Oxtail broth with fresh pasta squares & dried wild forest mushrooms

(Brodo di coda di bue con quadretti e funghi di bosco)

Serves 6

250 g (9 oz) fresh egg pasta dough

25 g (1 oz) mixed dried wild mushrooms

2.4 litres (84 fl oz) oxtail broth

450 g (1 lb) braised oxtail meat (from oxtail broth)

fine sea salt, to taste

freshly ground black pepper, to taste

200 g (7 oz) fresh small exotic mushrooms, to garnish

freshly grated Parmigiano Reggiano cheese, to serve

Roll the pasta dough into sheets of 1 mm (¹/₃₂ inch) thickness. Cut the pasta into 2 x 2 cm (¾ x ¾ inch) squares. A corrugated roller cutter is best for this job as it makes wonderful jagged-edged squares.

Cover the dried mushrooms with boiling water and leave for 15 minutes until the water has cooled and the mushrooms have settled to the top (see Note). Lift the mushrooms out of the water and set aside.

Bring the oxtail broth to the boil. Add the soaked mushrooms, braised oxtail meat and a little sea salt and black pepper, if required, and simmer for approximately 20 minutes. Add the pasta squares and cook for 3–4 minutes. Serve immediately garnished with the exotic mushrooms and lots of freshly grated Parmigiano Reggiano cheese.

NOTE: Soaking the mushrooms is essential as dried mushroom products tend to contain dirt and grit. Lifting the mushrooms out of the water instead of pouring everything through a sieve helps to ensure the dirt is properly removed. Repeat the process of submerging the mushrooms in water if they contain a lot of grit.