Wallpaper 12

Mushroom

dischi volanti

Serves 2
150g dried dischi volanti
pasta (or similar)
1 tbs olive oil
2 garlic cloves, peeled
and finely sliced
250g mixture of any fresh
mushrooms, cut into
large pieces
salt and pepper
2 tbs crème fraîche
25g parmesan, finely grated

Cook the pasta in boiling
salted water, then drain and
set aside, reserving a cupful
of the cooking liquid. Heat
a large pan over a medium
lame. Add the oil and the
garlic and cook for a minute,
stirring to prevent the garlic
from browning, Add the
mushrooms, season well with
salt and pepper, and continue
to cook, stirring occasionally,
for another 8 minutes. Add
the cooked pasta to the pan
with two tablespoons of the
reserved cooking liquid, the
crème fraîche, and half the
grated parmesan. Toss well
together, season if necessary
and serve with the remaining
parmesan scattered on top.

Pappardelle with

wild boar ragù

Serves 4-6

700g wild boar shoulder

(or braising beef), trimmed

and cut into 3cm cubes

salt and black pepper

4 tbs light olive oil

100g pancetta, diced into

1cm cubes

1 large onion, peeled

and finely chopped

2 carrots, peeled and

finely diced

3 large garlic cloves,

peeled and finely sliced

2 tsp juniper berries,

lightly crushed in a pestle

and mortar

2 bay leaves

450ml robust red wine

400g can chopped tomatoes

2 tbs tomato purée

2 thyme sprigs

pappardelle pasta

grated parmesan, to serve

Season the meat with salt

and pepper. Heat half the oil

in a heavy pan or casserole

over a medium to high lame.

Fry the meat until nicely

browned on all sides, then

remove from the pan and

set aside. Add the remaining

oil to the same pan and

fry the pancetta for a few

minutes until nicely browned

and the fat rendered. Add

the onion and carrots, then

cook, stirring, for about 5

minutes until the vegetables

are soft and golden. Add

the garlic, juniper and bay

leaves, then cook for another

couple of minutes. Return

the meat to the pan and add

the wine, chopped tomatoes,

purée and thyme. Bring to

a simmer, then cover loosely

with a lid and cook for 2-3

hours, stirring occasionally.

Cook the pasta in a large pan

of boiling, salted water, then

drain. Gently toss the pasta

and sauce together and serve

with grated parmesan.

Panforte

Serves 16

edible rice paper

320g nuts (a mixture of

almonds, walnuts, hazelnuts,

and pistachios, according

to preference)

210g dried fruit (a mixture

of candied peel, igs, apricots

and raisins, according

to preference), chopped

120g plain flour, plus 1 tbs

1 tbs cocoa powder

3 tsp ground cinnamon

1 tsp ground ginger

1 tsp ground coriander

¼ tsp chilli powder

¼ tsp grated nutmeg

¼ tsp ground cloves

½ tsp salt

black pepper

180g sugar

200g honey

icing sugar, to finish

Line the base and sides of

a 21-23cm shallow, round

baking tin with edible rice

paper. Put the nuts in a large

frying pan and toast over a

medium lame for about 10

minutes, stirring frequently,

until they are fragrant

and just beginning to turn

golden. Heat the oven to

160°C. Place the nuts and

dried fruit in a large bowl.

Sift in the 120g of lour

and the cocoa, then add

the spices, salt and a good

grinding of black pepper.

Stir well to combine. Put the

sugar and honey in a pan set

over a medium lame and stir

until the sugar has dissolved.

Turn up the heat a little and

allow the mixture to bubble

for a few minutes, then pour

it over the nut mixture and

mix thoroughly. Spoon into

the tin and level the surface

with a spoon. Sprinkle with a

tablespoon of lour and press

down, using the base of a

heavy jar, to make the surface

lat. Bake for 45 minutes.

Allow to cool, then dust with

icing sugar. Serve in slices.

Crostini toasts

Makes 15-20

1 baguette, sliced into

1cm-thick discs

approx 100ml olive oil

1 garlic clove, peeled and cut

Heat the oven to 180°c.

Brush the bread slices

lightly with oil on both sides.

Arrange on a large baking

sheet and place in the hot

oven for 12-15 minutes until

golden. Remove from the

oven and lightly rub each

piece with the garlic clove.

Edamame and

rocket crostini

Makes 15-20

250g edamame beans

1 small garlic clove, peeled

and roughly chopped

3 tbs olive oil

juice of ½ lemon

large handful of wild rocket

leaves, chopped

2 tbs grated parmesan

salt and pepper

Cook the edamame beans

in boiling, salted water for

3-5 minutes until just tender.

Drain and cool. Place in

a food processor with the

garlic and process to a rough

paste. Transfer to a bowl,

then add the olive oil, lemon

juice, rocket and parmesan,

and mix together well.

Season to taste with salt and

pepper, adding more lemon

juice if necessary. Spread on

the crostini toasts and serve.

PHOTOGRAPHY: FRANÇOIS COQUEREL ENTERTAINING DIRECTOR: MELINA KEAYS INTERIORS: OLLY MASON

Negroni

Makes 1

25ml London dry gin

25ml Campari

25ml vermouth rosso

orange slice, to serve

Measure the spirits into

a jiger. Stir well, pour

over ice in a glass and serve

with a slice of orange.

Mozzarella and

tomato crostini

Makes 8-10

3 red or green tomatoes

(or both), thinly sliced

2 mozzarella balls,

thinly sliced

salt and black pepper

olive oil

fresh basil leaves

Place a tomato slice on

a crostini toast, followed

by a mozzarella slice,

then another tomato slice.

Season with salt and

pepper, then drizzle with

oil. Add a basil leaf to serve.

RECIPES

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Entertaining

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