“Having fallen in love with Italian food and culture while spending time in rural Umbria, for Ashley this dish is a total celebration of the purity of Umbrian food which she speaks so fondly of. The rustic unevenness of the pasta shape – umbricelli – is all part of the joy, so there’s no need to worry about being too precise. Have fun! ”
Ingredients
- ½ x Royal pasta dough
- Tipo 00 flour , for dusting
- 2 cloves of garlic
- 3 fresh porcini mushrooms , (200g in total)
- 1 whole Umbrian truffle , (15g)
- extra virgin olive oil
- 2 sprigs of fresh thyme
- 2 anchovy fillets in oil , from sustainable sources
- 20 g unsalted butter
- 20 g Grana Padano cheese
Method
- Make the Royal pasta dough.
- Once it’s relaxed for 30 minutes, simply tear off 1cm balls of pasta dough and, on a clean surface, roll them out into very thin 30cm sausage shapes, then place on a floured tray. The pasta will seem very thin at this stage, but don’t worry it will puff up as it cooks.
- Peel the garlic and put the whole cloves into a large pan of boiling salted water for 2 minutes (this will make the garlic creamy), then scoop out and finely chop, leaving the water on the heat.
- Clean and quarter the mushrooms, then very finely slice the truffle. Drizzle 2 tablespoons of extra virgin olive oil into a cold pan, place on a medium heat, then add the garlic, strip in the thyme leaves and scatter in most of the truffle and the porcini.
- Toss occasionally over the heat while you carefully add the pasta to the boiling water to cook for 4½ minutes (if you’ve left the pasta to dry out, it will take a little longer).
- Add the anchovies to the porcini pan – they’ll melt in – and toss together, then add a little pasta water to emulsify into a lovely mushroom sauce. Remove from the heat and stir in the butter.
- Using tongs, drag the pasta straight into the porcini pan, taking a little cooking water with it. Toss together, then finely grate in the cheese, and toss again.
- Scatter over the remaining truffle, season to perfection with sea salt and black pepper, and finish with a drizzle of extra virgin olive oil. Simply delicious!
Source: Jamie Oliver
