Pasta with sauce forestière Recipe

Made up by Steve on the spur of the moment based on what was in the fridge and pantry. Definitely worth repeating; it was delicious. It’s the caramelised onions that raise it above the ordinary, so give yourself plenty of time to get them well coloured. It’s called forestière because of the combination of artichokes and 1 1 clove garlic, 80 g bacon or serrano ham, cut into small 100 g mushrooms, 5-6 canned artichoke 6 tbs salt and olive pasta of your parmesan Chop the onion and heat the olive oil in a saute pan. Cook the onion very gently over low heat until it’s a good caramel colour, without burning it — this could take a good 20-25 minutes. Add the garlic and…