Chocolate Sichuan Pepper Fettuccine with Porcini & Black Olives

Name: Chocolate Sichuan Pepper Fettuccine with Porcini & Black Olives
Yield: Serves 4
Cuisine: Italian
Ingredients: 1¾ cups [100 g] fresh ceps or other wild or brown mushrooms, thinly sliced; 1 tsp sea salt; 1¾ cups [100 g] fresh ceps or other wild or brown mushrooms, thinly sliced; 1¾ cups [100 g] fresh ceps or other wild or brown mushrooms, thinly sliced; Generous 3 Tbsp [50 ml] olive oil; Scant ½ cup [100 ml] boiling water; 2 garlic cloves, minced; 3 shallots, thinly sliced; Generous ⅔ cup [165 ml] water mixed with 1 tsp egg replacer; Generous ⅔ cup [165 ml] water mixed with 1 tsp egg replacer; ¾ cup [20 g] dried porcini; Fine semolina, for dusting; 1 tsp very finely ground Sichuan or other pepper; 1 tsp very finely ground Sichuan or other pepper; Scant ½ cup [115 ml] water; ½ cup [50 g] cocoa powder; 9 oz [250 g] Italian 00 pasta flour; 1 tsp sea salt, plus extra for cooking the pasta; 1 tsp sea salt, plus extra for cooking the pasta; Freshly ground black pepper; Scant ½ cup [100 ml] soy cream; Basil leaves; 12 pitted black olives; Juice of ½ lemon

Preparation info

Serves
4

Difficulty
Easy

Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

About

Ingredients

For the chocolate fettuccine

9 oz [250 g] Italian 00 pasta flour
1 tsp

Europe
Italy
Main course
Mediterranean
Vegan

Method

Make the fettuccine following the instructions, and adding the pepper and cocoa powder at the same time as the flour and salt.

Cover the dried porcini with the boiling water and leave to soak for at least 30 minutes. Drain and reserve the soaking water.

Meanwhile, heat the oil in a medium skillet over medium heat, sweat the shallots, adding the