MARY’SPIZZERIA
MUSHROOMRAVIOLIWITH
BONEMARROW SAUCE
SERVES 6
Beginthisrecipe1 dayahead.Youwill
need a round 8.5cm pasta cutter.
1 bonemarrowstalk(about30cm–
orderfrombutchers;askthemtocut
tosizeforyou),soakedfor 24 hours
(changewaterevery2-3hoursif
possible;thiswillhelp clean the
flavourofblood)
5 fieldmushrooms,stalksremoved
2 tbsoliveoil,plusextratodrizzle
120gunsaltedcoldbutter,chopped
1 onion,finelychopped
3 garliccloves,crushed
600gmixedmushrooms,finelychopped
(weusedenoki, oyster and black
fungi)
2 tbspickedthymeleaves
1 longredchilli,seeds removed,
finelychopped
300mlpouringcream
(^1) / 2 bunchflat-leafparsley,
finelychopped
1 egg
300mlbeeforchickenstock
Friedrosemary and grated parmesan,
to serve
PASTA
22 / 3 cups(400g)tipo‘00’ flour
75gfinesemolina
3 wholeeggs,plus4 eggyolks
2 tsp extra virgin olive oil
Forpasta,placetheflourandsemolinain
a standmixerfittedwiththedoughhook
andkneadonlowspeed.Combineeggs
andyolksin a jugand addtoflourmixture
withoil,1 tspfinesaltflakesand2 tbs
tepidwater.Kneaduntilwellcombined
andsmooth.Enclosein plasticwrapand
restin refrigeratorfor 30 minutes.
Preheattheovento180°C.Placebone
marrowstalkona bakingtrayandroast for
30-35minutestorenderfat.Strain
renderedfatintoa heatproof bowl and
reserve.Discardbone.
Meanwhile,placethefieldmushrooms
in a baking dish and drizzle with olive oil.
Seasonandroastfor20-25minutesoruntil
cooked.Transfertoa choppingboard,
finelychopandsetaside.Pourany
cookingliquidintoa bowlandsetaside.
Tomaketheraviolifilling,placeoiland
halfthebutterin a largefrypanoverhigh
heat.Addonionandgarlic,andcook,
stirringoccasionally,for4-5minutesor
untilonionis softened.Stirin mixed
mushrooms,thymeandchilli.Reduceheat
tolowandcookfor8-10minutesoruntil
mushroomsarecooked.Stirin creamand
cook,stirringoccasionally,fora further
10-12minutesoruntilcreamis thickened.
Transfertoa heatproofbowl.Stirthrough
choppedparsleyandchoppedfield
mushrooms.Seasonandsetasidetocool.
Tomakeravioli,dividethedoughinto
4 pieces.Workingwith1 pieceata time,
placeona lightlyflouredworksurfaceand
presstoflattenslightly.Startonthe
thickestsettingonpastamachine.Runthe
doughthrough3 times,foldingit in half
eachtime.Keeprollingthedoughthrough
thesettings,reducingthicknesseachtime
andwithoutfoldingin half,until1mm thick.
Repeatwithremainingdough.
Place1 pastastripona lightlyfloured
worksurface.Spoon1 heapedtspfilling
every7cmdownthecentreofstrip.Lightly
beateggwith1 tspwaterandbrush
in-betweeneachspoonfuloffilling.Place
anotherstripofdoughontoptocoverand
presstogetherfirmly,makingsurefillingis
sealed.Usingpastacutter,cutstripinto
individualravioli.Repeatwithremaining
pastastripsandfilling.Placeraviolion
flouredtraysandchilluntilneeded.
Tomakethebonemarrowsauce,heat
thestock,reservedmushroomcooking
liquidandreservedbonemarrowfatin a
smallsaucepanovermediumheat.Bring
toa simmer,removefromheatandwhisk
in remaining60gcoldbutteruntilmelted
andcombined.Season. Keep warm until
readytouse.
Filla largesaucepanthree-quarters
fullwithcoldwaterandbringtoa simmer.
Inbatches,addravioliandcookfor
6-7minutesoruntiljustcooked.Drain,
placein a largeheatproofbowlanddrizzle
witholiveoil.Keepwarm.Repeatwith
remaining ravioli. Divide ravioli among
servingplates,spoonoverbonemarrow
sauceandscatterwithfriedrosemary and
grated parmesan to serve.
MARY’SUNDERGROUND
LEEK& PYENGANA
CHEDDARPITHIVIER
SERVE 6-8 (MAKES 2 PITHIVIERS)
80gunsaltedbutter,chopped
3 garliccloves,crushed
3 leeks,trimmed,thinly sliced
30gplainflour
2 bayleaves
11 / 4 cups(310ml)chickenstock
(^1) / 3 cup(80ml)whitewine
100gPyenganacheddar(substitute
regular cheddar), grated
ROUGHPUFFPASTRY
3 cups(450g)plainflour
450gcoldunsaltedbutter,
cutintosmallcubes
1 egg, lightly beaten
JERUSALEMARTICHOKESAUCE
50gunsaltedbutter
2 tbsextravirginoliveoil,
300gunpeeled Jerusalem artichokes,
sliced
(^1) / 3 cup(80ml)vermouth
3 cups(750ml)chickenstock
1 tbs sherry vinegar
Forthepastry,scattertheflouroverthe
baseofa largefoodprocessor.Evenly
scatterbutteroverflourandpulseuntil
roughlycombined(donotoverwork;you
shouldstillbeabletoseelittlepiecesof
butter).Add180mlicedwaterandpulse
untiljustcombined.Turnoutontoa lightly
flouredworksurfaceand,usingyour
hands,bringdoughtogether.Dividein
halfandformeachhalfintoa disc.Enclose
in plasticwrapandrestin refrigerator for
20-30minutesoruntilfirm.
Rolloutdoughona lightlyflouredwork
surfacetoforma 1cm-thickrectangle
about20cmx 45cm.Foldthe2 shortends
in tomeetin thecentre,thenfoldtheend
facingyoutothetopedgeofthepastryto
forma rectangle.Refrigeratefor20-30
minutes or until just firm. Repeat with