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Oct 19, 2017

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Stracci with Porcini, Potato, Pecanno and Thyme
by Toby Puttock
Magazine Issue: AUS/NZ Issue Two
Stracci with Porcini, Potato, Pecanno and Thyme

160g Tipo '00' pasta flour (plus extra for dusting)
1 whole egg
1 egg yolk
1 t of extra virgin olive oil
Pinch of maldon sea salt

For the Pasta

Sieve the flour into a bowl, add in the salt, oil, and whisk with a fork. Add the eggs and the dough will to start to take place. Turn this mix onto a floured surface and kneed until the pasta is no longer sticky.

Take a pasta machine, and with your fingers, flatten out the dough so it fits through the widest setting. Repeat until the pasta becomes smooth. Now fold the pasta into three and reduce the setting. Repeat this process until the desired thickness is worked (about 1mm thick). Now cut the pasta into irregular shapes and place to the side.

For the Sauce

20g of dried porcini
150g cubed potato
4g thyme
Pinch of salt
30g butter
15g onion
1 clove garlic crushed
11g parsley

Soak the porcini in about one cup of warm water. Once the porcini are soft, remove them and put aside. Place the porcini-coloured water into a pot and bring to the boil with the cubed potatoes inside. When the potatoes are almost cooked, remove the pot from the heat and allow potatoes to cool in the liquid.

Now in a pot melt the butter, add the garlic and onion and stir until transparent. Add in the porcini and potato and a little of the liquid. Reduce a little. Plunge the pasta into boiling salted water and cook until al dente. Drain the pasta and add to the beautiful sauce. Place it in a bowl and drizzle some oil over the top. Finally grate some pecorino over the top and get stuck into it.

Cross References:
Oven Baked Tuna with Organic Baby Tomatoes and Fennel
Porcini, Potato, Pecanno and Thyme Sauce
Siedas of Fig and Mascapone

Original Source:
Fresh Food, Great Wine

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