Pork
Pepperberry Boscaiola
The velvety sauce in this quick and luscious pasta finds balance with the addition of native pepperberries for an Italo-Aussie mash-up that’s sure to find a place in your repertoire.
Recipe
01
Fry Onion and Bacon
Thinly slice eschalot and bacon. Heat oil in a large frypan over medium heat. Add eschalot, bacon and 1⁄4 teaspoon salt and cook, stirring occasionally, for 5 minutes or until onion has softened.
02
Add Mushrooms
Thinly slice mushrooms and crush garlic. Add to frypan and cook for 4–5 minutes or until mushroom is slightly caramelised and golden.
03
Cook Pasta, Grind Pepperberries
Meanwhile, cook pasta in a large saucepan of salted, boiling water for 8–10 minutes or until al dente. Drain, reserving 30ml (1½ tablespoons) cooking water. Using a mortar and pestle, grind pepperberries to a fine powder. Set aside.
04
Add Cream
Add cream to frypan and cook, stirring, for 2–3 minutes or until sauce has thickened slightly and cream is hot and bubbling.
05
Add Pasta
Add pasta and reserved cooking water to frypan. Use tongs to mix pasta with sauce to completely coat. Remove from heat.
06
Plate Up
Working quickly, add ground pepperberries and most of the parmesan to pasta. Mix well to combine. Divide pasta between bowls and serve with remaining parmesan.
Australians QuiteLike
Pepperberry Boscaiola
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami