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Pasta with ceps and boudin blanc

Pasta with ceps and boudin blanc

Pasta with ceps and boudin blanc

PT35M

Why not try?

1
For the pasta, caramelise the sliced ceps in a frying pan with some butter, when golden take them out
  • 6 cep mushrooms, sliced
  • 1 knob of butter, for frying mushrooms
2
Saute the spinach in little bit of butter, season with salt, sugar and nutmeg
  • 200g of spinach leaves
  • 1 pinch of sugar, for seasoning
  • 1 pinch of nutmeg
  • salt
  • 1 knob of butter, for frying spinach
3
Cook the pasta sheets for 2 minutes in boiling water
  • 4 fresh pasta sheets
4
For the cep purée, caramelise the diced ceps in butter. Add the chopped shallot and when golden add the tomato purée
  • 200g of cep mushrooms, diced
  • 1 shallot, peeled and chopped
  • 1 tbsp of tomato purée
  • 50g of butter
5
Cool for 2 minutes and deglaze with Madeira and cream. Cool for 2 minutes at low heat. Pour the sauce into a blender and blitz until smooth
  • 90ml of Madeira
  • 190ml of double cream
6
For the boudin blanc, chop the chicken, foie gras, white bread soaked in milk, and the egg in a food processor until you get a smooth texture
  • 2 chicken breasts, diced
  • 10g of foie gras
  • 1/2 slice of white bread
  • 2 tsp milk
  • 1 egg
7
If you want, you can press it through a sieve. Fold in the cream and season to taste
  • 190ml of cream
8
To cook the boudin blanc, roll it in cling film into a sausage shape and cook for 20 minutes at 90⁰C. Leave to cool down in the pan
9
To serve put a sheet of pasta on a plate, add a few drop of the cep purée and scatter with some cool spinach and caramelised cep
10
Divide the fresh boudin blanc into balls and steam for 4-5 minutes, then spoon on the pasta
11
Hand blend the cep sauce to get some bubbles pour some bubbles over the boudin blanc and pasta

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Ingredients

Metric

Imperial

Pasta

Cep purée

Boudin blanc

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