Jono & Jules do food & wine

Another great pasta dish from The Silver Spoon: Pasta, Italy’s pasta bible. This has lovely earthy flavours.

Penne Al Prosciutto E Funghi – to serve 4

• 50g dried mushrooms
• 25g butter
• 2 tbsp olive oil
• 1 onion
• 50g cooked ham, diced
• 100ml dry white wine
• 350g penne
• 4-5 tbsp vegetable stock
• 3 tbsp double cream
• 40g Parmesan cheese, grated

Put the mushrooms in a bowl and cover with lukewarm water. Leave to soak for about 20 minutes then drain, squeeze out the excess liquid and slice. Melt the butter with the oil in a saucepan. Add the onion and cook over a low heat, stirring now and then, for 8-10 minutes or until lightly browned. Add the mushrooms and ham and cook for a few minutes, then pour in the wine and cook until the alcohol has evaporated. Season and leave to simmer for 20 minutes, adding stock when necessary to prevent it from sticking. Stir in the cream and heat for another few minutes. Meanwhile, cook the penne according to the pack instructions. Combine the sauce and pasta and serve with the Parmesan sprinkled over the top.

Wine Suggestion: A nice rich Chardonnay is a good match for the cream and suitably savoury to complement the ham and mushrooms.