Butternut Squash Risotto with Crème Fraîche and Fried Sage Leaves for a #SundaySupper Where We Use Veggies As A Main

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For those of you in the United States, I hope you had a wonderful holiday this past Thursday. As I stated in my preview, I find this week's #SundaySupper theme of Veggies As A Main refreshing because it could have easily contributed to the noise of Thanksgiving leftover ideas.

I last made a point of addressing the topic of vegetarian dishes earlier this year when I had the opportunity to work with Karen Page and Andrew Dornenburg to promote their most recent book, The Vegetarian Flavor Bible. In it, Ms. Page makes a strong case for those that have chosen to eat a plant-based diet be it environmental, medical or ethical reasons and I highly recommend it even for meat eaters because it is helpful in dish composition.

Inspiration Behind the Dish

As I looked over my previous posts, I have found many vegetarian dishes here. Many are salads but I would estimate more are Italian primi dishes, which is the case here. I actually find it difficult to incorporate meat into pasta dishes unless we're discussing fillings. Costs aside, flavor is considered first when choosing the ingredients to use in a dish, then whether or not the dish is in season before science (i.e. yeast to make bread, deglazing with fluid, etc.). Since butternut squash is in season, I decided to use it in a risotto dish. The Vegetarian Flavor Bible listed butternut squash as pairing well with risottos, sage and nutmeg which is how I composed this dish.

Dish Details

I adapted Ree's recipe to the fried sage leaves found on epicurious.

Ingredients

Vegetable oil for frying
1 bunch fresh sage leaves
Kosher salt
2 tablespoons unsalted butter
1/2 butternut squash, peeled, seeded and cut into a 1/2-inch dice
Freshly ground black pepper
1 tablespoon olive oil
1 yellow onion, chopped
1 cup Arborio rice
1/2 cup white wine
5 to 7 cups chicken stock, brought to a low simmer in a saucepan
1/4 cup crème fraîche
1/2 cup freshly grated Parmesan cheese
2 teaspoons nutmeg

Method

1. Fry the sage. In a small saucepan or small skillet, add enough vegetable oil to achieve a depth of 1/2-inch and place over medium high heat. Once the oil is hot, fry the sage in batches, 3 to 4 leaves at a time for 5 seconds each, removing them with a slotted spoon to a paper towel lined plate, then season with kosher salt. Set aside to cool. This can be done a day ahead. Once cool, store the leaves in an airtight container.

2. Prepare the squash. Melt the butter over medium heat in a large skillet. Add in the squash cubes, then season with salt and pepper. Sweat the squash until lightly browned and tender but not falling apart. Remove the squash from the skillet to a bowl, set aside and reserve.

3. Apply the risotto method in the same skillet where the butternut squash was prepared by following the method in step two of a risotto I published previously.

4. Finish the dish. Once the rice is al dente, stir in the reserved butternut squash, crème fraîche, parmesan and nutmeg using more or less crème fraîche until the desired consistency has been achieved. Adjust the seasoning as needed with salt and pepper. Serve in warmed bowls garnished with the sage leaves.

Final Thoughts

With the holiday this week, I didn't get the opportunity to perfect the dish because the night I prepared it, I added too much crème fraîche. Mrs. Stuntman also thought the dish was too sweet so I'll need to play around with spices to balance out the flavors.

Meanwhile, please view these other dishes offered for this week's #SundaySupper:

• Baked Eggplant Parmesan by The Crumby Cupcake
• Butternut Squash Kale Lasagna by Grumpy’s Honeybunch
• Butternut Squash Portobello Tacos with Garlic Sage Cream Sauce by Daily Dish Recipes
• Butternut Squash Risotto with Crème Fraîche and Fried Sage Leaves by Crazy Foodie Stunts
• Easy Veggie Bake by Confessions of a Cooking Diva
• Eggplant Rollatini by A Day in the Life on the Farm
• Eggplant Rollatini by That Skinny Chick Can Bake
• Flourless Oatmeal Nutella Pumpkin Muffins by Cupcakes & Kale Chips
• Grandma Pizza with Dried Tomatoes by Get the Good Stuff!
• Greek Stuffed Baked Zucchini by The Weekend Gourmet
• Harissa-Roasted Vegetables with Couscous by Caroline’s Cooking
• Moroccan-style Lentil Chickpea Stew by Food Lust People Love
• Mushroom and Goat Cheese Tart by A Kitchen Hoor’s Adventures
• Polenta with Aged Gouda, Chard & Wild Mushrooms by 30A Eats
• Portobello Stack by The Freshman Cook
• Pumpkin Cake Cheesecake by gotta get baked
• Roasted Butternut Squash and Brussels Sprouts with Pomegranate by Take A Bite Out of Boca
• Roasted Potato and Spinach Soup by Cindy’s Recipes and Writings
• Shiitake Mushrooms with a Balsamic Glaze Over Polenta by Fearless Dining
• Stuffed Butternut Squash by Life Tastes Good
• Vegan Sandwich with Fresh Veggies by Healing Tomato
• Vegetable Pizza by Feeding Big and more
• Vegetable Strudel by Palatable Pastime
• Vegetarian Chili by Wholistic Woman

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.

Presenting: Ravioli di Ricotta con Burro Bruno e Salvia

Ravioli di Ricotta con Burro Bruno e Salvia

I might have fibbed a little when I published my #WeekdaySupper dish. I noted that the ingredients used to compose it are ones that should be already on hand. Well, I must admit, I had to purchase the ricotta specifically for the dish. When I went to do so, the smallest container I could find was about 2 cups so I had a lot leftover. I didn't want the extra ricotta to go to waste so I used it for ravioli filling.

The Challenge

Practice my photography and plating.

The Source

I used the pasta dough from page 102 to 104 of Cook Like A Rock Star by Anne Burrell with Suzanne Lenzer; the filling from epicurious and the sauce from page 20 of Fabio's Italian Kitchen by Fabio Viviani with Melanie Rehak.

Ingredients

For the filling:
1 pound fresh ricotta, drained if wet
Pinch of freshly grated nutmeg
1 teaspoon freshly grated lemon zest (from about 1/2 a lemon)
1 cup freshly grated Parmigiano-Reggiano, plus more for garnish
1 large egg
Kosher salt and freshly ground black pepper

For the pasta dough:
3 3/4 cups all-purpose flour, plus more for dusting
4 large eggs
1 egg yolk
1/4 cup extra-virgin olive oil
2 tablespoons water
kosher salt

For the sauce:
1 stick unsalted butter
12 to 14 sage leaves, chopped plus more for garnish
Kosher salt and freshly ground black pepper

Method

1. Prepare the filling. Combine the first five ingredients in a large bowl, then season with salt and pepper. Cover and set aside in the refrigerator until the pasta dough has been rolled.

2. Prepare the pasta dough. Use the pasta dough ingredients and steps 1 and 2 of my other ravioli dish.

3. Make the ravioli. If you have a ravioli mold, use it according to the manufacturer's instructions. If you don't, follow step 4 in this dish.

4. Cook the dish. Bring a large pot of well-salted water to a boil over high heat. Combine the butter and sage in a large sauté pan over medium heat. Melt the butter and continue to cook until it turns brown and gives off a nutty aroma. Season with salt and pepper to taste. Drop the ravioli in the boiling water and once they float to the surface, remove with a slotted spoon and add to the butter sauce until combined. Plate the ravioli in warmed bowls, spoon some sauce over and garnish with grated parmesan.

Successful?

I've learned through experience that the key to a good brown butter sauce is to season it well. My daughter is rather picky and she even enjoyed it. One other note I'd like to make is that I have been able to resolve my issues with the ravioli mold that I had earlier in the year. I discovered that the pasta dough I used previously was too dry and needed more wet ingredients.

Butternut Squash Gnocchi with Balsamic Brown Butter for a Squashin' Winter #SundaySupper

Butternut Squash Gnocchi with Balsamic Brown Butter

Thank you for your patience with my hiatus.

About a year ago, I moved to my current residence where I published my first dish from my new home. At the time, I hadn't worked out the best place to take pictures of my food which resulted in a shoddy pictures, even by my low standards. So when the team at #SundaySupper Movement tackled winter squash dishes this week (hosted by Heather of girlichef), I welcomed the opportunity to reshoot and update my pumpkin gnocchi dish.

The Challenge

Fix my sub-standard photography.

The Source

I substituted butternut squash for the pumpkin plus an egg for the olive oil and updated the brown butter sauce for more flavor using this Emeril Lagasse recipe, but omitted the herbs in the gnocchi dough and followed Willow's method ofWill Cook for Friends.

Ingredients

1 butternut squash (about 2 pounds) halved lengthwise, seeds and fibers removed
2 tablespoons extra-virgin olive oil
2 1/2 cups all purpose flour, plus more if needed
1 egg
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
1 cup (2 sticks) unsalted butter
1/4 cup minced shallots
1/4 cup balsamic vinegar
3 tablespoons fresh sage, finely chopped plus more for garnish
Freshly grated parmesan cheese for garnish

Method

1. Roast the squash and make the dough: Preheat the oven to 375° Fahrenheit. Rub the olive oil into the flesh and season with salt and pepper. Place on a foil-lined sheet pan and roast in the oven until tender, 45 minutes to 1 hour. Remove from the oven and rest until cool enough to handle. Scoop out the flesh into a large bowl and discard the skins. Too the squash, add and combine the egg, nutmeg, salt and pepper. Cover the mixture with the flour and work it into a dough using your hands. Once complete, cover with a damp towel and rest at room temperature for 30 to 45 minutes.

2. Make the gnocchi: Place the dough on a lightly floured flat surface and divide into 4 equal portions. Roll each portion into a long rope, about 3/4-inch thick. Cut each rope crosswise into pieces 1/2-inch to 3/4-inch long. If not using immediately, freeze on a floured sheet tray.

3. Cook and finish the dish: Bring a well salted pot of at least 4 quarts to a boil over high heat. Add the gnocchi and boil until they float to the top. Drain and set aside. In a large skillet over medium heat, melt the butter until the foam subsides and the butter turns an amber color and releases a nutty aroma, about 3 minutes. Remove from heat and add the shallots, vinegar and sage, then season with salt and pepper to taste. Stir to combine. Add the gnocchi and toss to combine. and heat through. Serve in warmed bowls and garnish with fresh sage and parmesan cheese.

Successful?

If I remember correctly, my dish from last year was one of the most balanced I had consumed in a long time, hitting all the notes, despite my problems documenting the occasion: sweet, savory, salty, and sour. This dish was no different but they key is the well seasoned brown butter. If you're interested in the prior photo I've published, you can view it here.

In other news, I can't speak highly enough of Isabel, the founder of the #SundaySupper Movement and Anne of Webicurean who I had the pleasure of meeting in person a couple of weeks ago over dinner when Isabel was in town on business. Anne and I are local. Mrs. Stuntman and our daughter also attended and left the meeting with a better understanding why this movement has attracted so many participants.

From, left to right, me, Isabel and Anne.

Other Sunday Supper Participants

And finally, please check out this week's other Sunday Supper contributors:



Breakfasts and Breads

• Maple Butternut Squash Donuts from Mess Makes Food
• Pumpkin Sweet Rolls from Basic N Delicious
• Vegan Pumpkin Scones with Maple Nutmeg Icing from Killer Bunnies, Inc

Appetizers, Starters, and Condiments

• Butternut Squash and Couscous Patties-Indian Inspired from Soni's Food
• Pumpkin Hummus with Spiced Lamb from girlichef
• Quick Pumpkin Butter from Shockingly Delicious

Soups, Sandwiches, and Salads

• Black Bean and Butternut Squash Chili from Supper for a Steal
• Black Bean Pumpkin Soup from What Smells So Good?
• Butternut Squash and Bacon Grilled Cheese from Ruffles & Truffles
• Butternut Squash Soup from That Skinny Chick Can Bake
• Hearty Quinoa Chicken Stew with Butternut Squash from Citronlimette
• Roasted Buttercup Squash and Black Bean Soup (Dairy free) from The Not So Cheesy Kitchen
• Roasted Butternut Squash and Vegetable Soup from Kudos Kitchen By Renee
• Roasted Squash and Mexican Black Bean Salad from Peanut Butter and Peppers
• Roasted Squash and Sesame Noodle Salad from Jane's Adventures in Dinner

Main Dishes

• Butternut Squash and Spinach Quesadillas from The Dinner-Mom
• Butternut Squash Gnocchi with Balsamic Brown Butter from Crazy Foodie Stunts
• Butternut Squash Lasagna from Hip Foodie Mom
• Butternut Squash-Sage Cream Sauce with Sausage Spaghetti from Daily Dish Recipes
• Carnival Squash with Maple Sausage Stuffing from Cindy's Recipes and Writings
• Chorizo-Stuffed Acorn Squash from Small Wallet Big Appetite
• Butternut Squash with Spicy Wild Rice and Queso Fresco from Vintage Kitchen Notes
• Pumpkin Alfredo from Hezzi-D's Books and Cooks
• Pumpkin Enchiladas from La Cocina de Leslie
• Pumpkin Risotto with Bacon, Goat Cheese, and Pecans from The Weekend Gourmet
• Roasted Butternut Squash and Brussels Sprout Pizza from Curious Cuisiniere
• Sausage and Apple Stuffed Acorn Squash from The Messy Baker
• Spaghetti Squash in a Creamy Sausage Sauce from Cookin' Mimi
• Spaghetti Squash Shrimp Scampi from Pescetarian Journal

Side Dishes

• Acorn Squash with Cinnamon and Cranberries from Noshing With The Nolands
• Butternut Squash and Apple Crumble from The Wimpy Vegetarian
• Butternut Squash Gratin with Sage Pesto & Gorgonzola from Cupcakes & Kale Chips
• Chorizo and Craisin Stuffed Acorn Squash from Family Foodie
• Parmesan-Roasted Acorn Squash from The Urban Mrs
• Pumpkin Macaroni and Cheese from Big Bear's Wife
• Roasted Butternut Squash with Balsamic Vinegar Honey Butter from Food Lust People Love
• Roasted Butternut Squash with Wilted Kale, Mushrooms and Garlic from Take a Bite Out of Boca
• Skillet Buttercup Squash with Bacon from Magnolia Days
• Slow Cooker Squash and Apples from Mama's Blissful Bites
• Sweet N Spicy Baked Chipotle Butternut Squash Fries from Sue's Nutrition Buzz
• Twice Baked Pumpkin Stuffed Sweet Potatoes from Bobbi's Kozy Kitchen

Desserts

• Butternut Squash Cupcakes with Browned Butter Frosting from Treats & Trinkets
• Pumpkin Pie Crumb Bars from Pies and Plots

Wine Pairing Recommendations for Squashin' Winter #SundaySupper from Enofylz Wine Blog

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Raviolo al'Uovo

Raviolo al'Uovo

This dish has been in the pipeline since the beginning of the year. The reason I wanted to prepare it is because I recognized it from Cook Like A Rock Star by Anne Burrell with Suzanne Lenzer while watching Worst Cooks in America. Chef Burrell used the dish in the final challenge and I wanted to re-affirm my skills as a home cook. I obviously got side tracked for a couple of months but it got moved up to a priority when Mrs. Stuntman was watching an Iron Chef America episode a couple of weeks ago and saw Chef Forgione re-imagine a carbonara dish as an egg yolk raviolo. The concept also appealed to me because I remember a carbonara dish I had a several years ago that was topped with a poached egg. It was extremely creative because the broken egg yolk made a perfect sauce for the dish.

The Challenge

Re-affirm my skills. Is one of the worst cooks in America better in the kitchen than me?

The Source

The recipe can be found on pages 116 to 117 of the book noted above, but Chef Burrell's adaptation she used on the show can be found here. I also used Chef Burrell's pasta dough recipe found on pages 102 to 104.

Ingredients

For the pasta dough:
3 3/4 cups all-purpose flour, plus more for dusting
4 large eggs
1 egg yolk
1/4 cup extra-virgin olive oil
2 tablespoons water
kosher salt

For the filling and sauce:
2 cups ricotta cheese
1 cup Parmigiano-Reggiano, freshly grated
1/4 cup fresh Italian parsley, chopped
2 large eggs
8 egg yolks
Kosher salt
1/2 cup unsalted butter (1 stick)
2 cups chicken stock
1/4 cup fresh sage, chopped

Method

1. Make the pasta dough: On a clean, flat work surface, place the flour in a mound. Scoop a hole in the middle so that the pile of flour looks like a volcano. Ensure the hole (i.e. well) is large enough to hold the fluids. Separately, in a medium bowl, combine the eggs, egg yolk, olive oil, and water. Season with salt. Pour the egg mixture into the well. With a fork, slowly incorporate flour into the eggs but be mindful not to break the sides of the flour. When enough flour has been combined into the eggs so the mixture has thickened, combine the remaining flour using hands. Knead the dough until it's smooth and flexible, about 8 to 15 minutes. Once done, wrap it in plastic wrap and let it rest at room temperature for 1 hour, or if not using immediately, refrigerate but bring to room temperature before rolling.

2. Roll the dough: Once the dough has rested, unwrap the dough and cut in half. Rewrap one half for another use and cut the other half into two pieces. Rewrap the first piece, then flatten the second. Pass the dough through a pasta roller at the widest setting. Fold the dough into thirds and pass the dough through the roller at the widest setting a second time. Fold the dough into thirds a second time and pass the dough through at the widest setting a third time. Decrease the width by one notch and pass the dough through only once, then decrease the width by one notch again and repeat the process. If the dough becomes sticky or tacky, lightly dust it with flour in between passings.On my pasta roller, there are 6 settings and I went to the fifth setting. Unwrap the second piece of dough and repeat this process.

3. Prepare the ricotta filling: Combine the ricotta, Parmigiano, parsley, and 2 eggs in a medium bowl, then season with salt.

4. Make each ravioli: Dust a clean, flat surface with flour and lay out two sheets of pasta, each about 12 inches long, then brush each sheet lightly with water. Spoon 4 dollops of the ricotta mixture onto each sheet of pasta at about 1 inch intervals. Use the spoon to make a small well at the center of each dollop, then carefully place an egg yolk on each ricotta bed. Cover each pasta sheet with a second one of equal length. Using your finger, seal the pasta around each ricotta nest, then cut each raviolo separately using a fluted pastry cutter or dough roller. Each ravioli should be three to 4 inches in diameter. Reserve the ravioli on a flour dusted sheet pan.

5. Cook and finish the dish: Bring a large pot of salted water to a boil over high heat, then melt half of the butter in a large skillet. Once the butter is melted, add half of the chicken stock, then season with half of the sage and salt. Bring the chicken stock to a boil, then reduce the heat to a simmer. Add half of the ravioli to the boiling water and cook until they float to the top, approximately 3 minutes. Transfer the ravioli to the chicken stock carefully and simmer for two to three minutes, adding some boiling pasta water to the sauce if it reduces too much. Remove each ravioli to a serving plate spooning each with some of the sauce and garnish with freshly grated Parmigiano. Repeat this process with the remaining ravioli, butter, sage, stock and Parm.

Successful?

The one word I would use to describe this dish is sophisticated. The flavors, preparation and execution of the dish certainly were. I would definitely it this dish in the intermediate-to-advanced category, but my efforts were appreciated with Mrs. Stuntman noting that it was one of her favorites.

Herb Crusted Roast Beef for a #FamilyDinnerTable #SundaySupper

Herb Crusted Roast Beef

A note before I begin: I find this unusual. My experience with insurance companies has, for the most part, confirmed the stereotype that they exist solely to collect as much money as possible from their policyholders and pay out as little as they can so I appreciate this week's #SundaySupper event. For it, I was one of only twenty bloggers selected to participate in it.

What's going on?

Well, the Sunday Supper Movement has teamed with American Family Insurance to promote their Back to the Family Dinner Table campaign. They believe in this concept so much that American Family Insurance is having a “Share Your Recipe” sweepstakes for 6 weeks with a weekly prize is a $100 Williams-Sonoma gift card plus a grand prize of a $500 Williams-Sonoma gift card. For details visit https://contests.amfam.com/familydinnertable/. AmFam have also produced a YouTube video with more information which can be viewed here. In addition, I invite you to a G+ hangout that scheduled for later today at 2PM EST with our founder, Isabel.



You might be able to determine that I'm pleasantly surprised an insurance company has decided to put their money where their mouth is, so to speak to support a principle that is outside of their own profit motives. Please consider Liking them on facebook, plus following them on LinkedIn, YouTube, G+, twitter, and Pinterest. In the interest of full disclosure (if you haven't been able to tell by now), this post is sponsored by American Family Insurance. All opinions are my own.

Today's theme is big Sunday supper meals that makes leftovers to be re-invented for weekday suppers. The idea for this dish was born from a comment my father made last Christmas. While my family was opening their coffee liqueurs, I was busy preparing a roast beef. While the roast was in the oven, my father remarked, "This would make great leftovers." You know what? He was correct. There wasn't much that wasn't eaten that evening, but I took a couple of portions home and ate them as sandwiches the next day or two. I was reminded of the meal when I saw a couple of roast chickens featured this week and thought this concept would be perfect. I'd advise to plan for leftovers, purchasing something that is versatile so it can easily be reinvented later. For example, leftovers in this case could be used to make fajitas, a French dip sandwich, or stroganoff.

The Challenge

Prepare a dinner so that the leftovers can easily be repurposed into quick weekday meals.

The Source

I used the rub ingredients from page 55 of the recipe guide of Top Chef University DVD set, but the dish there uses a standing rib roast with potatoes so I used the method from the roast I prepared last Christmas which can be found on Food & Wine's website.

Ingredients

1 beef cross rib roast, approximately, 5 to 6 pounds
2 to 3 sprigs fresh sage
2 to 3 sprigs fresh thyme
2 to 3 sprigs fresh rosemary
1/2 bunch fresh flat-leaf Italian parsley
1 cup kosher salt
1 tablespoon cracked black peppercorns
3 tablespoons extra-virgin olive oil

Method

1. Arrange your oven so your roasting pan will be in the lower one-third of the oven. Preheat the oven to 375° Fahrenheit.

2. Complete the mise en place: Combine the sage, thyme, rosemary, parsley, salt, pepper and olive oil in a food processor and pulse until it forms a coarse paste. Place the roast on a rack in a large deep roasting pan.

3. Cook the roast: Slather the herb rub onto the top and sides of the roast and place in the oven until the internal temperature in the center reaches 125° Fahrenheit, approximately 2 hours. Once completed, transfer the beef from the pan to a cutting board. Tent the roast with aluminum foil and let it rest for 20 minutes. To serve, thinly slice the roast across the grain and place on a platter.

Successful?

I reduced the salt in the herb paste by half, but the roast was still well seasoned. Mrs. Stuntman was also surprised the roast was so juicy. We ultimately used the leftovers for sandwiches.

Other Sunday Supper Participants



And finally, please check out this week's other Sunday Supper contributors:

• Apple Cider Braised Pork Roast by Magnolia Days
• Bacon Cheeseburger Meatloaf by girlichef
• Baked Barbecue Chicken by Alida's Kitchen
• Brined and Roasted Turkey by Growin Up Gabel
• Chicken Cacciatore by Cindy's Recipes and Writings
• Cider Braised Pork Belly by The Girl In The Little Red Kitchen
• Classic Spaghetti and Meatballs with Homemade Tomato Sauce by Neighborfood
• Coffee Rubbed Ham by Curious Cuisiniere
• Glazed Ham with Bonus Recipe: Scalloped Potatoes & Ham by The Foodie Army Wife
• Herb Crusted Roast Beef by Crazy Foodie Stunts
• Herbed Pork Loin on Spaetzle by The Not So Cheesy Kitchen
• Picadillo-Stuffed Chiles Rellenos by Foxes Love Lemons
• Pork Tinga by Juanita's Cocina
• Roast Psycho Chicken by That Skinny Chick Can Bake
• Roasted Chicken with Potatoes and Vegetables by Hezzi-D's Books and Cooks
• Shrimp Scampi & Sushi by NinjaBaking.com
• Slow Cooker Barbecue Chicken by In The Kitchen With KP
• Slow-Cooker BBQ-Rubbed Turkey Breast by Cupcakes & Kale Chips
• Spicy Turkey Meatloaf by Runner's Tales
• Sunday Supper Spicy Portuguese Pulled Pork by Family Foodie

Spaghetti with Mushroom Ragù

Spaghetti with Mushroom Ragù

I prepared this dish out of curiosity, more than anything. This is a Lidia Bastianich recipe but Anne Burrell has a version in her cookbook too, which leads me to believe that this is a common dish in Italy.

The Challenge

Explore a common Italian dish

The Source

Adapted from pages 106-107 of Lidia's Favorite Recipes by Lidia Matticchio Bastianich and Tanya Bastianich Manuali.

Ingredients

1/2-ounce dried porcini mushrooms
1 1/2 cups warm water
1 1/2 pounds mixed mushrooms (I used a mixture of oyster and cremini mushrooms)
3 sprigs fresh thyme
1 sprig fresh rosemary, approximately 4-inches long
1 large sprig fresh sage with 4 or more leaves
1/4 cup extra-virgin olive oil
1/4 cup (4 tablespoons or 1/2 stick) unsalted butter
1 medium onion, finely chopped
3 large shallots, finely chopped
1/3 cup tomato paste
1 cup dry Marsala wine
4 cups homemade chicken stock, warmed
Kosher salt and freshly ground black pepper
3/4-pound dried spaghetti
Freshly grated parmigiano and chopped fresh Italian parsley (for garnish)

Method

1. Finish your mise en place: Soak the dried porcini in the warm water for thirty minutes. Once reconstituted, remove porcinis with a slotted spoon and squeeze out excess water back into the warmed water and reserve. Slice the porcinis into thin pieces no more than 1/4-inch wide. Clean and slice the mixed mushrooms into the same 1/4-inch wide pieces. Tie the thyme, rosemary and sage together with a piece of kitchen twine to form an herb bundle. Fire your salted pasta water(6-8 quarts) over high heat.

2. Prepare the mirepoix: Melt the butter in the olive oil in a large skillet over medium heat. Once melted add the shallots and onion, then season with salt. Sweat until softened, approximately 6 minutes. Add all mushrooms (mixed and porcini) evenly to the pan. Season again with salt and add the herb bundle. Cover the pan and raise the heat to medium-high, shaking the pan frequently so the mushrooms release their juices, approximately 3 minutes. Uncover and raise the heat to high, stirring continually until the mushrooms shrink and the juices evaporate, approximately 5 minutes. Once the pan is dry, create a well in the middle and drop in the tomato paste. Stir the paste and toast for a minute then stir it into mushrooms.

3. Simmer the ragù and boil the pasta: Deglaze the pan with the Marsala. Stir until the wine thickens and evaporates. Pour in the mushroom water and half of the chicken stock and bring to a boil, stirring to release any remaining fond. Reduce the heat to simmer and cover for approximately 20 minutes, adding stock when necessary to keep the mushrooms submerged. Uncover and continue to simmer for an additional 20 minutes, continuing to add stock when needed. Drop the spaghetti into the pasta water and boil for 1 to 2 minutes less than the box instructs. Reserve 1 cup of the pasta water.Once the mushrooms are tender and the sauce thickens, remove from heat and discard the herb bundle. Drain the pasta once completed and add to the ragù, stirring to blend the flavors. Season to taste with salt and pepper. Serve in warmed bowls garnished with parmesan and parsley.

Successful?

When she tried this dish, Mrs. Stuntman said she missed her meats but had great flavor. I actually only used half of the ragù, partially because I did not boil that much pasta that particular evening, but more importantly, Chef Bastianich noted that it could be stirred into a risotto or polenta.