A Rich and Glorious Dish!

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Deep flavors and textures make this dish totally memorable...Don't let the foams and sauces scare you off....This recipe is rated "Easy".

Pasta with Porcini and Boudin Blanc

Serves 4

Total time:  45 minutes plus the time to make the Boudin recipe

Ingredients

Pasta

6 porcini mushrooms, sliced

2 tbsp of butter, for frying mushrooms and spinach

8 oz of spinach leaves

1 pinch of sugar, for seasoning

1 pinch of nutmeg, grated

4 fresh pasta sheets, (10 x 6cm) (If you can't find fresh pasta sheets at your grocer, use Mueller's no boil lasagna noodles and cook in slowly rolling boiling water till tender).

salt

Porcini Puree'

8 oz of cep mushrooms, diced

2 tbsp of butter

1 shallot, peeled and chopped

1 tbsp of tomato purée

4 fl oz of Madeira

6 fl oz of double cream

Boudin Blanc

2 chicken breasts, diced

1/3 oz of foie gras

1/2 slice of white bread

2 tsp milk

1 egg

6 fl oz of cream

salt

sugar to taste

Directions

Pasta

Caramelize the sliced porcinis in a frying pan with some butter, when golden take them out.

Saute the spinach in little bit of butter, season with salt, sugar and nutmeg.

Cook the pasta sheets for 2 minutes in boiling water

Porcini Purée

Caramelize the diced porcini mushrooms in butter. Add the chopped shallot and when golden add the tomato purée.

Cool for 2 minutes and deglaze with Madeira and cream. Warm for 2 minutes at low heat. Pour the sauce into a blender and blend until smooth.

Boudin Blanc

Chop the chicken, foie gras, white bread soaked in milk, and the egg in a food processor until you get a smooth texture.

If you want, you can press it through a sieve. Fold in the cream and season to taste.

To cook the boudin blanc, roll it in plasstic wrap into a sausage shape and cook in water for 20 minutes at 200⁰F.  Let to cool down in the pan.

Serve 

Put a sheet of pasta on a plate, add a few drop of the porcini purée and scatter with some cool spinach and caramelized mushrooms.

Divide the fresh boudin blanc into balls and steam for 4-5 minutes, then spoon on the pasta.

Hand blend the mushroom sauce to get some bubbles pour some bubbles over the boudin blanc and pasta.

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