Chestnut Garganelli, Cep Ragu, Black Truffle - James Martin Chef

Ingredients

• 200g frozen ceps
• 2tbsp olive oil
• 50g butter
• 1 banana shallot
• 1 clove garlic
• 1tbsp chopped chives
• 1tsp thyme leaves
• 1bsp sherry vinegar
• 100g Madeira
• 100g reduced brown chicken stock
• 1 lemon
• 1 tsp Dijon mustard
• 1tsp soy sauce
• 50g cordy ceps
• 20g sunflower oil
• 30g butter
• 40g Parmesan
• 200g fresh chestnut pasta dough – (100g chestnut flour, 150g 00 flour, 50g semolina flour, 150g eggs, 1tsp chestnut flour, pinch salt)
• Black trufffle
• Roll the pasta into flat sheets and cut into 4cm squares
• Use a small gnocchi board to roll into garganelli shapes
• Finery chop the shallots and ceps, sauté in the olive oil and butter for 2/3 minutes, chop the thyme and crush the garlic and add to the mushrooms. Cook for 1 more minute.
• Deglaze with the sherry vinegar Madeira and reduce to almost nothing
• Add the chicken stock, bring to the boil and ready to a risotto like consistency.
• Add the Dijon mustard, soy sauce and season with salt and pepper
• Fry the cordy ceps in oil until crispy, drain and season with salt
• Cook the pasta in boiling water until al dente, drain and add to the mushrooms
• Finish the ragu with butter and Parmesan, chives, season to taste
• Spoon into a warm bowl, top with cordy ceps and finish with truffle