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Ingredients

• 400 g spinach, washed
• 250 g ricotta cheese
• 1 egg yolk
• 2 tbsp freshly grated parmesan
• 130 g plain flour, plus extra for dusting
• 10 sage leaves, chopped, plus extra for garnish
• 15 cooked chestnuts, chopped

• 1 tbsp olive oil
• 1 kg jerusalem artichokes, peeled and diced (place into acidulated water to prevent browning)
• 1 tbsp butter
• 200 g mushrooms, chantrelle, pied de mouton, trompette de la mort or
• 12 brussels sprouts, shredded
• few drops truffle oil

• freshly grated parmesan
• sage leaves, fried in oil until crisp

Description

This Delicious Dish By Paul Merrett Is Resplendent With The Earthy Flavours Of Winter

UK TV