Goat’s cheese agnolotti with wild garlic sauce

Name: Goat’s cheese agnolotti with wild garlic sauce
Yield: Serves 4
Ingredients: 25 g flat-leaf parsley, leaves picked; 25 g flat-leaf parsley, leaves picked; 50 g spinach, stalks discarded; 50 g wild garlic, stalks discarded; 40 g crème fraîche; 500 g button mushrooms, sliced; 1 tsp salt; a handful of dried porcini; 220 g goat’s cheese; zest of 1 lemon; 1 tsp fine salt; 75 ml double cream; 5 g chives, finely chopped; ¼ tsp ground black pepper; 1 recipe pasta dough, rested

Preparation info

Serves
4

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

When wild garlic is in season I use it as much as possible, and this is a very tasty way to showcase it.

Ingredients

Mushroom Stock

500 g button mushrooms, sliced
1 tsp salt
a

Spring
Pasta
Vegetarian

Method

Begin with the mushroom stock. Put the mushrooms and the salt in a pot with 500ml water. Cover and bring to a simmer, then turn the heat down and very gently cook for 1 hour.

Turn off the heat and throw in the dried porcini, then leave to infuse for 10 minutes. Discard the porcini and pass the stock through a sieve into a bowl. Let the strained mushrooms get cool enough to handle, then