Morels With Pappardelle Pasta And Mascarpone Sauce
Celebrate spring with one of the season's tastiest treats. Capi Peck, chef and owner of Trio's Restaurant, gave me this recipe for pasta with a mascarpone morel cream sauce. In addition to the mushrooms she adds asparagus and sugar snap peas. Two other springtime favorites.
- 1/2 lb. morel mushrooms
- kosher salt and white pepper to taste
- white truffle oil
- edible flowers such as pansies or nasturtium for garnish
- 1/2 lb. asparagus, blanched untl crisp tender
- 1/2 lb. sugar snap peas, blanched until crisp tender
- 1/4 cup vermouth
- 12oz. pappardelle pasta, cooked al dente
- 1/2 lb. marscapone cheese
- 1 tbsp. shallots, minced
- 1 1/2 cups heavy cream
- pinch nutmeg
- 2 cloves garlic, minced
- 3 tbsp., and 2 tbsp. butter
Sauté the garlic and shallots in 3 tablespoons butter over medium heat for 2 minutes. Add the cream and reduce slightly. Add the vermouth and mascarpone a little at a time, stirring well after each addition. After the cheese has melted, add the nutmeg and salt and pepper to taste. This can be made earlier in the day and re-heated just before assembling the pasta.
To prepare the mushrooms, use a brush or cloth to gently clean them. They are usually very clean and shouldn't be washed in water.
Heat 2 tablespoons of butter in a sauté pan, add 1 clove minced garlic and cook over medium for one minute. Add the morels, whole or sliced, and sauté for 4 to 5 minutes. Remove from heat and set aside.
Just before serving, heat the mascarpone sauce over low heat. Place the prepared parppardelle in a large mixing bowl. Add the hot mascarpone sauce, sugar snap peas, asparagus and morel mushrooms. Toss gently to coat the pasta, mushrooms and vegetables with the sauce. Arrange on 4 plates, garnish with the edible flowers and drizzle with a tiny bit of white truffle oil.
Time to prepare: 35 minutes.