Pappardelle is a ribbon-like pasta cut in wide strips that is perfect for hearty sauces. Pappardelle with a mushroom sauce is often seen in the Emilia-Romagna region of Italy. In the Vero version, we infuse the pasta with the arugula for color and a fresh tangy taste. The sauce uses fresh, local mushrooms and crème fraiche for a rich sauce.
- 16 oz. Fresh arugula pappardelle
- 1 Wild mushroom
- 2 oz. Butter
- 2 oz. EVOO
- 2 Garlic cloves
- 4 oz. Cream fraiche
- 1.5 oz. Shaved parmesan
- ¼ oz. tarragon
- 1 Lemon
- 6 qt. Pot
- Large sauté pan
- Chef’s knife
- Large metal cooking spoon or large metal spatula
- Pasta strainer or basket
- Garlic Press (option if you prefer to use knife
STEP 1: Fill 6 qt. pot 2/3 of the way with water.
STEP 2: Heat water over high heat, bring to a rolling boil. (Save a little pasta water after you are done cooking pasta, you may need it for the sauce.)
STEP 3: Add 2 T Kosher salt to boiling water. Water should be salty like the sea.
STEP 4: Slice mushrooms to desired size. Remove stem if inedible.
STEP 5: Mince garlic with chef’s knife or push through garlic press.
STEP 6: Juice lemon. Set aside.
STEP 7: Remove tarragon leaves from stem. Set aside.
STEP 8: “Fluff pasta” Loosen up noodles with fingers before cooking.
STEP 1: Heat butter and olive oil over medium-high heat until bubbling and fragrant.
STEP 2: Add sliced wild mushrooms. Turn heat to medium.
STEP 3: Sauté wild mushrooms stirring frequently until caramelized. 3-4 minutes.
STEP 4: Add minced garlic and stir until lightly browned. (Do not over brown garlic, it will get bitter.)
STEP 5: Add 1T lemon juice to cream and stir vigorously to make sure lemon juice is properly incorporated.
STEP 6: Turn off heat and stir in cream fraiche.
STEP 7: Add ½ of the tarragon and stir until incorporated. .
STEP 8: Add pasta to boiling water and give it a quick stir to prevent the noodles from sticking.
STEP 9: Cook pasta 2-3 minutes or until desired al dente.
STEP 10: Strain pasta and add noodles to the sauce.
STEP 12: Toss or stir until all noodles are coated with sauce.
STEP 13: If pasta appears to be dry or it needs more sauce you may add a few tablespoons of pasta water.
STEP 14: Add salt and pepper to taste.
STEP 15: Transfer to pasta dish and garnish with parmesan and remaining tarragon.
STEP 16: Enjoy your Pizza!
Frascati DOC, known as the golden wine, is the signature white wine of Rome. It has been produced in Frascati, a town near Rome, for over 2,000 years.
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