Jamie Oliver Boscaiola Recipes

FETTUCCINE BOSCAIOLA

Steps:

• Heat oil spray in large frying pan.
• Add bacon, onion and garlic. Cook until onion softens, stirring gently.
• Add mushrooms, cook until golden.
• Stir in cream, bring to the boil.
• Reduce heat and simmer until sauce reduces and thickens slightly.
• Add cornflour water, bring to the boil again then instantly reduce heat, stirring constantly as sauce thickens.
• Stir in parsley and parmesan.
• Salt and pepper to taste.
• Pour over boiled hot pasta and mix.
• Serve sprinkled with parmesan cheese.

HOMEMADE BAGELS

Steps:

• FREE-STANDING MIXER METHOD: Place the flour, yeast, sugar and salt into the bowl of the free-standing mixer fitted with the dough hook. Turn onto a low speed to gently mix, then gradually pour in 450ml of tepid water and continue to mix until everything is combined. Turn the speed up to medium and knead for about 15 minutes. This dough is quite stiff so make sure the mixer doesn't overheat. Then follow the recipe from step 2, below. HAND MIX METHOD: Place the flour in a large bowl or on your largest clean surface. Make a well in the middle and pour in 450ml of tepid water. Add the yeast to the water, then gradually incorporate the flour into the yeast and water, whisking it together with a fork until you can't move the fork anymore. Using clean hands, gather it all up into a ball, adding more flour if the dough is a little sticky. Transfer to a flour-dusted surface and keep the dough moving; kneading, pushing and stretching for about 10 minutes (this is a stiff dough!), until you have a silky, smooth and elastic dough.
• Place the dough in a lightly oiled bowl, cover with a clean, damp tea towel, and leave to prove for 1½ to 2 hours, or until it's doubled in size - ideally in a warm, draught-free place.
• Preheat the oven to 200°C/400°F/gas 6. Line 2 large flat baking trays with baking paper. Knock the air out of the dough by punching it with your fist, then shape into 12 equal balls (you can weigh the balls if you want them to be exactly the same size), now push a hole in the centre of each ball with your thumb, then gently stretch out the dough by spinning it on your two index fingers, until you have a bagel ring shape and the hole in the middle is around 2cm wide.
• Fill a large shallow saucepan with boiling kettle water. Reduce to a simmer then whisk in the baking soda (this gives the bagels that chewy, crispy texture) and a small pinch of salt. Cook the bagels in batches of six, for a minute on each side.
• Lift them out using a slotted spoon, draining off the water, and place on the lined baking tray. Beat the egg with a fork then egg-wash the bagels, and sprinkle with the seeds, if using.
• Bake the bagels for 20 to 25 minutes, until they are a deep golden brown. Remove from the oven and transfer to a wire rack to cool completely.
• To serve, cut with a serrated knife and top with your choice of fillings. I like peanut butter and jam, smoked salmon and cream cheese, or salt beef, mustard and pickles.

PAPPARDELLE ALLA BOSCAIOLA

Steps:

• Steep the dried mushrooms in warm water for 20 minutes, then mince them and add them to the cultivated mushrooms. Strain the steeping liquid, since it may contain sand, and add it to the sauce as well.
• Clean and dice the mushrooms.
• Sauté shallots , bacon and herbs for a few minutes in 4 tablespoons of oil in a casserole. Add the mushrooms, cook another minute, and then add a half cup of wine and the tomatoes.
• Season with a little pepper add mushroom reserved liquid and simmer the mixture over a very gentle flame for a 15 minutes.
• In the meantime bring pasta water to a boil, salt it, and cook the pappardelle.
• Add heavy cream to the sauce and simmer for another 5 minutes.
• Drain the pappardelle and season them with the sauce; serve them with grated cheese.

QUICK AND CREAMY BOSCAIOLA PASTA (BACON AND MUSHROOM)

Steps:

• Cook the pasta in a large saucepan of rapidly boiling salted water until 'al dente'. Drain, return to the pan, and keep warm.
• While the pasta is cooking, heat the oil in a large frying pan, add the bacon and mushroom, and cook, stirring, for 5 minutes, or until golden brown.
• Stir in a little of the cream, and scrape the wooden spoon on the bottom of the pan to dislodge any bacon that has stuck.
• Add the remaining cream, bring to the boil, and cook over high heat for 15 minutes, OR until the sauce is thick enough to coat the back of a spoon.
• Stir the spring onion through the mixture.
• Pour the sauce over the pasta, and toss to combine.
• Serve sprinkled with the parsley.