Pansotti ai funghi
(Pasta stuffed with wild mushrooms)
Ingredients (serves four)
400g egg pasta dough
400g mixed exotic mushrooms
15g porcini mushrooms (dry)
80g white onions, chopped
10g garlic, finely chopped
10g fresh chillies, finely chopped
3g black pepper, crushed
70g La Ratte potatoes, boiled and crushed
5g fresh thyme leaves
5g truffle oil
40g Parmigiano reggiano, grated
5g parsley, chopped
4 cloves garlic, skin on
100ml vegetable stock
2 sticks rosemary, cut in half
1 Soak the dry porcini in hot water.
2 Sauté the onions, garlic and chillies with the butter in a pot until pale.
3 Add the mixed mushrooms and cook on a high flame until they are crispy and browned.
4 Squeeze the porcini; make sure there is no sand on them, then add to the pot.
5 Cook and dry the mix.
6 Season with salt and pepper.
7 Roughly chop and blend the mix in a bowl.
8 Add the crushed potatoes, thyme, truffle oil, parmesan, egg and parsley.
1 Roll the fresh pasta dough to 10cm wide and one metre long.
2 Brush the pasta with fresh egg. Put the pansotti mix in a piping bag and pipe 10g-12g balls in a row down the length of the pasta.
3 Fold over the other half of the pasta and stick together, making sure there are no air bubbles. Cut the pansotti in a half-moon shape using a pasta cutter.
4 Pan-fry the garlic and rosemary in the butter, then remove from the pan.
5 Add the vegetable stock.
6 Cook the pansotti in salted water and add to the pan, then cook for a few minutes.
7 To serve, place nine pieces of pansotti on each plate and top with butter sauce. Place a clove of garlic on each portion, topped with half a stick of rosemary.
Still hungry? We scout out of some of the city’s top mushroom dishes.
More Café: More serves a tasty creamy mushroom ragout (Dhs42), made with shiitake and button mushrooms. The concoction is served in a crispy mille feuille basket, accompanied by a mixed green salad and balsamic vinaigrette.
Locations across Dubai, www.morecafe.biz.
Armani/Hashi: The chefs at this sleek restaurant utilise different Asian mushrooms in their dishes. Try the soy and seafood soup with sea bass and steamed iringi mushrooms (Dhs70), and the wagyu beef and pickled nameko mushrooms marinated with ponzu sauce (Dhs65).
Armani Hotel, Burj Khalifa (04 888 3444).
Lafayette Gourmet: As well as purveying a range of fresh mushrooms, Lafayette also serves some delectable mushroom dishes. We like the inaniwa udon filled with egg sauce, served with stuffed mushroom and sweet shrimp (Dhs68), and balsamic marinated oyster mushrooms with beetroot confit, goat’s cheese and caramelised walnuts (Dhs48).
The Dubai Mall (04 339 9933).