< Previous COMPANY 199CREAMY MUSHROOM LINGUINEWITH PANGRITATAServes 4 to 6A gratifying meal can take many forms, and this creamy linguine topped with crispy pangritata (toasted breadcrumbs) makes company feel right at home. Preheat oven to 375°F. Set aside a baking sheet.Drizzle bread with olive oil and season with flaky sea salt. Arrange in a single layer on the baking sheet, and bake in preheated oven for 5 to 7 minutes, until golden brown and crispy. Let cool at room temperature for 10 to 15 minutes. Transfer toasted bread to a food processor and blend to a relatively fine breadcrumb consistency. Set aside.Bring a large pot of salted water to a boil. Cook linguine according to package instructions. Drain pasta, reserving 2 tbsp of starchy water.In another large pot, melt butter with cooking oil. Add onion, and cook for 1 to 2 minutes. Stir in minced garlic and porcini powder, and cook for another 2 minutes. Add mushrooms, and cook for 5 to 7 minutes, stirring occasionally. Add whipping cream and reserved starchy water. Cook until reduced to a thick, saucy consistency, about 5 minutes. Add ¼ cup parsley, and stir well. Toss cooked pasta with sauce. Serve topped with toasted breadcrumbs (pangritata), parsley and sorrel. 2 thick slices of sourdough breadExtra virgin olive oilFlaky sea salt, to taste7 oz dried linguine pasta ½ tsp butter½ tsp neutral cooking oil ½ cup chopped onion 1 garlic clove, minced1 tsp porcini mushroom powder (see Tip, page 24)3 cups sliced mixed mushrooms (we used oyster, shimeji and shiitake)¾ cup whipping (35%) cream ¼ cup minced fresh flat-leaf parsley + 1 tbsp for garnishSorrel, to garnishStyling Note:You can serve individual portions with the sauce on top or toss it all together, family-style. Settingsand Angles: f/7.1ISO 25001/100 sec90 degrees228 SWEETSIn a blender or food processor, combine ingredients for chosen flavor and blend until smooth.Divide purée evenly among ice pop molds. Insert sticks. Freeze for 12 to 24 hours, until hardened. Enjoy. Tip: For an ombré effect, as in the photograph, don‘t combine the fruit purées, but pour in one and then the other. Freeze as directed.Strawberry Kiwi:1 cup puréed strawberries 1 cup puréed yellow kiwi1 tbsp liquid honey (optional)Plum Apricot:1 cup puréed black plum1 cup puréed apricot1 tbsp liquid honey (optional)Blueberry Cantaloupe:1 cup puréed blueberry1 cup puréed cantaloupe 1 tbsp liquid honey (optional)REAL FRUIT ICE POPS Each recipe makes 4 ice popsIt really doesn’t get easier than this. Real fruit purées are a great way to make ice pops — an icy, sweet treat that we still love as adults. These are an ideal way to curb those sugar cravings when they hit, and since you know exactly what went into them, you won’t feel bad about having two.Styling Note:Shooting with ice not only looks cool, it helps keep the ice pops nice and frozen for the camera. Settingsand Angles: f/10ISO 25001/100 sec90 degreesWe hope youenjoyed this EYB Book PreviewThe complete book is available from allmajor booksellers. Or use the "BuyBook" button and help support EYB.Purchase this book before December 31, 2018 and get digitalaccess to all this book's recipes. Find out more hereNext >