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Interviews, Recipes

A luxury Italian take on festive dining

With Foodies Festival Christmas in Tatton Park just around the corner, and the exciting news that Italian luxury car brand Maserati will be at Foodies Festival in Edinburgh, a little plate of Italian luxury seems like just the ticket this week.

Showing you how to cook the way you live in the Hoover Chefs Theatre in Tatton Park is local culinary hero Simon Wood of MasterChef fame. Now the owner of one of Cheshire’s most loved restaurants, the self named Wood restaurant,  Simon’s contemporary twist on classic recipes is perfectly demonstrated in this earthy raviolo (multiple ravioli) dish.

Wild mushroom and chestnut raviolo

 

INGREDIENTS

Garnish

1 x Raviolo

Wild mushrooms

Pangrattata

Sage crisp

Mushroom stock

Butter

Pasta Dough

500g Pasta “00” flour

3 Wole eggs

7 Egg yolks

Pinch of salt

2 Tbsp Olive oil

4 Tbsp saffron reduction

Mushroom & Chestnut Duxelle

2kg Chestnut mushrooms

540g Merchant Gourmet cooked chestnuts

6 Banana shallots finely diced

1 bunch of Sage leaves finely sliced

6 Sprigs of Thyme

1 Sprig of Rosemary

250g Dried Porcini

5ooml boiling water

1kg Mascarpone

Pangrattata

Stale Ciabatta crumbed roughly

Garlic infused Extra Virgin Olive Oil

Sea Salt

White Pepper

 

Method for ravilio

Mix pasta flour, salt and olive oil together.

Whisk eggs, yolks and saffron reduction together.

Add egg mix slowly to flour mix to form a silky-smooth dough.

Knead the dough for 10 minutes to release the glutens in the flour.

Cling film and refrigerate for at least 3o mins before use.

Method for mushroom and chestnut duxelle

Place the dried Porcini in a bowl and pour the boiling water over and cover, leave to stand for 1 hour.

In the Robo Coupe, blitz the chestnut mushrooms & chestnuts and store to one side.

In a large pan sweat down the shallot, sage, thyme and rosemary.

Strain off the water from the dried Porcini and reserve from liquid for service.

Add the chestnut mushroom, rehydrated Porcini and chestnuts and cook on a low heat until there is NO water left, remove from the heat and leave to cool.

Put the mushroom mixture into a large bowl and carefully fold in the mascarpone.

Season to taste.

Method for garnish & service

Evenly coat the ciabatta in the garlic infused olive oil, season at bake until crisp and dry.

Once crisp and dry blitz in a food processor to form a tasty crumb.

In a separate pan melt the butter and add the sage leaves.

Pour mushroom sauce over ravioli on serving and finish with melted butter, crisp sage leaves and pangrattata crumb.

Grab your tickets to see Simon cook live in the Hoover Chefs Theatre at Foodies Festival in Tatton Park this winter.

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VIRTUAL  Saturday 8th August

 

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