Pappardelle with ceps

Pappardelle with ceps

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

This type of pasta – like large tagliatelle – is usually combined with meat ragùs or sauces containing wild boar, game and other meats. It is very popular in my restaurant because the large size of the pasta really satisfies the palate and gives a sense of pleasure. An even larger pappardelle pasta was known in Ancient Roman times: this ‘laganum’ was eaten with an anchovy-based sauce.

Ingredients

Quantity Ingredient
400g pappardelle
85g parmesan, freshly grated
2 tablespoons parsley, finely chopped
salt, to taste
pepper, to taste

Sauce

Quantity Ingredient
400g fresh, firm ceps
20g dried ceps, soaked in warm water for 20 minutes
1 medium onion, very finely chopped
6 tablespoons olive oil
40g butter
1 garlic clove, very finely chopped
4 tablespoons dry white wine

Method

  1. To start the sauce, clean and finely slice the fresh ceps. Drain the dried ceps, reserving the water, then chop them.
  2. Fry the onion in the oil and butter until soft, then add the garlic. Add the chopped ceps then the wine, and simmer until the alcohol evaporates. Add the fresh ceps and the soaking water from the dried ceps and cook gently for 10 minutes. Stir well, then reduce the sauce for a few minutes. Season to taste.
  3. Cook the pasta in plenty of salted water until al dente, usually about 8–10 minutes. Drain well, then add some of the sauce. Divide this between warm plates. Pour over more of the sauce and sprinkle with Parmesan and parsley.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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