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Handkerchief pasta with mushroom and truffle sauce
Fruit and vegetables
2 banana
shallots
, peeled and diced
1
garlic
clove, peeled and minced
1 tsp chopped fresh
thyme
50g/1¾oz dried
morels
, soaked
1 head
cavolo nero
, leaves separated
1 handful trumpet
mushrooms
, cleaned
3
sage
leaves
1 small
truffle
(optional)
Tins, packets and jars
6 fresh
lasagne sheets
Cooking ingredients
1
bay leaf
500ml/18fl oz
vegetable stock
truffle oil
, to taste
2 tbsp
olive oil
Dairy, eggs and chilled
50g/1¾oz unsalted
butter
100ml/3½fl oz
double cream
25g/1oz unsalted
butter
50g/1¾oz vegetarian hard
cheese
, grated
Other
50g/1¾oz dried ceps, soaked
125ml/4fl oz
white wine
1 large handful ceps, cleaned and sliced
Back to recipe
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