Spinach Passatelli with Wild Mushrooms Scented with Truffle Oil

From Quirinale Restaurant, a delectable starter of poached spinach and Parmesan passatelli in a richly flavoured mushroom sauce
Spinach Passatelli with Wild Mushrooms Scented with Truffle Oil
  • Rating:
  • Serves: 6
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes
  • Effort: medium

Ingredients

main

  • 200 g spinach
  • 1 egg
  • 1 egg yolk
  • 150 g '00' flour, sifted
  • 50 g parmesan, freshly grated, plus extra to serve
  • pinch of freshly grated nutmeg
  • salt, and freshly ground black pepper

For the sauce:

  • 2-3 tbsp olive oil
  • 2 tbsp clarified butter, (ghee)
  • 2 shallots, finely chopped
  • 2 clove garlic, thinly chopped
  • 120 g wild mushrooms, such as chanterelles, girolles, porcini, sliced if large
  • 2-3 tbsp flat leaf parsley, thinly chopped
  • 80 ml vegetable stock
  • few drops of good quality truffle oil
  • salt, and freshly ground black pepper

Method

1. Bring a large saucepan of salted water to the boil. Have ready a large bowl of ice cold water.

2. Blanch the spinach in the boiling water for a few seconds. Immediately drain then plunge into the ice cold water to preserve the colour. Drain again, pressing out as much water as possible with the back of a wooden spoon.

3. Put the spinach in a food processor or blender and whiz to a purée. Add the egg and the egg yolk, flour, Parmesan, nutmeg and seasoning. Mix the ingredients together until they form a ball.

4. Bring another large pan of salted water to the boil.

5. Put the spinach mixture into a passatelli machine, or a mouli with large holes. Press it straight into the boiling water. Cook for 1-2 minutes (until the passatelli rise to the surface). Remove with a perforated spoon and set aside.

6. To prepare the sauce, heat the olive oil and butter in a heavy-based frying pan over medium heat. Add the shallots and garlic and gently fry for 2-3 minutes until translucent.

7. Add the mushrooms and parsley and fry for 5 minutes more.

8. Stir in the vegetable stock and season to taste.

9. Add the passatelli to the pan and gently mix until coated in the sauce.

10. Serve sprinkled with truffle oil and extra Parmesan.

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