PASTA WITH A CREAMY BILTONG SAUCE
olive oil
1 packet of button mushrooms (250g)
500 ml cream
2 tablespoons flour
200 g moist very thinly cut biltong (or a nice handful of moist biltong)
salt and pepper to taste.
Spagetti or Linguini Pasta
Cook your pasta in boiling water.
While pasta is cooking prepare your sauce.
Biltong sauce:
Fry mushroom in olive oil.
Sprinkle flour over mushrooms and stir till all flour is mixed properly.
Add the cream and stir well , sauce will thicken.
Add the moist biltong and cook for a few minutes on low heat.
Add salt and pepper to taste.
Should the sauce become too thick and this can happen if you add too much biltong,
just add some milk to tone down the sauce.
Dish up sauce over pasta, and decorate with a few pieces of biltong.
This dish is very creamy and rich, but very enjoyable and something you can quickly make.
If you have visitors. The secret to this recipe is that you must use moist biltong and preferably biltong that has been spiced nicely as the spice comes off the biltong and give the cream a delicious flavour.
Please be advised that you must also use shaved or very thinly cut biltong, otherwise you going to find it is not enjoyable to chew big pieces of biltong.
If your biltong is not strongly spiced you will find that adding a bit more salt and pepper will make this dish delicious.
Enjoy.
Recipe changed and photo: Sharon Naude
