Friday, 24 April 2015
BILTONG PASTA WITH MUSHROOMS AND PEPPER
BILTONG PASTA WITH MUSHROOMS AND PEPPER:
500ml white sauce (homemade is better)
30ml (2 T) green/black peppercorns
dried origanum, a pinch
15 ml (1 T) olive oil
1 onion, diced
1 garlic cloves, pressed
250 g soft biltong
250 g penne pasta, cooked
Mix the white sauce and peppercorns. Add a dash of salt to taste.
Cook your onions in the olive oil with the garlic and origanum. Add the mushrooms and 2 tablespoons of butter. Cook until done. Add the biltong and stir until it's warm. Combine the onion mix with the white sauce.
Serve on penne pasta with a sprinkle of grated parmesan cheese.
(Eat your heart out)