A Little Bit of Italy first started in 2005 as an intimate Italian dinner hosted by a local winery. Now in it's 11th year, A Lit Bit of Italy in Broke will once again transform the Broke Fordwich Wine Region in the Hunter Valley into a mouth-watering Italian haven. Join the festivities on April 8th to 10th and enjoy all things Italian! The event now encompasses 12 venues with lots of opportunities to indulge in wood-fired pizza, antipasti, and Italian cheese. Guests can also enjoy an impressive line-up of fresh produce and local wine, along with master classes and demonstrations hosted by growers, makers and owners of the venues.
After indulging in great food and wine, guests are invited to relax amongst the grape vines and olive groves while sipping on traditional Hunter Valley blends.
Serves 4
Ingredients:
- 400g of fresh linguini
- 200g of Swiss brown mushrooms, sliced
- 50g dried porcini (soaked as per instructions)
- 5 eshallots, sliced
- 2 cloves of garlic, minced
- 25g butter
- I teaspoon each of chopped thyme, oregano, basil, flat parsley
- 1 tablespoon extra virgin olive oil
- Salt and pepper
- Parmesan, shaved to serve
- 4 eggs
- Truffle oil, best quality
Method:
1. On the stove, heat a large saucepan of with water to rapid boil (for the pasta) and a broader, shallow one to a depth of about 8cm with water and 1 teaspoon vinegar (for the eggs).
2. Heat oil in a wide pan on high heat. Add the olive oil and mushrooms (Swiss and porcini) and cook until golden brown. Then add the eshallots, garlic and butter and cook for another minute. Set aside.
3. To poach eggs, crack them gently into the simmering water. Poach for 2 minutes and remove with a slotted spoon into a shallow bowl.
4. Cook the pasta in the boiling water to al dente (slightly firm to the bite). Drain.
5. Toss the pasta with the mushrooms. Add all the herbs and season with salt and pepper.
6. Place the pasta and mushrooms in each bowl and gently top with the poached egg.
7. Drizzle with truffle oil and the parmesan and a little black pepper.
Enjoy with a savoury, medium bodied red wine such as the Margan Barbera.
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