Pecorino | Bunbury Farmers Market

Potato Gnocchi with Portobello Mushrooms

Ingredients:
3 cups of Portobello Mushrooms Sliced
2 tblspns Welly Boots olive oil
2 tblspns butter
1 clove of fresh garlic, sliced finely
1 teaspoon chopped fresh sage
½ cup white wine
1 pack of Mancini Potato Gnocchi
Extra olive oil and parmesan or Pecorino (for serving)

Cooking Method:
Add the butter to a non-stick pan over medium-high heat and sweat the garlic until tender. Add the sliced mushrooms continue to sauté till tender. De-glaze the pan with the white wine and reduce by 2/3.
Cook gnocchi according to packet directions. Drain. Toss the gnocchi through mushrooms. Toss through extra olive oil serve, season with salt & pepper. Serve with grated pecorino or parmesan and you’re done! :o)

Serves: 4

Note:
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Italian Chicken Pasta

Ingredients:
2 kg of very ripe tomatoes chopped
1 kg chicken thigh diced small (breast fillets can be used instead)
3 cups brown onions chopped
3 zucchini chopped
1 pack Mancini pasta (your choice) cooked and drained
1 cup grated Pecorino cheese OR shredded tasty cheddar
½ cup pitted kalamata olives
1 dessertspoon chopped garlic
1/3 cup chopped fresh basil
½ cup tomato paste or more to taste if needed
1 splash olive oil
Knob of butter
1 teaspoon each of: basil, oregano, thyme, tarragon
1/3 cup fresh parsley
Salt and pepper to taste
1/3 cup chicken stock
½ cup dry white wine (optional)
1 large can of tomatoes (optional)
1 eggplant sliced and roasted with olive oil (optional)

Method:
Heat a large pot. Add oil, butter, onion and sauté until golden brown. Add tomatoes and cook until forming a chunky sauce. (Approx 20 minutes) Add zucchini and herbs, add the chicken and stir through until the chicken colours. Add the stock and wine and stir through the tomato paste. Cook until all ingredients are tender and it has a sauce like texture. (Approx. 30 minutes) Toss through the Mancini pasta and olives. Add salt and pepper if necessary. Place in a baking dish, lay eggplant and fresh basil on top and sprinkle with the cheese. Place in a hot oven for 15 minutes or till topping is golden brown.

Serves: 4-6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Little Pancetta & Cheese Frittatas

Ingredients:
1 tablespoon olive oil
1 small brown onion, finely chopped
90g thinly sliced pancetta, finely chopped
8 eggs, at room temperature
100g pecorino cheese, finely grated
Salt & Pepper
1/4 cup sour cream
2 tablespoons chopped chives, to serve

Method:
Preheat oven to 180°C. Grease two 12-hole, 1½ tablespoon capacity mini muffin pans.
Heat oil in a frying pan over medium-high heat. Add onion and pancetta. Cook, stirring occasionally, for 5 minutes or until the onion is soft. Set aside, allow to cool slightly. Whisk eggs in a large bowl until just combined. Add pancetta mixture, pecorino, salt and pepper and stir to combine.
Spoon egg mixture into muffin pans. Bake for 20 minutes or until set. Cool frittatas in pans for 5 minutes then turn onto a wire rack to cool completely. Place frittatas on a plate, top each with sour cream and chives. Serve at room temperature.

Serves: 4-6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: