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Episode: Episode 11 (27/08/23)

Stinging Nettle Maltagliati Pasta, Mushrooms, pecorino

Story: The Test: Scott's Five Ingredient Challenge
Episode: 11
Presenter: Scott Bridger
Air Date: 27th August

Scott teams up with his two boys to make a beautiful pasta out of mushrooms, pecorino cheese and… stinging nettles?


RECIPE


Stinging Nettle Maltagliati Pasta, Mushrooms, pecorino


Ingredients

  • 2 Cups Flour
  • Bunch Stinging nettles (reserve 6 leaves for garnish)
  • 3 Eggs (1 reserved for the top)
  • 100gm Pecorino grated on a microplane
  • 250gm Mushrooms ( king oyster or sword belts from the mushroom guys)
  • 60 gm Butter


Method


Stinging Nettle Maltagliati Pasta

  1. Carefully pick the stinging nettles and remove the stems.
  2. Bring a large pot of salted water to the boil and place the stinging nettles in for 1 minute.
  3. Strain and put into iced water.
  4. Remove any stem and place in a blender with 2 eggs and pinch of salt.,
  5. Blend to a green puree is formed.
  6. Place the flour on the bench and make a well in the middle.
  7. Pour the Nettle, egg puree into the middle and start incorporating the flour into the egg mixture until a rough dough is formed.
  8. Start kneading with your hands for 10 minutes until very smooth.
  9. Rest for 30 minutes Minimum.
  10. Roll out the dough very thin with a pasta machine of a rolling pin and cut ununiform shapes.
  11. Dust the bench with some semolina and leave to dry for 30 minutes while you prepare the sauce ingredients.


Mushrooms

  1. Trim and clean mushrooms.
  2. Bring a large pot of water to the boil and add 2 tbsp. salt.
  3. In a large fry pan, add the butter before adding the mushrooms, fry the reserved stinging nettles until translucent.
  4. Remove and add lay on absorbent paper.
  5. Add the mushrooms to the pan and Sautee for 3-4 minutes or until golden and dropped in size.
  6. Take off the heat.


Assembly

  1. Add the dried pasta to the boiling water and cook for 2-3 minutes then place a colander over another pot and strain, collecting the cooking liquid.
  2. Add the strained pasta to the mushrooms and add 1 cup of the pasta water and 75% of the pecorino, still to create a sauce and season with salt and pepper.
  3. Spoon the mushrooms into a serving bowl making sure there is a good amount of sauce, if not, add some more pasta water.
  4. Crack one egg yolk over the top and garnish with the stinging nettles and reserved pecorino

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