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Ingredientes
- 2 tsp Dry yeast, (7g sachet)
- 650 gm Strong plain flour, plus extra for dusting Extra virgin olive oil, for cooking
- 1 x Plum tomato
- 125 gm Mozzarella ball
- 50 gm Pitted black olives
- 6 lrg , thin slices proscuitto
- 1 handf fresh basil leaves
- 2 x Large eggs
- 115 gm Mushrooms
- 50 gm Tender young spinach
- 1 whl nutmeg
- 1 x 400 gram can artichoke hearts, liquid removed and rinsed
- 150 gm Mascarpone
- 2 Tbsp. Lowfat milk Maldon sea salt and freshly grnd Black pepper
Direcciones
- Preheat the oven to 220C/450F/Gas 7.
- 1 Open the sachet of yeast and place in a jug. Pour in 120ml/4fl ounce of hand-warm 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 in the yeast mix and another 225ml/8fl ounce hand-warm water, mixing till you have achieved a soft dough.
- 3 Tip the dough out on to a floured surface and knead for a minute or possibly so till smooth. Divide the dough into eight pcs 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 min till well risen and lightly browned.
- 8 Beat the Large eggs together. Place the remaining 150g/5z flour, a healthy pinch of salt and 1 tsp oil in a processor with a dough hook and turn on the machine.
- 9 Gradually pour in sufficient of the beaten egg to bind and continue the process for 2-3 min or possibly till it forms a smooth ball.
- 10 Heat a small heavy-based frying pan. Cut the remaining slices of proscuitto into four even-sized pcs and cook for 20-30 seconds on each side till crisp. Drain well on kitchen paper (only do sufficient for one serving).
- 11 Heat a saute/fry pan. Turn the dough out on to a floured board and knead for a couple of min till 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/fry pan. Slice up the mushrooms. Crush the garlic into the pan and tip in the mushrooms.
- 13 Stir-fry for 2-3 min till just tender. Tip in the spinach and cook till just wilted down. Season to taste and add in a good grating of nutmeg.
- 14 Slice two artichokes reserve, then place the remainder in a food processor with the mascarpone and lowfat 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 Mix in two lengthways and pass through the next setting. Repeat till you reach the narrowest setting, then cut into Fettuccine using the cutting setting.
- 17 Plunge the pasta into a large pan of boiling salted water and cook for 1-2 min till al dente.
- 18 Drain the pasta and tip into the mushrooms and spinach with the reserved sliced artichoke hearts, then add in the mascarpone mix and stir till 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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