Mushroom and Ham Penne (Olive Oil)
Yesterday my wife and me took leave to go shopping and also have a little couple time together. We decided to have breakfast at our favourite sandwich shop called the sandwich shop and I pondered over the nondescript naming of the cafe. I guess there is no harm in calling a spade a spade.
But we were greeted with a smorgasbord of sandwiches and every permutation that we could imagine that could be placed on tiny shelves. There was roast beef, cold cuts and brie, egg mayo, wild rockets and crayfish.
Wifey wanted pasta and somehow the spirals with sundried tomatoes looked appealing as well. And so we decided on that and ate our breakfast. The pasta was cold and probably sat in the fridge chiller for a tad too long.
It was then that I vowed to myself that I would cooked a better pasta breakfast then that which we purhased at the shop. Here’s the recipe. Enjoy.
1. 150 grams of Barilla Penne
2. 4-5 White Button Mushrooms
3. 2 slices of Breakfast Ham
4. 20 grams of Salted Butter
5. Pinch of Sea Salt
6. Sprinkle of Mixed Italian Herbs
1. Cook the Penne in a small pot of boiling water for about 11 minutes to al dente. If you wanna make it softer, continue cooking for another 2 minutes. Don’t forget to add some sea salt.
2. In another pot, melt the butter over low heat, be careful not to burn it, and then add the sliced mushrooms to cook. Turn up the heat to medium. Flambé the mushrooms if you can. If you can’t, don’t worry, I understand.
3. Remove and reserve the mushrooms and add the shredded ham to cook in the juice of the mushrooms. Add a sprinkle of mixed Italian herbs. Cook till you can smell ham.
4. After that’s done, pour the ham and mushrooms into the penne pasta in the other pot and give it a good mix. It should look like the photo above.