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INGREDIENTS

1 Handful fresh basil leaves
115 g Mushrooms
2 Eggs
Black pepper
6 Large; thin slices
1 Plum tomato
50 g Pitted black olives
1 400 gram can artichoke
150 g Mascarpone
2 tb milk
650 g Strong plain flour; plus
1 Whole nutmeg
; dusting
50 g Tender young spinach
2 ts Dried yeast; (7g sachet)
Maldon sea salt and freshly
125 g Mozzarella ball
Olive oil; for cooking

Servings

INSTRUCTIONS

Preheat the oven to 220C/450F/Gas 7. 1 Open the sachet of yeast and place in a jug. Pour in 120ml/4fl oz of hand-hot water, stirring to combine. 2 For the Dough: Place 450g/1lb flour in a bowl and make a dip in the centre. Pour in 3 tbsp oil and 1 heaped tsp salt, gradually add the yeast mixture and another 225ml/8fl oz hand-hot water, mixing until you have achieved a soft dough. 3 Tip the dough out on to a floured surface and knead for a minute or so until smooth. Divide the dough into eight pieces and pat out each one to a 1cm/ 1/2" thick disc. 4 Peel the tomato, remove the seeds and finely dice the flesh. Dice the mozzarella and olives and shred four slices of the proscuitto. 5 Scatter a little of each over the bread rounds with some basil leaves, drizzle over some oil and season. Roll like a Swiss roll, tucking in the ends. 6 Place the filled rolls on a baking sheet, with the joins underneath and pierce each one a couple of times with a two-pronged fork. 7 Brush liberally with more oil and sprinkle over some Maldon sea salt. Bake for about 12 minutes until well risen and lightly browned. 8 Beat the eggs together. Place the remaining 150g/5oz flour, a pinch of salt and 1 tsp oil in a processor with a dough hook and turn on the machine. 9 Gradually pour in enough of the beaten egg to bind and continue the process for 2-3 minutes or until it forms a smooth ball. 10 Heat a small heavy-based frying pan. Cut the remaining slices of proscuitto into four even-sized pieces and cook for 20-30 seconds on each side until crisp. Drain well on kitchen paper (only do enough for one serving). 11 Heat a saute pan. Turn the dough out on to a floured board and knead for a couple of minutes until smooth. Divide the dough into four balls, then flatten each one into a 1cm/ 1/2" thick disc and leave to rest (only do half). 12 Heat the butter and a little oil in the heated saute pan. Slice up the mushrooms. Crush the garlic into the pan and tip in the mushrooms. 13 Stir-fry for 2-3 minutes until just tender. Tip in the spinach and cook until just wilted down. Season to taste and add a good grating of nutmeg. 14 Slice two artichokes reserve, then place the remainder in a food processor with the mascarpone and milk and blitz to a smooth sauce. Season to taste. 15 Place the pasta machine at its widest setting and feed the dough through the rollers. 16 Fold in two lengthways and pass through the next setting. Repeat until you reach the narrowest setting, then cut into tagliatelle using the cutting setting. 17 Plunge the pasta into a large pan of boiling salted water and cook for 1-2 minutes until al dente. 18 Drain the pasta and tip into the mushrooms and spinach with the reserved sliced artichoke hearts, then add the mascarpone mixture and stir until well combined and just heated through. 19 Spoon some of the pasta on to a serving plate, wrapping it around a continued in part 2

NOTES

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Tagliatelle with Mascarpone And Mushrooms Pt 1

1  Handful fresh basil leaves 
115 g Mushrooms 
2  Eggs 
  Black pepper 
6  Large; thin slices 
1  Plum tomato 
50 g Pitted black olives 
1  400 gram can artichoke 
150 g Mascarpone 
2 tb milk 
650 g Strong plain flour; plus 
1  Whole nutmeg 
  ; dusting 
50 g Tender young spinach 
2 ts Dried yeast; (7g sachet) 
  Maldon sea salt and freshly 
125 g Mozzarella ball 
  Olive oil; for cooking

Preheat the oven to 220C/450F/Gas 7.    1 Open the sachet of yeast and place in a jug. Pour in 120ml/4fl oz of  hand-hot water, stirring to combine.    2 For the Dough: Place 450g/1lb flour in a bowl and make a dip in the  centre. Pour in 3 tbsp oil and 1 heaped tsp salt, gradually add the yeast  mixture and another 225ml/8fl oz hand-hot water, mixing until you have  achieved a soft dough.    3 Tip the dough out on to a floured surface and knead for a minute or so  until smooth. Divide the dough into eight pieces and pat out each one to a  1cm/ 1/2" thick disc.    4 Peel the tomato, remove the seeds and finely dice the flesh. Dice the  mozzarella and olives and shred four slices of the proscuitto.    5 Scatter a little of each over the bread rounds with some basil leaves,  drizzle over some oil and season. Roll like a Swiss roll, tucking in the  ends.    6 Place the filled rolls on a baking sheet, with the joins underneath and  pierce each one a couple of times with a two-pronged fork.    7 Brush liberally with more oil and sprinkle over some Maldon sea salt.  Bake for about 12 minutes until well risen and lightly browned.    8 Beat the eggs together. Place the remaining 150g/5oz flour, a pinch of  salt and 1 tsp oil in a processor with a dough hook and turn on the  machine.    9 Gradually pour in enough of the beaten egg to bind and continue the  process for 2-3 minutes or until it forms a smooth ball.    10 Heat a small heavy-based frying pan. Cut the remaining slices of  proscuitto into four even-sized pieces and cook for 20-30 seconds on each  side until crisp. Drain well on kitchen paper (only do enough for one  serving).    11 Heat a saute pan. Turn the dough out on to a floured board and knead for  a couple of minutes until smooth. Divide the dough into four balls, then  flatten each one into a 1cm/ 1/2" thick disc and leave to rest (only do  half).    12 Heat the butter and a little oil in the heated saute pan. Slice up the  mushrooms. Crush the garlic into the pan and tip in the mushrooms.    13 Stir-fry for 2-3 minutes until just tender. Tip in the spinach and cook  until just wilted down. Season to taste and add a good grating of nutmeg.    14 Slice two artichokes reserve, then place the remainder in a food  processor with the mascarpone and milk and blitz to a smooth sauce. Season  to taste.    15 Place the pasta machine at its widest setting and feed the dough through  the rollers.    16 Fold in two lengthways and pass through the next setting. Repeat until  you reach the narrowest setting, then cut into tagliatelle using the  cutting setting.    17 Plunge the pasta into a large pan of boiling salted water and cook for  1-2 minutes until al dente.    18 Drain the pasta and tip into the mushrooms and spinach with the reserved  sliced artichoke hearts, then add the mascarpone mixture and stir until  well combined and just heated through.    19 Spoon some of the pasta on to a serving plate, wrapping it around a    continued in part 2

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Nutrition

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Serving Size: 1 Serving (886g)
Recipe Makes: 2 servings

Calories: 683
Calories from Fat: 486 (71%)

Amt Per Serving		% DV

	Total Fat 54g	72 %
	Saturated Fat 22.9g	115 %
	Monounsaturated Fat 18g
	Polyunsanturated Fat 4.8g
Cholesterol 1140.3mg		351 %
Sodium 836.8mg		29 %
Potassium 993.6mg		26 %
Total Carbohydrate 13g		4 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 10.3g
Protein 39g		56 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 683

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