Wednesday, April 10, 2013

Mushroom and Streaky Bacon Pappardelle

 Serves 4
4 large handfuls of roughly chopped fresh mushrooms, wild mixture is best
8 rashers of free range streaky bacon sliced
3 med cloves of garlic finely grated
juice of 1 lemon
rind of 1/2 a lemon
1 cup of creme fraiche
1 cup of freshly grated parmesan

fresh pasta-
Will need a pasta machine
500g flour
5 large free range eggs
Buy a packet of fresh pasta so you can cut to pappardelle size.

In a large pot bring water to the boil. Meanwhile in a fry pan, on high, heat olive oil and add the bacon. After 1 minute add the roughly chopped mushrooms and a good pinch of salt. Fry for 3 mins until the mushrooms are cooked and golden brown. Add the finely grated garlic, remove from heat and combine well.
In a separate bowl combine the lemon juice, creme fraiche and parmesan with plenty of cracked pepper and a pinch of salt.
When water is rapidly boiling add 1 Tbsp salt and add fresh pasta. Home made pasta may only take around 1 minute to cook so stay close and drain when Al Dente.
Immediately add the creme fraiche mix and the mushrooms, toss well and serve. Top with freshly grated parmesan.
If making fresh pasta. . .
In a large bowl add the flour and create a well in the centre. Add the eggs and using a fork whisk the eggs, gradually bringing the flour into the centre, this will form a dough. On a floured surface knead for 5 mins until silky and elastic then wrap and chill for 1 hour in the fridge.
To roll out using a pasta maker. Separate dough into 5 even balls a roll out in to small circles to feed through the machine. Make sure you're continually flouring the surfaces with finely ground semolina or flour until you reach the finest setting. Then fold and cut into strips 1-1.5 inches wide.
except you will want to make it thicker than the style shown.
If using bought fresh pasta, simply slice into 1-1.5 inch thick slices and cook until al dente.

Enjoy x

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