Fresh Ozark mushrooms are combined with black garlic butter sauce and crème fraiche for a creamy pasta similar to what one might find in the area around Bolonga in Italy. Paccheri is a short hollow noodle which holds sauce well.
- fresh pappardelle pasta
- heirloom cherry tomatoes
- extra virgin olive oil
- grated parmigiano
- 4 oz. crème fraiche
- squash blossoms
- fresh tarragon
- 6 qt. pot
- large sauté pan
- chef’s knife
- large metal cooking spoon or large metal spatula
- pasta strainer or basket
- metal tongs or cooking spoon
- zester or cheese grater
PREP & COOKING INSTRUCTIONS
PREP TIME: 10 MINUTES
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: Zest lemon.
STEP 6: Juice lemon. Set aside.
STEP 7: Remove tarragon leaves from stem and rough chop. Set aside.
STEP 8: "Fluff pasta” Loosen up noodles with fingers before cooking.
COOK TIME: 10 MINUTES
STEP 1: Heat olive oil over medium-high heat until shimmering.
STEP 2: Add sliced wild mushrooms and season with salt. Turn heat to medium.
STEP 3: Sauté wild mushrooms stirring frequently until caramelized. 3-4 minutes.
STEP 4: Add black garlic butter and stir. Cook 1-2 minutes.
STEP 5: Turn off heat and stir in cream fraiche.
STEP 6: Add 1 tablespoon lemon juice and ½ of the tarragon. Stir to make sure lemon juice and tarragon are incorporated.
STEP 7: Add pasta to boiling water and give it a quick stir to prevent the noodles from sticking.
STEP 8: Cook pasta 2-3 minutes or until desired al dente.
STEP 9: Strain pasta and add noodles to the sauce.
STEP 10: Toss or stir until all noodles are coated with sauce.
STEP 11: If pasta appears to be dry or it needs more sauce you may add a few tablespoons of pasta water. The starch in pasta water helps tighten sauces. Start with a few table spoons and add more if desired.
STEP 12: Add salt and pepper to taste.
STEP 13: Transfer to pasta dish and garnish with tarragon and lemon zest.
STEP 14: Enjoy your pasta!
Orvieto DOC is a dry white wine made with a blend of the grechetto and trbbiano grapes from the area around Orvieto in Umbria, just north of Rome. This area has been producing wines since the middle ages.
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