FOOD
In every issue of
Tees Life, a guest
chef presents the
ingredients and method
of cooking and serving a
recommended dish.
Erjon Jazaj, head
chef at Al Forno
in Middlesbrough,
describes how to
make one of his
easy favourites
Penne Alfredo, with
mushrooms, onions,
cream sauce and garlic,
to serve four people
Chef ’s Recipe
Penne Alfredo, with mushrooms,
onions, cream sauce and garlic
Serves four
Erjon Jazaj, head chef at
Al Forno in Middlesbrough
Ingredients
300g penne pasta
4 mushrooms
½ Onion
150ml double cream
20g grated Parmesan cheese
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 Garlic clove
(Meat or fish can be added)
Method
Boil the pasta in a pan of lightly salted water
for about eight minutes while preparing your
ingredients.
Dice the mushrooms and onion, crush
the garlic clove and cook meat or fish (if
required).
Add a table spoon of olive oil into a pan to
heat, and first add the diced mushrooms
and onions. Fry for about two minutes then
add salt and pepper to season.
Add full cream to the pan, stir then add
parmesan cheese.
Add cooked meat or fish then add the
cooked pasta and toss in a pan for a minute.
Plate up... Garnish with a sprinkle of parmesan cheese, pea shoots and red Amaranth. For added
decoration, place boiled spaghetti into a pan to fry until hard and place in the middle of the dish.
Enjoy!
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