• The Pasta Prince

Pappardelle with Leek, Mushroom and Pangrattato



The stormy weather across Europe has pushed my brain into thinking the autumn is near, despite it being the middle of summer! All I could think about was having leeks and mushrooms!


This was one of my favourite recipes, but traditionally was made with a prosciutto cartouche trapping the flavour. I'm thrilled that it works so well with the mushrooms as an alternative!


This is proper comfort food. I can smell the woods we used to play in as children when I eat this delicate, rustic dish.


Serves 2


Pappardelle

100g 00 Flour

100g Durum Wheat Flour

200ml Warm Water

1 pinch Salt

1 pinch Turmeric


Cooks in 4-5 minutes


Follow these instructions for making dough.

Roll out sheets and cut strips 2-2.5cm wide


Pappardelle with Leek, Mushroom and Pangrattato

2 Leeks

2 Oyster Mushroom Clusters

A chunk of Stale Bread

4-5 Dried Porcini Mushrooms

1 Glass of White Wine

400ml Veg Stock

A few sprigs of Thyme

A few sprigs of Rosemary


If you are making fresh pasta knead the pasta before starting.


First make your pangrattato.


Cut the crust off your bread then blend it with the rosemary, dried porcini mushroom and a drizzle of olive oil in a food processor. Set to one side.


Pluck the oyster mushroom petals from the cluster and fry in vegetable oil on a flaming hot shallow pan.


Place another pan on top and press the mushrooms. Let the water squeeze out.


Once the water has evaporated sprinkle with thyme, flip the mushrooms and repeat the process until nicely seared and brown. Set to one side.


Chop the leeks and garlic.


Melt a knob of butter and a drizzle of olive oil in a pot and add the leek, garlic and more thyme.


Stir for 2 minutes then add the white wine


Once the wine has evaporated cook for 3 minutes then add the veg stock.


Place the Mushroom petals over the leek to create a cartouche, sealing the steam in. If you don't have enough to cover simply cut a circle with parchment paper and cover.


Bring to a simmer and cook with a lid on for 20-25 minutes.


If you are making fresh pasta use this opportunity to make your pappardelle


Fry the pangrattato on a small pan with plenty of olive oil until crispy.


When the leek has cooked remove the mushrooms, slice into strips and add back to the leek.


Mix well and add the pasta directly to the pan.

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