Another Taste of the Whitworth

Another Taste of the Whitworth

We can't wait to be back in the Whitworth Gallery. Sadly, we still have a wait before the doors re-open. So, while we're waiting, here's another recipe from the Whitworth's Cafe in the Park, to add to the breakfast and lunch recipes which you can still find in our News section by clicking on the link above.

Eileen Tunbridge has prepared the meal for us in her kitchen. It looks delicious! Being the star cook that she is (we have tasted Eileen's work!), Eileen made her own pasta - but this is not compulsory!

This is what Eileen says about the recipe:

"I found the recipe easy to follow, and the results delicious. It does take quite a while to prepare the vegetables, but once they are in the pot, it is just a question of waiting for the rich savoury sauce to develop.As the recipe says, you will have plenty left over, which you can use in other ways.

I did not have any pappardella pasta so I made my own, which was straightforward, if a little time-consuming."

Pappardella Pasta, Mushroom Ragu, Aged Pecorino, toasted Walnuts (serves 4)

INGREDIENTS:

500 grams dried pappardelle pasta (we prefer the De Cecco brand) 

250 grams mixed fresh mushrooms (chestnut, portobello & flat cap) chopped fine

10 grams dried wild mushrooms reconstituted in hot water, drained and chopped cooking liquid reserved

1 x large carrot

1 x large stick celery 

1 x medium white onion

1 x small leek

6 x cloves of garlic 

4 x anchovies

All the above finely chopped

2 x large tbs tomato puree

2 x Tinned plum tomatoes 

1 x Large glass good red wine

2 x heaped tbs dry oregano 

2 x heaped tbs finely chopped fresh rosemary

1 x tbs finely chopped fresh sage 

3 x sprigs of thyme

2 x dried bay leafs 

2 x dried birds eye chilis crushed

Pinch of fennel seeds

Pinch of demerara sugar 

1 x large handful shredded fresh flat leaf parsley 

1 x large handful shredded fresh basil

Virgin olive oil

Fine sea salt

Fresh milled black pepper

Aged pecorino

Toasted walnut pieces 

METHOD

Heat a heavy based saucepan on a low heat and add a healthy glug of olive oil; once heated add the onion, leek and garlic and a pinch of salt. Cook and continue to sweat without allowing them to colour for 4 /5 minutes. Turn up the heat ever so slightly and add the carrot and celery with a pinch of salt and continue to sweat without allowing them to colour. The object here is to slowly cook the vegetables to release their natural sugars and sweetness.

Now add the anchovies and cook for 2 /3 minutes. Again turn up the heat slightly and add the mixed fresh mushrooms, season with salt and pepper, continue to sweat until all liquid released from the mushrooms has evaporated.

Add the wild mushrooms and reserved liquid and cook until evaporated. Once this is done, add the tomato puree, oregano, rosemary, sage, bay leaves, fennel seeds and sugar and cook for 3 / 4 minutes allowing the tomato puree to cook out slightly. Add 1/2 the red wine and allow to reduce, then add the other 1/2 until completely evaporated.

Add the 2 tins of tomatoes plus 1 tin of water, bring to the boil and simmer on the lowest heat possible for 60 to 90 minutes stirring several times making sure nothing is catching. Turn off the heat. By this time you will see you have a rich sauce.  Add the shredded soft fresh herbs and check the seasoning.

TO PLATE

Cook pasta according to packet instructions, drain well and add to large frying pan.

Add enough sauce to coat the pasta but do not drench, there should be lots of sauce for another day. Divide evenly between 4 warm plates with plenty of grated pecorino, walnuts and a drizzle of olive oil. Serve and enjoy!