In The Kitchen

Watch: Carl Heinrich makes wild leek fettuccine In the Kitchen with Foodism

In the next instalment of In the Kitchen — our video series of recipes and stories from Toronto's best chefs — Richmond Station's Carl Heinrich rolls up his sleeves and makes a delicious dough.

Published: Wednesday 5th May 2021

Serves 2

Cooking time 30 minutes

Fresh off the success of our debut episode of In the Kitchen with Foodism, we're back with another deep dive into the dish and career of one of our favourite Toronto chefs.

Carl Heinrich, a former Top Chef Canada winner and the chef-owner at Richmond Station, joined us in the studio for the second episode of In the Kitchen with Foodism. A champion of seasonal cooking, Heinrich chatted about regenerative farming, the importance of supporting local farmers and makers, and how we can combat climate change from inside the kitchen. 

Give your cooking a cutting edge

Tosho Knife Arts

You'll need a quality knife for this wild leek fettuccine recipe, so we've partnered with Tosho Knife Arts for episode two. Sharpen your culinary skills with a great knife that takes the hassle out of cooking. For the past 11 years, Tosho Knife Arts has been building close relationships with skilled craftspeople in Japan and bringing top-quality blades and accessories to the kitchens of Toronto. 

Located at 934 Bathurst Street, Tosho Knife Arts is an emporium of Japanese knives, whetstones and cutting boards, also offering sharpening services for your existing blades. The experts in-store will assist you in choosing the hand-forged Japanese knife that's right for you and will help you to maintain it for years to come. 

After taking the crown in Top Chef Canada season 2, the Calgary-born chef knew he wanted to open Richmond Station. However, it would take a few years for the Canadian restaurant to reflect the cuisine and farming practices that it's famous for today. Heinrich walks us through his agricultural awakening and how he sources restaurant produce from places like The New Farm in Creemore and even foraging trips with his staff and two kids.

This seasonal supper of wild leek fettuccine screams spring, using one of Heinrich's favourite vegetables. Locally foraged wild leeks (or ramps) are one of the first signs that Canadian winter has abated, bringing with it a versatile, chef-approved veggie that can be pickled (its bulbs) or pressed into fresh pasta, as Heinrich shows us in this delectable dish.

While others might add a protein to this pasta recipe, Heinrich shows us how treating beautiful maitake mushrooms with reverence and using a rich stock can eliminate the need for meat — and in turn, help the planet. 

Check out the video above for the full scoop from Heinrich and tips on how to make this local-sourced dish tonight.

In The Kitchen with Foodism: Carl Heinrich's recipe for wild leek fettuccine

Ingredients

Pasta Dough

  • 3 egg yolks 
  • 2 whole eggs
  • 250 g AP flour 
  • 2 tsp water 
  • 2 tsp extra virgin soybean oil 
  • ½ tsp salt 
  • 50 g wild leeks (ramps) 

Pasta

  • 400g fresh wild leek fettuccine 
  • 200 g maitake mushrooms (sliced)
  • ¼ cup vegetable oil 
  • 1 sprig fresh thyme 
  • ½ sprig fresh rosemary 
  • 2 large garlic cloves
  • 1 large shallot
  • ¼ lb grass-fed butter 
  • ½ cup dry white wine 
  • 2 cups strong beef stock  
  • 30 g Monforte Toscano cheese 
  • 6 sprigs fresh chive 
  • Drizzle of white truffle oil
  • Kosher salt and freshly ground black pepper

Method

Pasta Dough

  1. Mix flour and salt on a counter and make a well.
  2. Add eggs, water and oil and whisk with a fork until smooth, slowly incorporating the flour in.
  3. Knead for 8–10 minutes until smooth and elastic. Wrap and rest at least 30 minutes.
  4. Wash, spin and finely slice ramp greens.
  5. Roll out pasta with a pasta roller until finest setting. Spray with a fine mist of water and lay the greens on top of half of the dough.
  6. Spritz again and fold the remaining half back on top. Roll through the machine again until on the second finest setting.
  7. Slice long, thin ribbons with a sharp knife.

Pasta

  1. Bring a large pot of water to a boil and season with salt.
  2. Meanwhile, sauté mushrooms on high heat in oil with garlic, thyme and rosemary until lightly caramelized. Careful not to crowd the pan.
  3. Add ⅓ of the butter to the pan and continue to roast. Season with salt and pepper.
  4. Remove garlic, thyme and rosemary and set aside. Turn down heat and add diced shallots, sweat 30 seconds, deglaze with white wine and reduce until almost dry. Add stock and reduce until starting to slightly thicken (about half).
  5. While the sauce is reducing, blanch the pasta in the boiling water — this should take 3–5 minutes to cook. When it is ready, drain it but reserve a cup of the cooking liquid just in case.
  6. Pick and chop the thyme, garlic and rosemary and add to the sauce.
  7. Add the pasta and remaining butter to the sauce and toss. Cook together to thicken if necessary. The sauce should slightly coat the noodles.
  8. Remove from heat and grate in half of the cheese. Toss until incorporated. Taste for seasoning.
  9. Plate into your desired bowl. Garnish with remaining cheese, chives and a touch of truffle oil.

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