This delicious hearty peasant dish is the perfect way to warm up after a damp, cold, late winter walk . . .
25g Dried porcini
150g dry cured smoked bacon
100g Unsalted butter
100ml dry white wine
100g Parmesan
500g Kale (Savoy cabbage will do just as well)
250g Jew’s ear (optional)
1 Large pinch spicy paprika
Olive oil
500g Good-quality dried pasta
Soak the wild mushrooms in near-boiling water for 20 minutes. Meanwhile, slowly fry the bacon until crisp in half the butter, adding a dash of oil to prevent burning. If using Jew’s ear mushrooms, shred finely and add towards the end of the cooking process. Drain the mushrooms (reserving the stock, of course), chop roughly and add to the bacon along with a large pinch of spicy paprika (I use the fantastic stuff grown by my Turkish friend Ali who I met at last year’s Uzumlu morel festival). After a minute add the wine and mushroom stock, simmer for a few minutes to boil off the alcohol and to allow the flavours to blend. Meanwhile, bring a large pan of salted water to a rolling boil and add the pasta. After five minutes add the shredded kale/cabbage and cook for another 10 minutes. Drain the pasta and kale and add to the bacon and mushrooms. Toss vigorously, adding the rest of the butter and salt and black pepper to taste. Serve with a scattering of shaved Parmesan and a full-bodied wine alongside (a red Rhone would be ideal, but a ‘big’ white would be an acceptable alternative).
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