Simon Rogan: Chestnut pasta with truffle sauce & chanterelles

Discover the exquisite flavors of Simon Rogan's Chestnut Pasta with Truffle Sauce & Chanterelles. This luxurious dish combines the nutty essence of chestnut pasta with the earthy depths of truffle sauce, topped with the delicate texture of chanterelles, making it a must-try for gourmet enthusiasts.

Cultural or Historical Context Simon Rogan, renowned for his innovative approach to British cuisine, brings this dish to life by marrying traditional ingredients with modern culinary techniques. This recipe, featured in "Rogan: The Cookbook," showcases Rogan's commitment to using seasonal, locally sourced ingredients to create memorable dining experiences.

Ingredients for the Chestnut Pasta with Truffle Sauce & Chanterelles

• For the Chestnut Pasta:
  • 180g plain flour, plus extra for dusting
  • 140g chestnut flour
  • 2 tsp gluten powder
  • 3 eggs
  • 1 tbsp rapeseed oil
• For the Sauce:
  • 60g dried ceps or porcini
  • 3 tbsp unsalted butter
  • 12 shallots, finely diced
  • 6 garlic cloves, finely chopped
  • 300ml double cream
  • 3 tbsp finely chopped black truffle
  • Salt, for seasoning
• For the Chanterelle Mushrooms:
  • 200g chanterelle mushrooms
  • 2 tbsp sunflower oil
  • Black truffle, to serve
  • Peeled fresh chestnut, to serve

Preparation Instructions

1. Begin by preparing the pasta dough, incorporating the flours, gluten powder, eggs, and oil into a cohesive mixture. Knead until smooth, then let it rest.
2. Soak the dried mushrooms for the sauce, then proceed to roll out the pasta dough and cut into strips.
3. For the sauce, sauté shallots and garlic before adding the soaked mushroom liquid and cream, finishing with chopped truffle for a rich flavor.
4. Boil the pasta until al dente, toss with the sauce, and serve topped with sautéed chanterelles and fresh truffle shavings.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator. To reheat, gently warm the pasta on the stovetop over low heat, adding a little cream if necessary to keep the sauce silky.

Nutritional Information

This dish is rich in flavors and textures. While specific nutritional values depend on serving sizes, it's a source of carbohydrates from the pasta, fats from the cream and oil, and protein from the eggs. The truffles and mushrooms add a burst of umami and nutrients.

FAQ about the Chestnut Pasta with Truffle Sauce & Chanterelles

• Can I use fresh mushrooms instead of dried? Yes, fresh mushrooms can be used but may alter the intensity of the mushroom flavor in the sauce.
• Is there a gluten-free alternative for this pasta? While this specific recipe uses gluten powder, you could experiment with gluten-free flours, though the texture of the pasta may vary.

This dish, a testament to Simon Rogan's culinary genius, offers a delightful exploration of textures and flavors, perfect for a special occasion or a gourmet home-cooked meal. Original recipe by Simon Rogan​​​​.