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Asparagus and Mushroom Rigantoni


This is a brilliant main dish, but I realised after I made it that it’s an even more brilliant starter. It’s dead simple but incredibly impressive as it’s jammed to the walls with flavour predominantly from the dried Porcinis and their soaking liquor. The inclusion of the asparagus tips just adds that cut through (and makes your pee smell funny).


2 plates:
100 grams Rigatoni
Bunch of Asparagus – tipped (keep the stalks for soup or a spoilt cat)
Handful of dried Porcini mushrooms (soaked for 1 hour in boiling water)
Handful of button sliced mushrooms or Morels, Chanterelles etc, etc (I was lazy and my Mrs demanded food)
1/2 glass white wine
1/2 red onions finely diced
3 cloves garlic minced
Handful of diced Pancetta
1/2 cup of double cream
Cracked black pepper
100 grams freshly grated Parmesan
A cup of chicken stock



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