Skip to main content

Spaghetti. Mushrooms. Oregano.



Often times, when brands approach me for a review, it's a process of discovery. But not when Borges asked if I will like to create some recipes with their pasta. Olive oil may seem like a very Indian thing now with hundreds of brands dotting supermarket shelves but there was a time, only a few years ago, when using olive instead of refined oil was a rarity. I recall I started buying this Spanish olive oil back then and pretty much stuck to the brand. And since I had Borges olives and olive oil already in my pantry, this seemed like a good time to give their pasta a try as well.

Borges' pastas are made in Italy with durum wheat, the traditional hard wheat for pastas. I'm starting you off with a cheesy spaghetti but expect a summery penne coming your way soon. Now pastas have become super common on restaurant menus. But often times, they come fully smothered in a heavy white or red or god forbid, pink sauce. They are stodgy and spicy and you may as well be eating curry.

Not this one. For my spaghetti, I made a light yet cheesy bechamel sauce. The creamy pasta is complemented with sauteed mushrooms. And to add another layer of texture, I added some crisp fried oregano leaves at the end. It's all very simple really, just like good pasta should be. The recipe that follows is for one person because I was cooking for myself, so multiply by the number of people you are cooking this for.

Ingredients
50 grams dry Borges spaghetti
4 tbsp Borges olive oil
1 tbsp cornflour
1/2 cup milk
1/2 cup grated cheddar cheese
100 grams mushrooms
3 cloves of garlic
1 tsp white wine vinegar
salt
black pepper
handful of fresh oregano leaves

We will start with the mushrooms that you should thoroughly wash and slice thinly. Also peel and finely mince the garlic. Heat 1 tbsp oil in a nonstick pan. Add the garlic and let it brown, then add the mushrooms, spreading them out in a single layer if possible. Add vinegar, salt and black pepper. Keep stirring constantly - at some point, the mushrooms will give out a lot of water but it will all evaporate eventually and you will be left with sauteed mushrooms.

While the mushrooms are cooking, fill the largest pot you own halfway with water and set to boil. Once the water comes to a roaring boil, add about a tsp of salt and drop in the spaghetti. Cook for the time indicated on your package, until it's what Italians call al dente i.e. cooked but with a bite. Drain and set aside for a moment.

For the cheese sauce, heat 1 tbsp olive oil in a pan. Add the cornflour and stir until the raw flour smell goes away but don't let the flour get brown. Reduce the heat to minimum possible and slowly add the milk, stirring constantly to avoid lumps. Bring to a boil, then reduce to a simmer and let thicken a bit to the consistency of cream. Add cheese and stir until it all melts into the sauce. Add plenty of black pepper. The cheese will probably give the sauce enough salt but taste and add more if you like.

Finally, heat the remaining 2 tbsp oil in a small pan. Add the oregano leaves. They will splutter and in about 5 seconds, will be crunchy. Turn off the heat and remove the fried leaves with a slotted spoon. Leave on a paper towel to drain off the excess oil.

To serve, add spaghetti to your simmering cheese sauce and let it heat through for about a minute. Pop onto a plate - you can try twirling with a fork but as you can see, I didn't do too neat a job of that. Top with mushrooms and fried oregano.

Comments

Popular posts from this blog

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are

Aloo Paranthas

In all these years of blogging, I've somehow never managed to talk about aloo paranthas, the potato stuffed flatbread that's a standard breakfast in North India. Possibly because they are such a staple in our home, I found there wouldn't be enough interest in the recipe. But I've also realised over time that my mom's recipe is unique, using a combination of flavours and spices that make these paranthas delicious. But that's not the only reason for this post. I also wanted to tell you about a super cool party and some ways we found to make aloo paranthas even better and believe it or not, healthier. The party in question was hosted by Rushina at her cooking studio a few months back. For a while now, Rushina has been talking about the merits of cling film, parchment and something called cooking foil made by Asahi Kasei. Because we won't believe that you can really cook without oil but using science, she invited a bunch of us over for a potluck lunch.