In many ways, Italian and French food have a lot in common. Often wholesome family recipes are passed down from generation to generation.
Mushroom Agnolotti recipe
For the Filling:
- 300g white mushrooms (or any edible wild mushroom)
- 60g grated Parmesan
- 50g fresh breadcrumbs
- 1 spring onion
- 1 garlic clove
- 1/2 bunch chives
- 3 tbsp cream
- A handful of chopped walnuts
- Salt and pepper
For the pasta dough:
- 500g white flour
- 4 whole eggs
- 3 tbsp water
- 1 tsp salt
- 1 tsp olive oil
For the rocket pesto:
- 1 small garlic clove
- Pinch of pepper
- 20g toasted hazelnuts
- 80g rocket
- 30g grated Parmesan
- 125ml extra-virgin olive oil
- To begin making the pasta, in a large mixing bowl add the flour, salt, olive oil and beaten eggs. Mix together by hand until you obtain an elastic dough, you might need to add a few tablespoons of water to help kneed properly.
- Wrap the dough in cling-film and rest overnight in the fridge.
- For the filling, wash and chop 3/4 of the mushrooms. Cut the remaining mushrooms into small cubes and leave aside in a mixing bowl.
- Add to this bowl the grated Parmesan, chopped walnuts, breadcrumbs and chopped chives.
- Chop the garlic and spring onion as finely as you possibly can before pan frying in olive oil.
- Add the chopped mushrooms and season. Once the mushrooms are cooked and have rendered all their water; deglaze with 3 tbsp. of cream.
- Mix the cooked mushrooms in a blender until you obtain a smooth purée. Once the purée has cooled down you can mix it into all the other ingredients. Set the filling aside for at least a couple of hours in the fridge before using.
- To finish off the pasta, take it out of the fridge and roll out the dough as finely as you possibly can; (it is much easier to use a pasta roller if you have one) the dough will fight you and bounce back but do continue until 2 millimetres thick. Cut out squares of 8 cm using a sharp knife. You are then ready to add 1/2 a tbsp. of filling in the centre of the squares. Brush a bit of water on the outskirts of the pasta sheets and fold over diagonally. You should obtain crossed top agnolotti. (see picture)
- Cook in boiling salted water for 4 minutes.
- For added flavour as well as making the plate look beautiful take a handful of mushrooms and cook in olive oil on a very heated pan to get some colour on them. After a few minutes reduce the heat and add a tsp of butter and chopped garlic.
- In a blender add all the ingredients for the pesto and blitz until smooth.
- Scatter the golden mushrooms and dot the pesto across the plate.
- See all Michel Roux Jr recipes on Decanter.com
- See Aristide Spies MS wines to match with this recipe
I have always loved making fresh pasta – the colour, texture and flavour are simply incomparable to dry pasta. I find fresh pasta is best served with simple, authentic ingredients that are full of flavour; such as mushrooms. You could use any kind of wild mushroom that takes your fancy. However, seeing as cèpes are in season I just can’t resist using them in this recipe.
It is not an easy task to pair bold, earthy mushrooms to wine, but the ones I have chosen are real crowd pleasers. The 2014 Sauvignon de Touraine, Jean-Christophe Mandard is perky enough not to be overpowered by this dish. This is a serious white, yet so affordable.
If you prefer something richer and bolder to suit this “meat-like” dish I suggest a red Burgundy. The 2011 Maranges, from David Moreau has enough texture and length to be paired with this authentic family recipe.
For even more profound depth of flavour a Merlot-dominated wine such as a 2009 Chateau Laroque Saint-Emilion Grand Cru Classé could elevate this simple dish to gourmet standard.
Wines to drink with Mushroom Agnolotti by Michel Roux Jr.
Jean-Christophe Mandard, Sauvignon de Touraine, 2014 – This expressive white has aromatic flavours of grapefruit and tangy gooseberry. With some grassy notes on the nose, it really compliments the earthiness of the mushrooms.
RRP: £9.19 The Drinks Shop
Marranges, David Moreau, 2011 – A thick textured Burgundy that is perfect for the meatiness of the dish from the mushrooms. There is a warmth and spiciness that is just wonderful on a chillier autumn evening paired with a hearty autumn dish such as this.
RRP £19.50 Berry Brothers and Rudd
Château Laroque Saint-Émilion, Grand Cru Classé, 2009 – This wine has an almost truffly complexity and deep in flavour which works beautifully against the strong and rich flavours of the mushrooms.
RRP: £28.99 Waitrose Cellar