In every issue of Tees Life, a guest chef will bring you the ingredients and method of cooking and serving a recommended dish.
Erjon Jazaj, head chef at Al Forno in Middlesbrough, describes how to make one of his easy favourites Penne Alfredo, with mushrooms, onions, cream sauce and garlic, to serve four people…
300g penne pasta
150ml double cream
20g grated Parmesan cheese
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 Garlic clove
(Meat or fish can be added)
Boil the pasta in a pan of lightly salted water for about eight minutes while preparing your ingredients.
Dice the mushrooms and onion, crush the garlic clove and cook meat or fish (if required).
Add a table spoon of olive oil into a pan to heat, and first add the diced mushrooms and onions. Fry for about two minutes then add salt and pepper to season.
Add full cream to the pan, stir then add parmesan cheese.
Add cooked meat or fish then add the cooked pasta and toss in a pan for a minute ready to serve.
Garnish with a sprinkle of parmesan cheese, pea shoots and red Amaranth.
For added decoration, place boiled spaghetti into a pan to fry until hard and place in the middle of the dish.