Pennoni with Potato Cream and Mushrooms
Category: Pasta Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Pennoni rigati (large penne pasta) | 320g |
| Red potatoes | 500g |
| Extra virgin olive oil | 50g |
| Shallot | 1 |
| Fresh ginger | to taste |
| Fresh rosemary | 1 sprig |
| Cinnamon sticks | 1 |
| Fine salt | to taste |
| Water | 500g |
| Champignon mushrooms | 300g |
| Shallot | 1 |
| Extra virgin olive oil | 20g |
| Fresh rosemary | 1 sprig |
| Fresh thyme | to taste |
| Freshly ground black pepper | to taste |
| Pine nuts | 40g |
| Extra virgin olive oil (for drizzling) | as needed |
| Fresh rosemary | to taste |
| Fresh thyme | to taste |
| Freshly ground black pepper | to taste |
Instructions
-
Prepare the Potato Cream:
Begin by peeling the red potatoes and slicing them into thin rounds. Peel the fresh ginger and slice it thinly, then do the same with the shallot. Tie the rosemary and cinnamon sticks together using kitchen twine to prevent the rosemary needles from shedding during cooking.
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-
Sauté Aromatics and Potatoes:
Heat 25g of olive oil in a medium-sized saucepan over medium heat. Add the ginger, shallot, and the herb bundle (rosemary and cinnamon), and sauté for about a minute until aromatic. Add the sliced potatoes to the pot, sprinkle with salt, and allow them to brown slightly for around 2 minutes. -
Cook the Potatoes:
Pour in water to just cover the potatoes and bring to a simmer. Add more water if needed to ensure the potatoes are submerged. Let the potatoes cook for about 15 minutes, or until tender. -
Prepare the Mushrooms:
While the potatoes cook, clean the mushrooms and slice them into approximately 6mm thick pieces. Slice the shallot lengthwise. In a separate pan, heat 20g of olive oil and sauté the shallot until soft. Add the sliced mushrooms, season with salt, and sprinkle with chopped rosemary and thyme. Cook the mushrooms over medium-high heat for 4-5 minutes until they release their juices and soften. -
Toast the Pine Nuts:
In a separate small pan, toast the pine nuts over low heat, stirring occasionally, until golden and fragrant. Set them aside. -
Blend the Potato Cream:
Once the potatoes are cooked through, remove the herb bundle and use an immersion blender to puree the potatoes. Gradually add the remaining 25g of olive oil as you blend until you have a smooth, velvety cream. Set this aside. -
Cook the Pasta:
In a large pot, bring salted water to a boil and cook the pennoni pasta until al dente. Drain the pasta, reserving a little pasta water for later if needed. -
Combine Pasta and Potato Cream:
Place half of the potato cream into a large saucepan over low heat. Add the drained pasta, tossing to coat. If necessary, add a splash of pasta water to create a smooth sauce. Season with freshly ground black pepper to taste. -
Serve:
To serve, place a spoonful of the remaining potato cream on each plate. Top with the pasta and a generous amount of sautéed mushrooms. Sprinkle with toasted pine nuts, a drizzle of extra virgin olive oil, a sprinkle of fresh herbs, and freshly ground black pepper. -
Enjoy:
Your Pennoni with Potato Cream and Mushrooms is now ready to enjoy—an elegant, creamy pasta dish with layers of flavor from the earthy mushrooms, fragrant rosemary, and the richness of the potato cream.
This hearty yet delicate dish is perfect for a cozy dinner or a special gathering. The creamy potato sauce pairs beautifully with the earthy mushrooms and crispy pine nuts, creating a comforting and satisfying meal.
