Swirl Wine Bar & Market

Monday, August 8, 2011

Pasta with Fresh Lemon, Cream and Chanterelles


I saw a recipe in Lidia Bastianich's cookbook and have just been waiting for the right opportunity to make it.  Hers uses lemon juice and zest with rich heavy cream with a fresh tagliatelle pasta.  But when I was shopping at the Hollygrove Market yesterday I got one of the few remaining bags freshly foraged chanterelles and decided they would be perfect addition to her recipe.  Not to mention they had a few pints left of the to-die-for Rocking R Dairy fresh cream, making my decision even easier.


Today was a long bike ride for us, so there was no time for fresh pasta. But I find the next best thing is the Bionaturae brand of egg pasta, and we just happened to have a package of the papparedelle in the pantry.

Ingredients
    * 3 tablespoons butter
    * 4 teaspoons Lemon zest, finely grated (about 2 lemons)
    * 1 teaspoons salt (her recipe calls for 2t, use 1t and then adjust)
    * 1 cup dry white wine
    * 1 cup chanterelles, slice the big ones vertically into strips
    * 1 cup heavy cream
    * ⅓ cup lemon juice, freshly squeezed (about 2 lemons)
    * 1 pound tagliatelle or pappardelle
    * 1 cup pecorino, freshly grated, plus more for passing
    * extra-virgin olive oil, best quality, for serving

Servings: This recipe yields 6 servings.

Directions

Put your pot of water for the pasta on the stove and begin to bring it to a boil. As you are waiting for your water, begin the recipe.

Drop the butter into the big skillet, and set it over medium heat. As the butter melts, scatter in the grated lemon zest; stir it around until sizzling. Add the chanterelles and gently stir them to coat with with butter. Pour in the white wine and lemon juice, add the salt, stir, and bring the liquids to a bubbling simmer. Cover the skillet, and let cook for a couple of minutes.

Uncover the pan, and slowly pour in the cream, whisking it steadily into the simmering wine and lemon juice. Cook, stirring occasionally, until the liquids reduce to a saucy consistency you like, 2 or 3 minutes more.

After whisking in the cream, start cooking the pasta until al dente. This about 4 minutes for fresh pasta or the bionaturae pasta.

With the lemon-and-cream sauce at a simmer, taste for seasoning and add salt if needed.  Remember that your cheese will add some salt as well.  As soon as the pasta has finished cooking, quickly lift out with tongs and drop it all into the skillet. Toss the pasta until well coated, loosening the sauce with a few spoonfuls of hot pasta- cooking water if needed.

Turn off the heat, sprinkle a cup or so of grated cheese over the linguine, and toss well. Finish with a drizzle of olive oil, toss again, and heap the pasta in warm bowls. Serve immediately, with more cheese at the table.

2 comments:

  1. I love pasta and mushrooms - other than spaghetti and meatballs (which btw you still owe me a dinner of for reasons that are foggy to me now but still remain sound) but I'm reticent about any pasta that has cream as a base - it always makes me feel crummy after eating - was this too rich? I like the lemon and chanterelle part.

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  2. surprisingly not too rich. The acid from the lemon juice and wine seemed to balance it out, and that cream is to die for! and I haven't forgotten your meatballs, might be able to make them this weekend....it is quite a process but totally worth it!

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