Pasta with ceps and boudin blanc
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A rich and gutsy dish from Ockenden Manor's Stephen Crane: the secret here is to only use the freshest ceps. We recommend that you make ake the boudin blanc and pasta in advance.
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Ingredients
Metric
Imperial
Pasta
- 6 cep mushrooms, sliced
- 2 knobs of butter, for frying mushrooms and spinach
- 200g of spinach leaves
- 1 pinch of sugar, for seasoning
- 1 pinch of nutmeg, grated
- 4 fresh pasta sheets, (10 x 6cm)
- salt
Cep purée
- 200g of cep mushrooms, diced
- 50g of butter
- 1 shallot, peeled and chopped
- 1 tbsp of tomato purée
- 90ml of Madeira
- 190ml of double cream
Boudin blanc
- 2 chicken breasts, diced
- 10g of foie gras
- 1/2 slice of white bread
- 2 tsp milk
- 1 egg
- 190ml of cream
- salt
- sugar to taste
SAVE RECIPE
Equipment
- Food processor or blender
Method
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
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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