This week’s signature dish, with locally-foraged mushrooms, shallots and diced pancetta.
½ pound hedgehog mushrooms
4 tablespoons olive oil
2 tablespoons butter
1 shallot, finely minced
2 cloves garlic, finely minced
4 ounces diced pancetta(optional)
1 bunch chard, chopped into 1 inch pieces
½ cup red or white wine
1 cup stock or water
Parmesan cheese for grating
Red pepper flakes (optional)
Sea salt and fresh ground pepper
1. Gently brush and clean mushrooms. Sauté mushrooms in butter and olive oil until golden. Add minced garlic and shallots and pancetta (if desired) and continue to sauté until garlic and shallot is opaque.
2. Add chopped chard and continue to sauté, stirring until chard is just cooked. Deglaze pan with a little wine and water or chicken stock. Test for seasoning add salt and pepper to taste. Toss mixture with hot pasta and serve immediately
Variations: This dish is also wonderful topped with fresh chopped herbs; ricotta cheese; chopped pistachios or pine nuts; or, asparagus instead of chard.