oil

Salad

Quantity Ingredient
40g dried morel mushrooms, rehydrated
40g dried judas’ ear mushrooms, rehydrated
70ml olive oil
2 garlic cloves, peeled and sliced
1 small fresh hot red chilli, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 lemon, juiced

Method

  1. Rehydrate the mushrooms first. Soak the morels for 1 hour in lukewarm water. Soak the Judas’ ears in cold water for 30 minutes.
  2. Meanwhile, cook the pasta in plenty of boiling salted water for 8–10 minutes or until al dente. Drain, dress with the olive oil, then leave to cool.
  3. Clean the mushrooms quickly with your fingers, squeeze out any excessive water. Heat the oil in a frying pan, and fry the mushrooms, garlic and chilli briefly for 5 minutes. Add salt and pepper, the parsley and lemon juice. Leave to cool, then mix well with the pasta and serve.
Tags:
Antonio
Carluccio
pasta
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