Fusilli With Aubergine and Mushroom
A rich, satisfying vegetarian dish. Also great with gigli, rigatoni or any short pasta that holds a sauce
This is a dish from Lazio. It's warm and rich with a sweetness from the Marsala that works well with the slightly bitter aubergines. The mushrooms and cream give a luxurious texture. Go on - treat yourself!
INGREDIENTS
onion or shallots
1 clove garlic
mushrooms
aubergine
Marsala (or sweet sherry or even port)
single cream
nutmeg
pepper
fusilli - or gigli, rigatoni or any short pasta that holds a sauce
Watch the video
METHOD
Finely chop the onion
Heat olive oil in a pan and add the onions and the uncut garlic clove
Stir the onions and push the garlic around to flavour the oil
When the garlic has browned a bit, remove it
Dice the aubergine and slice the mushrooms thickly
Add them to the pan and stir
Cook the ingredients down a bit so the aubergines and mushrooms soften
Pour a 1/4 glass (like a large sherry glass if that makes any more sense) of Marsala. If you don't have Marsala, get some. No - use sweet sherry or even port; a crisp white wine at a pinch
Stir it through and cook down for about 20 minutes
Add the cream - about 150ml or so
Stir it through and add nutmeg and black pepper
Cook for a further 10 minutes
If you think it's drying out, add some water from your pasta - which is now cooking, of course
Drain the pasta and add it to the pan, mixing it through the sauce
Grate some Parmigiano over the surface and stir it through
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