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
1 x Raviolo
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
Stale Ciabatta crumbed roughly
Garlic infused Extra Virgin Olive Oil
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.