Chestnut Garganelli, Cep Ragu, Black Truffle

Chestnut Garganelli with Cep Ragu & Black Truffle from Paul Foster! Rich, earthy hand-rolled chestnut pasta coated in a deep, umami-packed cep ragu, finished with crispy cordy ceps, melted Parmesan, and shaved black truffle!

Ingredients

200g frozen ceps
2tbsp olive oil
50g butter
1 banana shallot
1 clove garlic
1tbsp chopped chives
1tsp thyme leaves
1bsp sherry vinegar
100g Madeira
100g reduced brown chicken stock
1 lemon
1 tsp Dijon mustard
1tsp soy sauce
50g cordy ceps
20g sunflower oil
30g butter
40g Parmesan
200g fresh chestnut pasta dough – (100g chestnut flour, 150g 00 flour, 50g semolina flour, 150g eggs, 1tsp chestnut flour, pinch salt)

To finish

Black trufffle

Method

Print Recipe

Roll the pasta into flat sheets and cut into 4cm squares
Use a small gnocchi board to roll into garganelli shapes
Finery chop the shallots and ceps, sauté in the olive oil and butter for 2/3 minutes, chop the thyme and crush the garlic and add to the mushrooms. Cook for 1 more minute.
Deglaze with the sherry vinegar Madeira and reduce to almost nothing
Add the chicken stock, bring to the boil and ready to a risotto like consistency.
Add the Dijon mustard, soy sauce and season with salt and pepper
Fry the cordy ceps in oil until crispy, drain and season with salt
Cook the pasta in boiling water until al dente, drain and add to the mushrooms
Finish the ragu with butter and Parmesan, chives, season to taste
Spoon into a warm bowl, top with cordy ceps and finish with truffle

Ingredients

200g frozen ceps
2tbsp olive oil
50g butter
1 banana shallot
1 clove garlic
1tbsp chopped chives
1tsp thyme leaves
1bsp sherry vinegar
100g Madeira
100g reduced brown chicken stock
1 lemon
1 tsp Dijon mustard
1tsp soy sauce
50g cordy ceps
20g sunflower oil
30g butter
40g Parmesan
200g fresh chestnut pasta dough – (100g chestnut flour, 150g 00 flour, 50g semolina flour, 150g eggs, 1tsp chestnut flour, pinch salt)

To finish

Black trufffle

Method

Roll the pasta into flat sheets and cut into 4cm squares
Use a small gnocchi board to roll into garganelli shapes
Finery chop the shallots and ceps, sauté in the olive oil and butter for 2/3 minutes, chop the thyme and crush the garlic and add to the mushrooms. Cook for 1 more minute.
Deglaze with the sherry vinegar Madeira and reduce to almost nothing
Add the chicken stock, bring to the boil and ready to a risotto like consistency.
Add the Dijon mustard, soy sauce and season with salt and pepper
Fry the cordy ceps in oil until crispy, drain and season with salt
Cook the pasta in boiling water until al dente, drain and add to the mushrooms
Finish the ragu with butter and Parmesan, chives, season to taste
Spoon into a warm bowl, top with cordy ceps and finish with truffle