Nigel Slater’s recipe for pappardelle, mushrooms and harissa
The recipePut a deep pan of water on to boil. As it boils, salt generously then lower in 150g of pappardelle and cook for 8 minutes. Thinly slice 300g of chestnut mushrooms. Warm 6 tbsp of olive oil in a large frying pan, then add the mushrooms. Let them fry for 4 to 5 minutes […]
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