Thursday, May 7, 2009
Garganelli with Hedgehog Mushrooms & Fiddlehead Ferns
This is a rustic recipe that uses some very decadent seasonal bounties of the forest. This dish is a great example of what Italian cooking is all about. Using great local seasonal ingredients and preparing them simply.
TT = to taste
1. 1X basic pasta dough - garganelli recipe
2. 1# fresh hedgehog mushrooms, cleaned
3. 1/2# Fresh fiddlehead ferns, blanched for 3 minutes then shocked
4. 3T olive oil
5. 1/2 cup Marsala wine
6. 1 stick butter plus extra
7. 4 Lg. sprigs of fresh thyme
8. TT sea seal
9. TT fresh ground black pepper
10. Extra virgin Olive Oil, for garnish
11. freshly grated parmiggiano reggiano for garnish
Recipe is for hand rolled pasta machine with 6 settings. 1 Thickest - 6 Thinnest
1. Separate pasta into 6-8 sections & keep unused sections covered in plastic
2. Roll pasta dough out - 3 times on setting #1, 3 times on setting #3 & 3 times on setting #4.
3. Cut pasta sheets into 2"X2" squares.
4. Dust a wooden skewer with flour and starting at one corner, roll pasta around skewer into a tube shape.
5. Transfer pasta to baking sheet dusted with flour
6. Bring salted water to a boil
7. Heat 3T of olive oil in large saute pan over medium heat.
8. Add mushrooms to saute pan and saute for 1 minute
9. Add marsala wine and saute until reduced into mushrooms
10. Add butter and thyme and cook until browned
11. Add fiddlehead ferns
12. Drop pasta into water and cook for 2 minutes
13. Add pasta to large saute pan with vegetables, herbs and butter
14. Toss until all combined.
15. Season with salt & pepper
16. Transfer to individual plates
17. Garnish with a drizzle of extra virgin olive oil & parmiggiano reggiano
18. Serve immediately