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    Capellini Spaghetti with a Grana Padano Riserva, Saffron and Wild Mushroom Ragu

    Group 393Easy
    Group 3824 people
    T115 min


    400g Capellini D’Angelo pasta
    1.3L vegetable stock
    25g anchovies, chopped
    2g saffron threads
    60g butter
    120g Grana Padano Riserva, grated
    800g mixed wild mushrooms
    100ml extra virgin olive oil
    2 cloves of garlic, crushed
    5 sprigs of thyme, chopped (1tsp for serving)
    100ml white wine
    Salt and pepper


    STEP 1

    Wash the wild mushrooms and leave them to dry on a kitchen cloth. Once dry, dice them into roughly 1cm pieces In a pan, heat the olive oil and add the crushed garlic, thyme, chopped anchovies and then add the mushrooms and stir fry on a medium to high heat for about five minutes. Season with salt and pepper and then add the wine, letting it evaporate

    STEP 2

    Meanwhile, pour the vegetable stock into a sauté-pan, add the saffron and bring to the boil. Gently add the capellini pasta, stirring regularly, until the stock is completely absorbed. Remove from the heat, add the butter and the grated Grana Padano Riserva. Season with salt and pepper to taste. Plate up the pasta Reheat the sautéed mushrooms in a pan with the chopped chilli and chives and pour the mixture on top of the pasta and serve with chopped thyme leaves and a grating of Grana Padano Riserva.