oftt

Fettuccine with Wild Mushroom and Fresh Ricotta

Print Email

mushroompasta(Makes enough for about 36 ravioli or pasta sauce for two healthy portions)

Fresh Ricotta:

1 cup whole milk
1/2 cup heavy cream
1/2 teaspoon salt
1 tablespoon vinegar

In a small saucepan, heat the milk, the cream, and the salt until it starts to boil. Take off heat and stir in the vinegar. Let sit 5 minutes. Pour into a sieve lined bowl, covered with cheesecloth and let sit, for at least 1 hour – but the longer the better.

Wild Mushroom Sauce:

1 tablespoon butter
1 tablespoon olive oil
1 small shallot
Salt to taste
1 garlic clove, minced
1/2 pound assorted wild mushrooms (chanterelles, porcini, cremini, shiitake, oyster, etc.), sliced
1 sage leaf, chopped
1 tablespoon fresh thyme, chopped
1/2 cup dry white wine
Freshly ground pepper
Ricotta from above
Parmesan

In a large saucepan, heat the butter and the oil until the foam subsides. Stir the shallots in with a dash of salt and cook over medium heat until the shallots are softened and starting to brown, about 3 minutes. Add the garlic and cook for 30 seconds.

Add the mushrooms, the sage, the thyme, and another pinch of salt and sweat over medium-low heat until the mushrooms soften and release their juices – about 7 minutes.

Add the wine, turn the heat up to medium high and cook for another 5 minutes, stirring gently. Add the fresh ricotta.

Sprinkle with freshly grated parmesan, salt and pepper to taste.

 

- Recipe courtesy of Alison Wonderland Tucker's blog A Wonderland of Words.

 

restaurant news

Picca Peru
Los Angeles
by Maylynn Morales

picca-01.jpgChef Ricardo Zarate has proven once and again his blossoming creativity of modern cuisine, all while never losing sight of his roots.  I had the pleasure of meeting Chef Zarate back in April...

Read more...
Luke's Lobster Roll
New York
by Michael Tucker

ImageWinter on the Upper West Side of New York is a strange time and place to open a lobster shack. Where’s the beach, for example? Where’s the sun? The seagulls? It’s hard to conjure up seafood by the...

Read more...
The Golden State
Los Angeles
by Laraine Newman

believer2010.gifI recently joined Facebook and that is another story for another time, but its relevant to what I’m telling you because I’ve never made a friend this way until recently.

I was reading my favorite...

Read more...
Enjoying Spring with a Kabusecha Sip
Philadelphia
by Alexis Siemons

greenteaOnly a few weeks into spring and I can't stop steeping grassy greens. The bright, vegetal flavors with subtle hints of sweetness are in harmony with the buds on the verge of blossoming.

While I...

Read more...