MC TX12 - Mushroom capeletti with herb sauce + Hungarian red pepper + tomato coulis

Diana Dodog's pasta recipe from episode 12

Ingredients


  • 100 ml olive oil
  • 3 shallots
  • 2 cloves of garlic
  • bunch of fresh herbs: parsley, chive, sprig of thyme, sprig of basil
  • 1 lemon
  • 1 red pepper
  • 2 tomatoes
  • 50 g smoked streaky bacon
  • 50 g chorizo/or hungarian sausage
  • salt + pepper
  • 1 potato medium size
  • 100 g mixed mushrooms
  • for pasta:
  • 200 g '00' flour
  • 2 eggs
  • 1 yolk
  • drizzle of olive oil
  • pinch of salt
  • 50 g extra flour for dusting

Method

  1. Pasta:
  2. Combine flour, eggs, oil, salt by handor processor
  3. Wrap it in cling film
  4. Rest in fridge for 20 minutes
  5. Red pepper coulis:
  6. Sweat finely chopped chorizo + bacon for 2 mins
  7. Then sweat 2 finely chopped shallots + 1 clove of garlic for 4 mins
  8. Set bacon + chorizo bits aside
  9. For herb sauce:
  10. Cook 1 medium size potato until soft (15 mins)
  11. Crush it with a potato ricer
  12. Add fresh parsley, lemon zest, basil, thyme, chives + blitz it in the food processor
  13. Slowly add 100ml olive oil + blitz it for a few seconds until all combined
  14. Check for seasoning
  15. Mushroom sauce:
  16. Finely chop shallot, garlic
  17. Sweat 1 shallot, 1 clove of garlic in 1tbsp of vegetable oil
  18. Add a sprig of thyme, salt + pepper
  19. Finely chop the 100g mushrooms + fry until all liquid has evaporated. Approx. 4 mins
  20. Set mushrooms aside to completely cool
  21. When pasta dough has been rested, roll It out thin with the pasta machine
  22. Flour your surface + cut approx. 7cm x 7cm squares
  23. Place 1tsp of mushroom filling in the centre, fold over
  24. Make sure to use egg wash to seal the parcels
  25. Cook pasta for 1 min
  26. serve


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