LAVAZZA -COFFEE BRAISED & ROASTED MUSHROOMS & SHALLOTS WITH HOMEMADE TAGLIATELLE

I’M AS MUCH A LOVER OF PASTA AS I AM OF COFFEE AND THIS DISH SUBTLY COMBINES BOTH OF THOSE. FRESHLY MADE TAGLIATELLE WITH COFFEE POACHED AND ROASTED SHALLOTS, MADE USING LAVAZZA’S QUALITY ROSSA ROAST AND GROUND FOR AN RICH AND EARLY NOTE. THE MUSHROOMS ARE ALSO FRIED WITH THE PRONTISSIMO INSTANT COFFEE WHICH ADDS A RICH UMAMI NOTE TO THIS DISH. VEGETARIAN PASTA LOVERS SHOULD GIVE THIS ONE A TRY.

PREPARATION TIME: 30 MINUTES | MARINATING TIME: 30 MINUTES | COOKING TIME: 30 MINUTES | FEEDS: 4

INGREDIENTS:
PASTA:
400G ‘00’ FLOUR
4 LARGE EGGS
SPRINKLE OF SALT

COFFEE POACHED SHALLOTS:
12 BABY SHALLOTS – PEELED AND LEFT WHOLE
GENEROUS GLUG OF BALSAMIC
2 TBSP HONEY
100ML COFFEE
DRIZZLE OF OIL
SPRINKLE OF SEA SALT
SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER

 1 BULB OF GARLIC – ROASTED WHOLE
SEVERAL GENEROUS GLUGS OF OLIVE OIL
GENEROUS KNOB OF BUTTER
SEVERAL GENEROUS SPRINKLE OF SEA SALT FLAKES
2 TSP INSTANT COFFEE
SEVERAL SPRIGS OF THYME – LEAVES REMOVED FROM THE STALKS
500G MUSHROOMS OF YOUR CHOICE – CHANTERELLES, ENOKI, SHITAKI, PORCINI (ANY LARGE MUSHROOM CUT DOWN TO A SIMILAR SIZE TO THE OTHERS)

GARNISH:
SMALL BUNCH OF PARSLEY – ROUGHLY CHOPPED
SEVERAL SPRIGS OF THYME – LEAVES REMOVED FROM STALK – FINELY CHOPPED
PARMESAN – GRATED (OPTIONAL)

BEGIN BY MAKING YOUR PASTA, AS YOU WILL NEED TO PLACE IT IN THE FRIDGE TO REST BEFORE ROLLING IT OUT | SIEVE YOUR FLOUR ONTO YOUR WORK SURFACE AND MAKE A WELL IN THE MIDDLE | CRACK YOUR EGGS INTO THE WELL, ADD THE SALT AND USING A FORK COMBINE THE EGGS AND FLOUR UNTIL IT ALL COMES TOGETHER | ONCE IT STARTS TO COME TOGETHER ROLL UP YOUR SLEEVES AND GET YOUR HANDS INVOLVED | YOU’LL NEED TO KNEAD THE DOUGH FOR AROUND FIVE MINUTES OR UNTIL THE DOUGH IS COMPLETELY SMOOTH AND SPRINGY | WHEN YOU SLICE INTO IT YOU SHOULD SEE AIR POCKETS. WRAP IN CLING FILM AND PLACE IN THE FRIDGE FOR AT LEAST THIRTY MINUTES BEFORE ROLLING IT OUT

ONCE RESTED DIVIDE YOUR DOUGH INTO FOUR THEN USING A ROLLING PIN | ROLL IT OUT INTO A RECTANGULAR SHAPE READY TO PASS THROUGH YOUR PASTA MACHINE | BE SURE TO PASS IT THROUGH EACH SETTING TWICE BEFORE FINALLY PASSING IT THROUGH THE TAGLIATELLE SETTING | YOU CAN ALSO ROLL THIS OUT WITH A ROLLING PIN, JUST ENSURE YOU ROLL OUT THE PASTA UNTIL IT’S ALMOST TRANSPARENT | NEXT GENTLY FLOUR AND FOLD INTO FOUR BEFORE SLICING IT INTO THIN STRIPS OF TAGLIATELLE | ONCE CUT EITHER GENTLY ROLL ROUND YOUR HAND INTO SMALL NESTS USING FINE SEMOLINA TO PREVENT IT FROM STICKING OR LAY OUT FLAT WITH A SPRINKLE OF SEMOLINA | PLACE IN SALTED BOILING WATER FOR 2-3 MINUTES OR UNTIL AL DENTE WHEN READY TO COOK.

FOR THE SHALLOTS COMBINE ALL SHALLOT INGREDIENTS IN A SMALL TRAY | PREHEAT THE OVEN TO 170 DEGREES CELSIUS | ALLOW THE SHALLOTS TO BRAISE FOR 20-25 MINUTES OR UNTIL SOFT WITH THE EDGES TURNING CRISPY | KEEP WARM UNTIL READY TO SERVE

WRAP A WHOLE BULB OF GARLIC IN FOIL | PLACE IN THE OVEN FOR AROUND 20 MINUTES ALSO OR UNTIL THE CLOVES ARE SOFT

HEAT A LARGE PAN UNTIL PIPING HOT | ADD BOTH BUTTER AND OIL PLUS SEASONING BEFORE ADDING IN THE MUSHROOMS | COOK IN BATCHES SEASONING EACH BATCH AS YOU GO | COOK UNTIL GOLDEN AND CRISP, SAVING ANY JUICES TO ONE SIDE | ONCE BOTH THE SHALLOTS AND MUSHROOMS ARE READY | ADD YOUR PASTA TO THE BOILING WATER AND COOK UNTIL UNTIL AL DENTE FOR AROUND 2 MINUTES AND DRAIN

COMBINE THE PASTA WITH THE MUSHROOMS, SHALLOTS AND SWEET ROASTED GARLIC THEN GARNISH WITH AS MUCH PARSLEY, THYME AND PARMESAN AS YOU WISH PLUS A LITTLE EXTRA DRIZZLE OF EXTRA VIRGIN OLIVE OIL