Pasta with ceps and boudin blanc

PT35M

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Ingredients

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Imperial

Pasta

Cep purée

Boudin blanc

1
For the pasta, caramelise the sliced ceps in a frying pan with some butter, when golden take them out
2
Saute the spinach in little bit of butter, season with salt, sugar and nutmeg
3
Cook the pasta sheets for 2 minutes in boiling water
4
For the cep purée, caramelise the diced ceps in butter. Add the chopped shallot and when golden add the tomato purée
5
Cool for 2 minutes and deglaze with Madeira and cream. Cool for 2 minutes at low heat. Pour the sauce into a blender and blitz until smooth
  • 90ml of Madeira
  • 190ml of double cream
6
For the 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
7
If you want, you can press it through a sieve. Fold in the cream and season to taste
  • 190ml of cream
8
To cook the boudin blanc, roll it in cling film into a sausage shape and cook for 20 minutes at 90⁰C. Leave to cool down in the pan
9
To serve put a sheet of pasta on a plate, add a few drop of the cep purée and scatter with some cool spinach and caramelised cep
10
Divide the fresh boudin blanc into balls and steam for 4-5 minutes, then spoon on the pasta
11
Hand blend the cep sauce to get some bubbles pour some bubbles over the boudin blanc and pasta
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