WHAT’S COOKING: Creamy biltong and mushroom pasta with coriander
Combine the traditional flavours that go with biltong, including coriander, with the happy marriage of mushrooms, cream and black pepper, for a pasta sauce that is one part Italian and another part South African.
Creamy biltong and mushroom pasta with coriander showcases a harmonious blend of South African and Italian flavors. The dish features soft biltong, a South African cured meat, as its base. The biltong, pink in the middle, can be likened to medium-rare even though it hasn't been cooked. The biltong is best used in this pasta sauce rather than biltong dust, which can make the sauce grainy.
The recipe calls for a teaspoon of finely ground coriander, an essential ingredient in biltong, to complement the dish's flavor profile. The sauce also includes garlic, portobellini mushrooms, dry white wine, fresh cream, and parmesan cheese. A handful of fresh coriander leaves and black pepper are used for garnishing. The pasta is cooked al dente and tossed with the creamy sauce. Tony Jackman, the author, is a twice winner of the Galliova Food Writer of the Year award.
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