Kitchen gar­den cook

Melanie John­son goes for­ag­ing for wild mush­rooms

Country Life Every Week - - Contents -


Weigh out the flour and sift it onto a work sur­face. Make a well in the cen­tre and crack the eggs into it with the olive oil. Rub in us­ing your fin­gers and grad­u­ally in­cor­po­rate the sur­round­ing flour—don’t add salt or the pasta will be speck­led. Bring the dough to­gether and knead un­til smooth, then wrap it in cling­film and leave to rest in the fridge for half an hour.

Re­move the dough from the fridge and flat­ten it with a rolling pin. Run it through a pasta ma­chine, start­ing with the widest set­ting and work­ing your way down un­til you’re at the thinnest. Fi­nally, put the sheets through the tagli­atelle at­tach­ment. If you don’t have a pasta ma­chine, roll the dough out un­til very thin, then roll it up and slice it into strips. Drape the tagli­atelle over a tea towel-cov­ered kitchen­cup­board door in a sin­gle layer un­til dry, but still soft. Bring a large pan of salted water to the boil.

Heat a splash of olive oil in a pan, then gen­tly sauté the red onion un­til al­most soft. Add the mush­rooms and crushed gar­lic and fry for a fur­ther 5 min­utes. Pour the stock and sour cream over them, toss in the spinach and mix well. Sim­mer gen­tly.

Drop the pasta into the boil­ing salted water and cook for about 3–4 min­utes. Once cooked, drain and add the pasta to the sauce, mix­ing in a hand­ful of red-veined sor­rel.

Di­vide the pasta be­tween four plates and top with grated Parme­san and the re­main­ing sor­rel. Serve im­me­di­ately.

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