Mushroom, Leek & Pappadelle Ragu
Ingredients Method Cover porcini in boiling water and allow to stand 10 minutes to soften. Drain, reserving liquid. Finely chop mushrooms.
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Cooking tools:
- Fine-mesh sieve
- Grater
- Chef's knife
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- Colander
- Mixing bowl
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- Wooden spoon
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- Serving bowl
Ingredients
- 10g dried porcini mushroom
- 1/2 cup boiling water
- 1 tbs olive oil
- 1 leek, washed, dried, finely chopped
- 2 large garlic cloves, crushed
- 8 slices pancetta, finely chopped
- 500g mixed mushrooms, sliced (fresh shiitake, Swiss brown and flats)
- 350ml beef or chicken stock
- 400g pappadelle pasta
- 4 fresh eggs
- 2 tbs thyme leaves
- Parmesan cheese, to serve
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