Recipe: Cannelloni of wild mushrooms | Fettuccine pasta with king prawns, chilli and tomato

Published on Saturday 20 June 2009 11:25

Cannelloni of wild mushrooms

Ingredients

8 Cannelloni pasta tubes

1 kilo mixed wild mushrooms, chopped

2 shallots, finely chopped

2 cloves garlic, finely chopped

4 sprigs tarragon, chopped

170g butter

1 kilo spinach

Vegetable oil

Butter

3 egg yolks

1pt Bechamel sauce

50g Gruyere cheese

Salt, pepper and ground nutmeg

Method

Boil a large pan of salted water with a splash of oil, add cannelloni tubes and cook according to time on packet instructions. Refresh under cold water, drain and set aside.

Gently heat 100g butter in pan, add butter, shallots, garlic, mushrooms and seasoning. Sweat off until mushrooms are cooked, then add parsley and tarragon. Set aside to cool. Tube the wild mushroom mixture in the cannelloni.

Heat 70g butter in a wide pot, add spinach, season and add nutmeg. Sweat off and mix until spinach softens. Remove from heat, drain off on to a cloth and absorb excess water.

Butter a large baking dish, arrange spinach on bottom, and arrange stuffed cannelloni tubes on top. Warm bchamel sauce and add Gruyere cheese into sauce until melted. Pour over cannelloni evenly to ensure all is covered. Sprinkle remaining cheese on top, and add parmesan. Place in oven at 180C and bake for 30 minutes.

Fettuccine pasta with king prawns, chilli and tomato

Ingredients

500g fettuccine pasta

Splash vegetable oil

Pinch of salt

20 raw tiger prawns

2 punnets cherry tomatoes, cut in half

1 fresh red chilli, finely chopped

2 shallots, finely chopped

8 sprigs fresh chives, finely chopped

100ml white wine

Large pinch saffron

100mls olive oil

Salt and pepper.

Method

Place fettuccine in large pan of salted boiling water with splash of oil. Cook for around ten minutes then refresh under cold water and keep aside with a little oil to keep moist.

Saute shallots, chilli, saffron, tiger prawns, cherry tomatoes in hot pan with olive oil. Slowly add 100ml wine and olive oil. Cook for a few minutes. Add warm pasta and mix. Add seasoning, chives and serve.