This dish is a tribute to La Pension, a family managed hotel in Outshoorn, South Africa. It's taste is friendly and rich and lasts long after first contact. We found the staying at La Pension and the warm welcome from Errol and Venita so overvelming, that I put this dish in order to express our feelings. The primary tasty comes from the pomadoros and there sweatness, and the following aftertaste is build up with help from Gorgonzola cheese. By cutting the mushroms i quarters gives a tenderness taste despite the lack of meat. We warmly recommend You to visit and enjoy the hospitallity of Errol and Venita at La Pension.
The dish is set for approx 6 persons, give or take. First we set the owen on 175 °C. Cut 120 gr bacon very fine and put in a owenproof tray together with 2 fine chopped cloves of carlic. Keep an eye and turn over the mix until it has got crispy. Then take out and let ot dry on paper. It will be a part of the garnish before serving.
Meanwhile cut approx 500 gr mushrooms (champinions) i quaters and fry gently in 2 tblsp butter. Put a lid on to bring out the tasty water out of the mushrooms. Careful that it does not get dry.
Pour 300 ml creme on the mushrooms together with 3 tblsp stock of veil and 1,5 tblsp dry mustard(dijon). Add 300 gr pomodores and 150 gr Goronzola cheese cut in pieces. Let it cook gentile 20 minutes and steer contingously so that the sauce does not burn.
Add grounded blackpepper after taste over the pastasauce.
Boil your pasta al dente (7 gr salt to 100 gr pasta to 1000 gr water), I prefer Penne Rigata (approx 85-100 gr pp), and then mix pasta with pastasauce in a bowl, put on a deep warm plate, garnish with hard parmesan cheese, the bacon/garlicmix and some basil leaves on top. Serve with a tasty shiraz, we had a wine from Kleine Zalze in Stellenbosch.
Enjoy!
Claus and Susanne
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