A seasonal late winter dish using early wild greens and dried wild mushrooms gathered in the autumn but any dried mushrooms are excellent and will work well.
Quite a simple dish apart from making the carrot pasta from scratch, which is not difficult and worth doing if you are inclined. Assembling the dish straightforward.
Very loosely adapted from various traditional recipe methods including River Cafe Pasta
Serves 2 people as a main course
Recipe can easily be multiplied or divided
For the Fresh Carrot Fettuccine Pasta
(makes twice the amount needed here, uses one egg)
Makes 450g /1lb
Pasta Ingredients:
200g lightly oiled roasted carrots (from about 400g/12oz raw carrots)
225g/7oz tipo 00 or plain all purpose flour plus more if needed
1/4 teaspoon salt
1 egg
Method
Peel and cut 4 large carrots into diagonal slices, lightly coat with some olive oil and roast until soft, beginning to caramelise but not browned at all.
Puree the carrots, and weigh out 200g. Place in a bowl.
Add the egg, flour and salt and mix into a stiff dough add more more flour if needed.
Cover the dough and rest for 30 minutes.
Knead the dough for a minute or two until smooth. Cover and chill dough for 30 minutes or wrapped for up to a few days.
For Making the Dish
Ingredients:
250g/9oz fresh carrot fettuccine (see above)
250g/1/2lb trimmed leeks, about 1 medium
100g/4oz white onion
1 tablespoon of fresh thyme leaves or 1-2 teaspoons dried or herbs of choice
Large handful or two of small arugula/rocket leaves
25g/about 1 oz dried porcini or dried mushrooms of choice
4 cloves garlic, peeled, thinly sliced across
50g/2oz butter, divided
Salt and pepper to season
Olive oil
Grated Parmesan or Italian cheese of choice to serve
Method:
Soak the mushrooms in 150ml/1/3c hot water for 20 minutes
Strain mushrooms reserving soak water. Slice if needed. Set aside.
Slice the leeks into diagonals about 2cm/1/2" wide and the onion into short slices.
Rinse and dry the arugula/rocket leaves.
Set aside
Cook the mushrooms:
Heat a small pan on medium
Add half the butter and a tablespoon or so of olive oil
Cook until butter begins to froth
Add the mushrooms and cook, stirring until the liquid has evaporated, adding more soak liquid and repeating until all the liquid has been used. Season and set aside.
Meanwhile set a pot of lightly salted water to boil on the stove for the pasta.
Cook the leeks:
Set a heavy frying pan/skillet on medium heat. Add the remaining butter plus two tablespoons of olive oil , then add the onions and garlic and thyme or herbs. Fry gently until soft, then add the leeks and gently fry for another minute or two until softening but still bright green, adding a tablespoon or two of water to keep moist. Season and set aside while the pasta is rolled out and cooked.
Roll and cut the fresh pasta.
Rolling out the pasta:
Knead dough on a generously floured surface. Cut into pieces and roll out using a pasta roller to the next to thinnest setting and cut into fettuccine. Flour well to prevent sticking.
For hand cutting, roll out into thin strips and cut into fettuccine wide strips with a knife or pastry cutter.
Add the pasta to the gently rolling boiling water and cook for about 3-4 minutes or until al dente or cooked but firm to the bite. Drain and set aside while you quickly assemble the other ingredients.
To Assemble the Dish:
Heat the leeks briefly, add the mushrooms, stirring through, then stir through the arugula/rocket leaves. Add the pasta
and gently combine.
Serve immediately topped with grated Parmesan or Italian sharp cheese of choice.
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