Trompet, Chorizo and Hazelnut Fettucine

Serves 4. Preparation and Cooking 30-45mins trompetchorizo

15gms Dried Trompet
1 Chorizo Diced
30 gms Roasted, Skinned and chopped Hazelnuts
1 clove garlic crushed
2 golden shallots diced
150 ml white wine
200 ml cream
1 tbs chopped parsley
1tbs chopped chives
350 gms fettucine
2 tbs unsalted butter
Sea Salt and cracked pepper to taste

Gently heat the wine until almost boiling soak the trompettes in the wine for 15-20 mins, drain and reserve the wine. Bring a pot of salted water to the boil and add oil and pasta, cook the fettucine until al dente. Heat a frying pan on medium heat with butter in pan, when the butter begins to foam add the shallots and cook until clear without colouring. Add Chorizo and Garlic cook for 1 min, add trompettes and season, cook for further 3 mins. Add wine and reduce until only a third of the liquid remains. Add cream and hazelnuts, reduce to half and adjust seasoning. Add chopped herbs and fettucine toss to coat and serve.

Ingredients

15gms Dried Trompet
1 Chorizo Diced
30 gms Roasted, Skinned and chopped Hazelnuts
1 clove garlic crushed
2 golden shallots diced
150 ml white wine
200 ml cream
1 tbs chopped parsley
1tbs chopped chives
350 gms fettucine
2 tbs unsalted butter
Sea Salt and cracked pepper to taste


Instructions

Gently heat the wine until almost boiling soak the trompettes in the wine for 15-20 mins, drain and reserve the wine. Bring a pot of salted water to the boil and add oil and pasta, cook the fettucine until al dente. Heat a frying pan on medium heat with butter in pan, when the butter begins to foam add the shallots and cook until clear without colouring. Add Chorizo and Garlic cook for 1 min, add trompettes and season, cook for further 3 mins. Add wine and reduce until only a third of the liquid remains. Add cream and hazelnuts, reduce to half and adjust seasoning. Add chopped herbs and fettucine toss to coat and serve.


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