MUSHROOM TAPENADE RECIPE RECIPES

Steps:

• Cook the dried pappardelle pasta in a large pan of salted boiling water according to the pack instructions. Meanwhile, make the tapenade: whizz the olives, garlic, capers, sun-dried tomatoes, parsley and olive oil to a coarse paste in a food processor (or pound in a pestle and mortar). Taste and season with black pepper, a little salt and lemon juice.
• Lightly drain the pasta and toss with the tapenade. Dot it with the ricotta, scatter with fresh basil leaves and the toasted pine nuts, then roughly mix together and serve straightaway.

Steps:

• Heat oven to 425 degrees, and line two rimmed baking sheets with parchment paper.
• In a small saucepan, bring 1 cup water, butter, salt and cayenne to a boil. Stir in flour all at once and cook, stirring continuously with a wooden spoon, until dough pulls away from the sides of the pot, 1 to 2 minutes.
• Scrape dough into the bowl of an electric mixer and beat with a paddle until cooled slightly, about 30 seconds. (Or you can do this with a wooden spoon if you beat vigorously.) Add one egg at a time, letting each one incorporate before adding the next. Mix in Gruyère and continue to beat until it is mostly melted into batter.
• Transfer batter to a large, sealable plastic bag, and snip off 3/4 inch from one corner. Pipe 2-teaspoon-sized balls, spaced 1-inch apart, onto baking sheets. Or use a spoon to form the balls. Sprinkle Parmesan on top, and bake for 15 minutes. Reduce oven temperature to 350 degrees and continue to bake until golden and cooked through, 10 to 15 minutes. Cool slightly then serve immediately.