With November being the official month of veganism and the first of the month marking world vegan day, we thought it was the prefect time to share a recipe for everyone to enjoy! From Head Chef Tony Fleming at Le Pont de la Tour, this recipe screams autumn comfort, with hearty veg and hazelnuts throughout.
Ragout of Cep with Rigatoni, Hazelnuts and Marjoram (vegan)
- 100g dried ceps soaked, squeezed dry and chopped
- 600g Portobello mushrooms de-stalked and 1cm diced
- 7g salt
- 40g vegetable oil
- 200g Spanish onions – brunoise
- 100g carrots – chopped fine
- 100g celery – chopped fine
- 20g garlic – chopped fine
- 100g leek – chopped fine
- 2 sprig thyme
- 2 sprig marjoram
- 2 sprig basil
- 2 small sprig rosemary
- 2 bay leaves
- 4 white peppercorns
- 8 plum tomatoes – skinned and roughly chopped
- 200ml white wine
- 20g brown sugar
- 20g tomato puree
- 400ml vegetable stock
- 500g tomato pomodorina
- 100ml soy sauce
- 10g cep powder
- 60g extra virgin olive oil
- Heat the vegetable oil and cook the vegetables until soft do not colour.
- Add the chopped ceps and portobello mushrooms and cook until dry.
- Add tomato paste and brown sugar and cook for 2 minutes it should start to caramelise slightly.
- Add wine and cook until dry.
- Add the plum tomatoes and bouquet garni (the herbs and peppercorns wrapped in a cloth) and cook until they start to break down.
- Add stock, salt, pomodorina and soy sauce.
- Cook on a low heat with a lid on for 1 hour
- Remove lid and cook for another 20 minutes to dry the ragout out a touch.
- Remove from heat and add cep powder and extra virgin olive oil.
To Serve (for 4 people)
You will need:
- 600g Cep ragout
- 500g Meze Rigatoni
- 1 tablespoon marjoram leaves
- 4 tablespoons roasted and crushed hazelnuts
- 8 fresh ceps cut into quarters
- Boil the rigatoni until al dente.
- Gently pan fry the fresh ceps in a little butter, season with salt.
- Warm the cep ragout in a large pan.
- Add the rigatoni, salt, pepper and a good slug of olive oil to ragout.
- Mix well and divide between four serving bowls.
- Sprinkle hazelnuts, cooked ceps and marjoram over top and serve.
The remaining ragout can be frozen for future use.