Simon Rogan is the chef de patron and restaurateur of L’Enclume, the two-Michelin-star restaurant in the
Lake District. Revered as one of the most talented chefs throughout the culinary world, Simon has a brilliant reputation for artistry, innovation and excellence, and is renowned for the talent, vision and clarity of ethos he brings to his different restaurants.
In his latest cookbook, Rogan: The Cookbook, Simon perfectly communicates his philosophy of taking farmed and foraged seasonal ingredients to create unforgettable dishes. Try this recipe for Chestnut Pasta with Truffle Sauce and Chanterelles.
For the chestnut pasta:
180g plain flour, plus extra for dusting
140g chestnut flour
2 tsp gluten powder
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
peeled fresh chestnut
First, make the pasta dough. Mix the dry ingredients together on the work surface and form a well in the centre. Lightly beat the eggs and oil together in a bowl and pour into the well. Mix the wet ingredients into the dry to form a dough, bringing the flour from the outside in. Knead the dough on a lightly floured work surface for 4–5 minutes, then wrap it in cling film and leave it to rest in the fridge for 30 minutes.
While the dough is resting, soak the mushrooms for the sauce. Bring 100ml water to the boil in a small saucepan, remove from the heat, add the dried ceps and leave to soak for 30 minutes.
Roll the rested pasta dough through a pasta machine, starting at the thickest setting and gradually working your way down to the second thinnest setting. Cut the pasta sheet into strips about 5mm wide and 25cm long. Dust them with flour and leave to dry for 30 minutes.
While the pasta is drying, continue with the sauce. Melt the butter in a medium, heavy-based saucepan over a medium heat, add the shallots and garlic and sweat for 4–5 minutes until soft and translucent. Strain the ceps through a fine sieve (set the ceps aside for another recipe or discard) and add the strained soaking water. Bring to the boil, reduce the heat and simmer for 5 minutes.
Add the cream and reduce to a thick sauce consistency. Remove from the heat, add the chopped truffle and season with salt. Keep warm. Bring a large saucepan of salted water to the boil. Cook the pasta for 3–4 minutes, or until it still has a slight bite. Add to the warm sauce and mix well to coat.
Meanwhile, heat a non-stick frying pan over a high heat and sauté the chanterelles in the oil for 3–4 minutes, tossing frequently. Drain on kitchen paper. Serve the pasta and sauce in bowls with the chanterelles on top and grate over some fresh black truffle and chestnut.
Recipe extracted from Rogan: The Cookbook by Simon Rogan (HarperCollins, £30). Photographer: Cristian Barnett