TASTE OF THE MED

After her foodie mother’s untimely death, Kiwi Sophia Cameron created a hearty tribute – a cookbook of her mum’s recipes.

Mushroom and walnut tagliatelle This vegetarian pasta dish combines a mixture of peppery basil, sweet tomatoes and creamy mushrooms. The smooth homemade tagliatelle and rich sauce warm the soul. Serves 4 PASTA DOUGH 300g double-zero flour (see note)½ teaspoon salt3 eggs1 tablespoon olive oil SAUCE 1 cup mushrooms½ cup walnuts2 tablespoons olive oil1 brown onion, diced1 carrot, grated or diced1 large celery stalk4 garlic cloves, crushed1 can cherry tomatoes3 tablespoons tomato paste2 tablespoons balsamic vinegar½ cup dry red wine1 tablespoon rosemary1 tablespoon oregano1 teaspoon chilli flakesSalt and pepper to taste TO SERVE Fresh parsley or basil leaves Shaved parmesan 1 On a clean bench surface, combine flour and salt. Make a mound with the flour and create a small well in the centre. Break the eggs into the well, add the olive oil and beat lightly with a fork to…

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Haven (Digital) - 1 Issue, May 2022

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