- extra virgin olive oil
- taleggio cheese
- 6 qt. pot
- large saute pan
- chef's knife
- pasta strainer or basket
COOKING INSTRUCTIONS ( minutes)
Slice morels in half. Rinse if needed. Dice taleggio cheese. Zest and juice lemon.
Remove root end from ramps. Slice into 3-inch pieces. Rinse if needed. Fill 6 qt. pot 2/3 of the way with water. 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.) Add Kosher salt to boiling water. Water should be salty like the sea. "Fluff pasta" - loosen up noodles with fingers before cooking.
- Heat butter and olive oil over medium heat in large saute pan. Stir with spatula or swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. Continue to swirl pan throughout the cooking process. During the cooking process the color will change from yellow, to tan, to golden brown. Once the butter is beginning to turn tan (1-2 minutes) add morel mushrooms and turn heat to low.
- Cook morel mushrooms for 2-3 minutes or until caramelized on low heat. Add ramps and saute 1-2 minutes. Add lemon juice, diced taleggio and stir until cheese has melted. Once cheese has melted turn off heat.
- Add pasta to boiling water and give it a quick stir to prevent the noodles from sticking. Cook pasta 2-3 minutes or until desired al dente. Strain pasta and add noodles to the sauce. Toss or stir until all noodles are coated with sauce. .
- If pasta appears to be dry or it needs more sauce you may add a few tablespoons of pasta water. Add salt and pepper to taste.Transfer to pasta dish and garnish with lemon zest. Enjoy your pasta!
- Vernaccia di San Gimignano
- From the hill town of San Gimignano in Tuscany this wine is considered one of Italy's finest white wines and the first Italian wine to receive the DOC status. It was being made before the Renaissance and was written about in Dante's Divine Comedy.
- Do you have any hidden talents? Mountains or Ocean?