Le Marche is one of the most often overlooked provinces of Italy. Sadly, however, it has recently been discovered by the Brits who have started an influx of foreigners. But it is still pretty untouched by tourism. According to the Italian culinary tome,
La Cucina, this simple dish of pasta with mushrooms and black olives hails from there. Go easy on the olives. I used kalamata and the briny flavor of using too many counteracted the delicateness of the mushrooms.
You don't really see a lot of avocados in Italy, but I used the
crostini concept to use up a half of one that was leftover in the fridge - and the last of my recent loaf of
Lahey bread. Drizzle with olive oil and sprinkle with sea salt and freshly cracked black pepper.
