Butter Champignon Orecchiette with home made bread crumbs

Ingredients

• 60g orecchiette (can go for 70g too)

• 100g champignon (or any white mushrooms) sliced

• 1 tbps of butter (equivalent of 15g)

• 1 tbps olive oil

• 1 sprig of rose mary

• Salt & pepper to taste

• 1 dried chili

• Bread crumbs

  • 2 tbsp olive oil

  • 1 slice of old white bread

  • salt & pepper to taste

Instructions

Bread crumbs

1. Put white bread into food processor so it is finely chopped (the finer the better and the older the bed the better because the moisture has escaped) - i used shokupan for this recipe

2. Add salt & pepper to taste (I also like adding parmesarn and garlic powder some times)

3. In a pan, put 2 tbsp of olive oil and sprinkle the bread crumbs on top. On medium heat, slowly toast the bread crumbs until golden brow. (I will post pictures later of the sequencing). It should take roughly 5 minutes.

4. Once golden brown, set a side so the bread crumbs could cool and become crispy. It is so much better than store bought.

Pasta

1. In a pot of boiling water, add 1 tbsp of salt and orecchiette. Usually it takes around 8-9 mins to cook. I use dececco brand and will do -2 mins of stated aldente because i like it super al dente.

2. In a pan on medium heat, add olive oil and cook the mushroom until the surface looks shiny. Remove mushroom so that it can retain moisture.

3. In the same pan, add chili, butter and rose mary (just the leaves not the stem). Cook on low-medium heat until the butter becomes brown. Turn off heat and wait for the pasta to finish cooking.

4. Add pasta (just pasta) into the pan and add exactly 1/2 cup of pasta water to deglaze. Stir the pasta quickly so that it mixes with the butter. Add back the mushroom so that everything is nicely cooked.

5. Lastly, top up with a bit of truffle oil and bread crumbs!