Mushroom Agnolotti – recipe by Michel Roux Jr.
In many ways, Italian and French food have a lot in common. Often wholesome family recipes are passed down from generation to generation.
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Cooking tools:
- Pasta machine
- Blender
- Kitchen scale
- Grater
- Pastry brush
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Pot
- Stove
- Oven
- Refrigerator
- Plastic wrap
- Measuring spoon
- Measuring cup
- Plate
Ingredients
- 300g white mushrooms (or any edible wild mushroom)
- 60g grated Parmesan
- 50g fresh breadcrumbs
- 1 spring onion
- 1 garlic clove
- 1/2 bunch chives
- 3 tbsp cream
- A handful of chopped walnuts
- Salt
- pepper
- 500g white flour
- 4 whole eggs
- 3 tbsp water
- 1 tsp salt
- 1 tsp olive oil
- 1 small garlic clove
- Pinch of pepper
- 20g toasted hazelnuts
- 80g rocket
- 30g grated Parmesan
- 125ml extra-virgin olive oil
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