Menu

Lasagnette with Wild Mushrooms and Parmesan

31st August 2018 , by lewis de haas

Celebrate wild mushroom season with this simple yet hearty dish. The rich, organic egg yolks from our sister business, Haye Farm, transform the colour of the pasta.

Duration:
45 minutes
Serves:
6-8
Ingredients
62g
Egg yolks from Haye Farm eggs
75g
Whole Haye Farm egg
235g
“00” flour
2.5g
Olive oil
To dust
Semolina
125g
Butter
10g
Maldon sea salt
20g
Flat parsley, chopped
20g
Garlic, chopped
250g
Mixed wild mushrooms, washed (Porcini, Girolles, honey fungus, chanterelles) - sliced if large, left whole if small
150g
Parmesan, grated
Preparation
1.
For the dough: whisk the eggs then incorporate the flour and olive oil. Mix together and knead until a smooth dough is formed.
2.
Wrap in cling film and leave to rest in the fridge for 20 minutes.
3.
Roll out the sheets with either a pasta machine or with a rolling pin until about 1-2mm thin.
4.
Cut the sheets into rectangles, roughly 10cm x 7.5cm. Leave on a baking tray lined with greaseproof paper and sprinkle with semolina.
5.
For the sauce: melt the butter in a saucepan then gradually add the mushrooms and cook until softened.
6.
Add the chopped parsley and the chopped garlic and cook for a minute. Season to taste.
7.
To serve: cook the lasagnette sheets in boiling salted water until soft (approx. 1 minute).
8.
Toss the pasta with the mushrooms and finish with a sprinkling of grated parmesan.

Celebrate wild mushroom season with this simple yet hearty dish. The rich, organic egg yolks from our sister business, Haye Farm, transform the colour of the pasta.

Duration:
45 minutes
Serves:
6-8
Ingredients
62g
Egg yolks from Haye Farm eggs
75g
Whole Haye Farm egg
235g
“00” flour
2.5g
Olive oil
To dust
Semolina
125g
Butter
10g
Maldon sea salt
20g
Flat parsley, chopped
20g
Garlic, chopped
250g
Mixed wild mushrooms, washed (Porcini, Girolles, honey fungus, chanterelles) - sliced if large, left whole if small
150g
Parmesan, grated
Preparation
1.
For the dough: whisk the eggs then incorporate the flour and olive oil. Mix together and knead until a smooth dough is formed.
2.
Wrap in cling film and leave to rest in the fridge for 20 minutes.
3.
Roll out the sheets with either a pasta machine or with a rolling pin until about 1-2mm thin.
4.
Cut the sheets into rectangles, roughly 10cm x 7.5cm. Leave on a baking tray lined with greaseproof paper and sprinkle with semolina.
5.
For the sauce: melt the butter in a saucepan then gradually add the mushrooms and cook until softened.
6.
Add the chopped parsley and the chopped garlic and cook for a minute. Season to taste.
7.
To serve: cook the lasagnette sheets in boiling salted water until soft (approx. 1 minute).
8.
Toss the pasta with the mushrooms and finish with a sprinkling of grated parmesan.

Related Pages

La Goccia

The Delicatessen

La Goccia

The Delicatessen

Related events

Covent Garden
1st November 2018

Pasta Masterclass - SOLD OUT -

Covent Garden
18th October 2018

Pasta Masterclass - SOLD OUT -

Covent Garden
1st November 2018

Pasta Masterclass - SOLD OUT -

Covent Garden
18th October 2018

Pasta Masterclass - SOLD OUT -