Mushroom Bacon And Ricotta Tagliatelle
Servings: 4
Ingredients
2 tbsp NOMU Extra Virgin Olive Oil
4 shallots, peeled and sliced
1 packet streaky bacon, thinly sliced
2 tbsp butter
200g assorted wild mushrooms
½ cup dried porcini mushrooms, soaked in ½ cup hot water to rehydrate
1 tsp NOMU One For All Grinder
1 tbsp brandy (We like Van Ryn’s 10-Year-Old Vintage Brandy)
3 tbsp cream
500g tagliatelle
½ cup fresh ricotta
Zest of 1 lemon
Micro herbs, to serve (optional)
Directions
Sauté the shallots and bacon in the Olive Oil until the shallots are soft and the bacon crispy. Remove from the pan and set aside.
Add the butter to the pan and sauté the mushrooms until golden and just cooked. Strain the porcini mushrooms from the water but do not throw the liquid away. Add the porcini mushrooms, NOMU One For All Grinder, and the bacon and onion back to the pan and stir to heat through.
Add the brandy and simmer to cook off the alcohol. Add 2 tablespoons of the porcini soaking liquid and the cream. Stir to combine and simmer for a further minute or two.
Cook the pasta in a large pot of boiling salted water until al dente and divide between four plates. Top with the mushroom sauce and scatter with pieces of fresh ricotta. Finally, using a microplane, add the zest of one lemon and top off with micro herbs.
Ingredients
2 tbsp NOMU Extra Virgin Olive Oil
4 shallots, peeled and sliced
1 packet streaky bacon, thinly sliced
2 tbsp butter
200g assorted wild mushrooms
½ cup dried porcini mushrooms, soaked in ½ cup hot water to rehydrate
1 tsp NOMU One For All Grinder
1 tbsp brandy (We like Van Ryn’s 10-Year-Old Vintage Brandy)
3 tbsp cream
500g tagliatelle
½ cup fresh ricotta
Zest of 1 lemon
Micro herbs, to serve (optional)
Directions
Sauté the shallots and bacon in the Olive Oil until the shallots are soft and the bacon crispy. Remove from the pan and set aside.
Add the butter to the pan and sauté the mushrooms until golden and just cooked. Strain the porcini mushrooms from the water but do not throw the liquid away. Add the porcini mushrooms, NOMU One For All Grinder, and the bacon and onion back to the pan and stir to heat through.
Add the brandy and simmer to cook off the alcohol. Add 2 tablespoons of the porcini soaking liquid and the cream. Stir to combine and simmer for a further minute or two.
Cook the pasta in a large pot of boiling salted water until al dente and divide between four plates. Top with the mushroom sauce and scatter with pieces of fresh ricotta. Finally, using a microplane, add the zest of one lemon and top off with micro herbs.
Ingredients
2 tbsp NOMU Extra Virgin Olive Oil
4 shallots, peeled and sliced
1 packet streaky bacon, thinly sliced
2 tbsp butter
200g assorted wild mushrooms
½ cup dried porcini mushrooms, soaked in ½ cup hot water to rehydrate
1 tsp NOMU One For All Grinder
1 tbsp brandy (We like Van Ryn’s 10-Year-Old Vintage Brandy)
3 tbsp cream
500g tagliatelle
½ cup fresh ricotta
Zest of 1 lemon
Micro herbs, to serve (optional)
Directions
Sauté the shallots and bacon in the Olive Oil until the shallots are soft and the bacon crispy. Remove from the pan and set aside.
Add the butter to the pan and sauté the mushrooms until golden and just cooked. Strain the porcini mushrooms from the water but do not throw the liquid away. Add the porcini mushrooms, NOMU One For All Grinder, and the bacon and onion back to the pan and stir to heat through.
Add the brandy and simmer to cook off the alcohol. Add 2 tablespoons of the porcini soaking liquid and the cream. Stir to combine and simmer for a further minute or two.
Cook the pasta in a large pot of boiling salted water until al dente and divide between four plates. Top with the mushroom sauce and scatter with pieces of fresh ricotta. Finally, using a microplane, add the zest of one lemon and top off with micro herbs.
Ingredients
2 tbsp NOMU Extra Virgin Olive Oil
4 shallots, peeled and sliced
1 packet streaky bacon, thinly sliced
2 tbsp butter
200g assorted wild mushrooms
½ cup dried porcini mushrooms, soaked in ½ cup hot water to rehydrate
1 tsp NOMU One For All Grinder
1 tbsp brandy (We like Van Ryn’s 10-Year-Old Vintage Brandy)
3 tbsp cream
500g tagliatelle
½ cup fresh ricotta
Zest of 1 lemon
Micro herbs, to serve (optional)
Directions
Sauté the shallots and bacon in the Olive Oil until the shallots are soft and the bacon crispy. Remove from the pan and set aside.
Add the butter to the pan and sauté the mushrooms until golden and just cooked. Strain the porcini mushrooms from the water but do not throw the liquid away. Add the porcini mushrooms, NOMU One For All Grinder, and the bacon and onion back to the pan and stir to heat through.
Add the brandy and simmer to cook off the alcohol. Add 2 tablespoons of the porcini soaking liquid and the cream. Stir to combine and simmer for a further minute or two.
Cook the pasta in a large pot of boiling salted water until al dente and divide between four plates. Top with the mushroom sauce and scatter with pieces of fresh ricotta. Finally, using a microplane, add the zest of one lemon and top off with micro herbs.
