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Recipe Collection

Porcini Ragu

Yuki Sugiura — Mezcla, 2022

I’m not sure if you’re allowed to call a sauce that doesn’t contain meat, doesn’t start with a soffritto, and that only cooks for 10 minutes a ragù, and yet because of the concentrated flavour of the dried porcini, this has all the intensity of a meat ragù that has simmered for hours. Anyone who has made the spicy mushroom lasagne from Ottolenghi Flavour will realise what I’m trying to achieve here: an abridged version of that ragù with the same intensity but without the hours chopping kilos of mushrooms (yes, I heard you!). This recipe is inspired by two of my favourite dishes at Ristorante Pizzeria Acone near where I grew up in Tuscany – penne all’Aconese and tagliatelle alla Beppa.

Serves: 2 as a main with leftovers, or 4 as a starter

Season: Year-Round


40g dried porcini
4 tablespoons olive oil, plus extra to serve
3 cloves of garlic, very finely chopped (not crushed!)
1⁄2 teaspoon chilli flakes (or less if you prefer)
10g fresh parsley (stalks and leaves), finely chopped, plus extra to serve

1/3 teaspoon fine salt
1 1⁄2 tablespoons tomato purée/paste
about 50 twists of freshly ground black pepper
250g dried tagliatelle nests
40g Parmesan, very finely grated, plus extra to serve
3 tablespoons double cream

This recipe is reserved for those registered for our AN EVENING WITH: IXTA BELFRAGE event on Monday 18th July at 6:30pm. We will be chatting to Ixta and she will be taking us through how to cook this porcini ragu, right from your kitchen.

Click here to buy tickets.

Read more: MEZCLA

Ixta’s cooking is inspired by the Mexican, Brazilian and Italian flavours she grew up with, and her cookbook MEZCLA is a celebration of them all brought together. With simpler recipes for when you want something more quick and easy, alongside recipes to take your time over, each dish tells a story with its flavours, ingredients and method. Extracted from Mezcla by Ixta Belfrage (Ebury Press, £26) All photography by Yuki Sugiura

— about the author

Having spent her childhood immersed in the flavours of Brazil, Mexico and Italy, there was no doubt that Ixta’s own cooking was going to be a celebration of the three — bold, flavourful and ‘fusion’ in a way unique to her. Although she only fell into cooking professionally in her twenties, Ixta quickly found a home working in the kitchen’s at Ottolenghi, working her way up to the test kitchen and soon after, co-writing one of Ottolenghi’s most revered books, Flavour.


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