Cooking... An ethernal battle with the elements - fire, water, jar lids. An epic struggle between the spirit and the matter. Between a man and his overgrown ambitions. Between griddle- and the saucepan. Between Chinese and Italian. Let's face it - cooking is not for the faint hearted, limp-wristed, nor Mac owners. It's for men and that means men with the persistence of Icelandic fishermen, desperation of Ukrainian coal miners, precision of Audi engineers, balance of a ninja on a bamboo straw, palette (it would almost work if it wasn't in the writting, this one...) of Renoir, gadget know-how of Desmond Llewelyn and the apparition of George Clooney.
Men who take the task at hand seriously, who would rather loose a limb than let the imperfection slip in, who never joke about rotten eggs (there are things you simply DO NOT joke about) and who think that science is a younger, demented brother of chef-istry.
Men like us.
And that's why I called this recipe 'are-you-taking-the-piss pasta'. Because you simply take some fresh or dry, wide and flat pasta (tagliatelle or pappardelle), onion, mushrooms, sour cream and some parsley and cook it in a simplest way possible.
Dice onions, slice mushrooms and cook under cover until soft, pour the cream in and cook untill reduced, add salt/lemon juice/a wee bit of white wine and black pepper, chopped parlsey and hot, cooked pasta. Stir well and serve. All done in 15 minutes. That's less than picking up the phone, ordering a take away and delivery time.
I know... not that manly after all. But so bloody good! And remember to put a little bit of duck fat in or otherwise people are gonna thing you're some sort of vegetarian.
And here's the result:
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