Tagliatelle with cèpes and chanterelles, rocket, shaved Parmesan
Autumn is the season for mushrooms and this dish shows them off at their best, especially if you use wild mushrooms. I normally use a mix of cèpes and chanterelles but you could substitute a number of different mushrooms instead. In fact when preparing this dish I used pieds de mouton on this occasion rather than chanterelles.
Recipe: portions for one serving
Ingredients:
Mushrooms (cèpes, chanterelles or others): handful
Chopped shallots – pinch of
Parmesan velouté – see recipe here
Chopped parsley – good pinch
Lemon juice
Tagliatelle
Rocket leaves dressed in olive oil
Parmesan
Frying the mushrooms
Method:
Sauté mushrooms in olive oil over a high heat until they colour
Add three to four tablespoons of Parmesan velouté and bring to boil
Add good pinch of parsley and a squeeze of lemon juice
Add cooked tagliatelle to pan and mix to integrate the sauce and the pasta. Check seasoning
Bringing Parmesan sauce and mushrooms to boilPlace tagliatelle and sauce on a plate. Garnish with a handful of rocket leaves tossed in olive oil and decorate with three or four shavings of Parmesan.
Plating up
Shaving the Parmesan
http://rsj-news.blogspot.com/2009/09/black-pepper-gnocchi-recipe-from.html
••
Alex@work
and from the fixed price menu:
Slow roast belly of Suffolk pork, broccoli, sweet onions,
(to finish)
