Over the past few years, Scotty and I have been visiting the local Foodies Market each Saturday. When it began three years ago there were only a handful of stalls selling locally made and sourced food items and since that time it has been going gangbusters. We have seen a few of the stalls we loved go but mostly we have seen many wonderful new stalls arrive.
Visiting Foodies Market is a lovely way to start our weekend, and with the purchase of our bicycles this time last year, riding to foodies market on a beautiful day and returning with our fresh produce bounty in my basket is a wonderful weekend ritual.
While it is no secret that I love making pasta from scratch, it isn’t really something that I would try and make midweek when I am on the go and in need of a quick and easy meal. While dried pasta is always an option (Barilla pasta is the only one my Italian family buys), I still prefer the taste and flavour of homemade pasta.
Luckily, Foodies Market comes to the rescue again, with attendance each Saturday by homemade Sydney pasta company – Pasta Gallery. Their gourmet ravioli is wonderful and great flavours include: Leg of lamb, rosemary and fetta; three mushrooms and walnut; eggplant onion and roast almond. With such robust flavours, the ravioli doesn’t need much in the way of sauces, usually either a simple fresh tomato sauce or even just garlic, olive oil and parsley.
After buying the three mushroom and walnut ravioli recently from the Pasta Gallery stall at Foodies, I decided I would serve it with a pangrattato. Pasta pangrattato (pasta with breadcrumbs) is a way that the thrifty Italians of yore could turn a few simple ingredients into an extremely tasty pasta dish when times were tough. The simple ingredients of a pangrattato seemed a perfect way to serve the flavoursome ravioli – and I wasn’t wrong!
PASTA CON PANGRATTATO
Pasta (any style of pasta will work – enough for 4 people)
1/2 cup olive oil
2 cups fresh breadcrumbs
2 garlic cloves, crushed
1/4 cup grated Parmesan cheese
2 rashers of bacon, finely chopped
Dried chilli flakes
Salt & pepper
To a pot of boiling salted water, add the pasta and cook for the required time.
While the pasta is boiling, heat the olive oil in a large pan over medium heat. Add the bacon and cook for 5 mins then add the breadcrumbs and sauté until golden, about another 5 minutes. Add the garlic and chilli and cook for another minute or two. Remove from heat; add the cheese, juice of half a lemon and salt and pepper. Stir well to combine.
When the pasta is cooked, drain and add to pan with breadcrumbs. Toss over low heat until pasta is coated. Serve immediately with additional Parmesan cheese.