1 oz (30 g) dried ceps Boletus edulisj
8 - 9 oz (250 g) fresh broad ribbon noodles
1 baby carrot
1/2 small onion
1/2 celery stalk
1 clove garlic
2 tbsp chopped parsley
3 tbsp olive oil
1 bay leaf
2 tbsp finely chopped tomato
5 fl oz (150 ml) chicken stock
1 1/2 tbsp pine nuts
2 oz (50 g) grated Parmesan cheese
salt and pepper
8 - 9 oz (250 g) fresh broad ribbon noodles
1 baby carrot
1/2 small onion
1/2 celery stalk
1 clove garlic
2 tbsp chopped parsley
3 tbsp olive oil
1 bay leaf
2 tbsp finely chopped tomato
5 fl oz (150 ml) chicken stock
1 1/2 tbsp pine nuts
2 oz (50 g) grated Parmesan cheese
salt and pepper
method
1. Soak the dried mushrooms for at least 30 minutes in warm water. Heat plenty of salted water in a large saucepan.
2. Drain the mushrooms. Squeeze out excess moisture and chop coarsely. Heat the olive oil and sweat the mixed very finely chopped carrot, onion, celery, garlic, parsley and bay leaf in it over a very low heat for 10 minutes with the lid on, stirring occasionally.
3. Turn up the heat, add the mushrooms and a little salt and pepper; stir while cooking for 2 - 3 minutes. Add the chopped fresh tomato and the stock and simmer for 20 minutes, positioning the lid to leave a gap so the sauce can reduce and thicken gradually.
4. After this time has passed, remove the lid and cook over a slightly higher heat to thicken further. Cook the pine nuts with a very little olive oil
in a non-stick frying pan for 1 - 2 minutes, stirring, until they are pale golden brown. Set aside to add to the sauce at the last minute.
5. Add the noodles to the fast boiling water and cook until just tender; drain and turn into a very hot serving dish. Stir the pine nuts into the sauce, add this to the pasta and stir. Sprinkle with Parmesan cheese and serve.
2. Drain the mushrooms. Squeeze out excess moisture and chop coarsely. Heat the olive oil and sweat the mixed very finely chopped carrot, onion, celery, garlic, parsley and bay leaf in it over a very low heat for 10 minutes with the lid on, stirring occasionally.
3. Turn up the heat, add the mushrooms and a little salt and pepper; stir while cooking for 2 - 3 minutes. Add the chopped fresh tomato and the stock and simmer for 20 minutes, positioning the lid to leave a gap so the sauce can reduce and thicken gradually.
4. After this time has passed, remove the lid and cook over a slightly higher heat to thicken further. Cook the pine nuts with a very little olive oil
in a non-stick frying pan for 1 - 2 minutes, stirring, until they are pale golden brown. Set aside to add to the sauce at the last minute.
5. Add the noodles to the fast boiling water and cook until just tender; drain and turn into a very hot serving dish. Stir the pine nuts into the sauce, add this to the pasta and stir. Sprinkle with Parmesan cheese and serve.
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