Mushroom anchovy “ragu”
To celebrate World Pasta Day I was asked to cook along with my buddy Francesco Mazzei and make this incredible dish. For vegans, loose the anchovies and cheese for some lemon zest and juice.
Serves 2:
200g capellini d’angelo
600-700ml veg stock
1g saffron threads
60g Grana Padano grated
400g mushrooms
50ml extra virgin olive oil
1 chubby garlic clove, smashed
30g anchovies, chopped
3 thyme sprigs
20g chives, finely chopped
50ml white wine
1 red chilli, deseeded and finely chopped
20g chives, finely chopped
Wash the mushrooms, let them dry on some cloth. Finely chop.
In a pan heat the olive oil and add the crushed garlic and thyme. Then add the anchovies and mushrooms and fry on medium to high for 5 minutes. Pour over the wine and season with salt and pepper. Let the alcohol evaporate and remove the garlic. Put to one side.
Meanwhile pour the veg stock into a sautéed pan and add the saffron. Bring to the boil and then add the pasta. Cook until al dente and the stock has reduced.
Add the cheese, salt and pepper. Serve with the mushrooms, chilli and chives on top! Bene!