| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 1 |
|
250 gram pac tagliatelle |
| 2 |
sl |
Streaky bacon; chopped |
| 3 |
oz |
Cheese; grated |
| 1 |
tb |
Shallot; finely chopped |
| 1 |
|
Clove garlic; crushed |
| 2 |
|
Pinches tarragon; chopped |
| 4 |
oz |
Shitaki mushrooms; sliced |
| 2 |
tb |
Cr.me fraíche |
| 3 |
tb |
Olive oil |
| 1 |
pk |
Pizza base mix |
| 4 |
fl |
Water |
| 1 |
ts |
Tarragon; chopped |
| 6 |
|
Black olives; chopped |
| 4 |
|
Sundried tomatoes; chopped |
|
|
Flour for kneading |
| 1 |
tb |
Olive oil |
INSTRUCTIONS
PASTA
BREAD
Put the pizza mix into a bowl and add water.
Mix to a soft dough and knead for a couple of minutes. Add seasoning,
sundried tomatoes, black olives and tarragon and gently incorporate into
the dough.
Cut the dough into four portions and roll into balls. Brush with olive oil
and sprinkle with flour. Place in the oven for 10 minutes.
Meanwhile, gently saut. the shallots, garlic and bacon in a little olive
oil.
When the water from the bacon has evaporated add the mushrooms and
tarragon. Again, let the water from the mushrooms evaporate so you don't
end up with a watery sauce.
Cook the pasta in hot boiling water with salt for a couple of minutes and
drain.
Add the pasta back into the pan with the bacon mixture. Add the cr.me
fraíche and stir. Season with salt and pepper and serve.
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