Porcini ragù - Penguin Books Australia
Mushroom lovers rejoice! This flavour-packed vegetarian main dish from the co-author of bestselling Ottolenghi FLAVOUR, Ixta Belfrage, is sure to impress.
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Ingredients
- 40g dried porcini
- 4 tablespoons olive oil, plus extra to serve
- 3 cloves of garlic, very finely chopped (not crushed!)
- ½ teaspoon chilli flakes (or less if you prefer)
- 10g fresh parsley (stalks and leaves), finely chopped, plus extra to serve
- 1/3 teaspoon fine salt
- 1½ tablespoons tomato purée/paste
- about 50 twists of freshly ground black pepper
- 250g dried tagliatelle nests
- 40g Parmesan, very finely grated, plus extra to serve
- 3 tablespoons double cream
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