Jamie's Friday Night Feast Cookbook
By Jamie Oliver
Fresh porcini, truffle & thyme
About the recipe
Having fallen in love with Italian food and culture while spending time in rural Umbria, for Ashley this dish is a total celebration of the purity of Umbrian food which she speaks so fondly of. The rustic unevenness of the pasta shape – umbricelli – is all part of the joy, so there’s no need to worry about being too precise. Have fun!
Recipe From
½ x royal pasta dough
Tipo 00 flour, for dusting
2 cloves of garlic
3 fresh porcini mushrooms (200g in total)
1 whole Umbrian truffle (15g)
extra virgin olive oil
2 sprigs of fresh thyme
2 anchovy fillets in oil, from sustainable sources
20g unsalted butter
20g Grana Padano cheese
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