A satisfying winner in all its mushroom and umami goodness. The big, eggy pappardelle is the perfect mate for the bold mushroom ragù while the grilled green onions make a great contrasting garnish. Possibly the Tim Tebow of pasta dishes.
Pappardelle with Mushroom Ragù, Cebollitas, and Truffle Oil
Makes four servings.
Ingredients:
2 cups mushroom ragù (recipe)
1 pound fresh pappardelle
4 cebollitas (recipe), chopped
1/4 cup finely and freshly-grated Parmigiano-Reggiano, preferably stravecchio
4 teaspoons white truffle oil
In a saute pan, bring the mushroom ragù to a simmer. Keep warm.
Bring a large pot of heavily-salted water to boil. Add the pappardelle and cook until just tender, only 60-90 seconds. Drain.
Add the pappardelle to the saute pan with the mushroom ragù and gently toss to coat. Taste and adjust seasoning.
Plated, garnished, and ready to serve
Plate, sprinkled with Parmigiano-Reggiano and garnished with the cebollitas. Drizzle a little white truffle oil on top. Serve immediately. Pairs well with a Barolo from Italy's Cuneo province in Piemonte.
This is an awesome, awesome main dish. I didn't have truffle oil, but the results were outstanding.
ReplyDeleteEvan,
ReplyDeleteVery pleased to hear you enjoyed the dish. This is, in fact, one of my favorite recipes.
All my best.
I've made many dishes off your blog and they've all been fantastic. I think we're going to try and make this one tonight but one thing has me puzzled - the "possibly the Tim Tebow of pasta dishes" comment. ;) Is that good or bad? Are you saying it's a versatile dish? Or a winner? Or something else? I'm willing to give it a go but found that statement very entertaining - and scary at the same time! :)
ReplyDeleteKeep up the great work! We really appreciate the amount of work you put into this blog (and I've also gotten a lot out of your Linux books!).
Take care!
I think I meant the ragù offers big, bold flavors. And it is a winner.
ReplyDeleteEnjoy it! I love this dish. Delicious.
I'm drooling but I must say, most truffle oil is totally synthetic! Sort of like artificial vanilla. Check Wiki!
ReplyDeleteWould it be criminal/totally incorrect to add in a gorgonzola cream sauce at the end with the ragu? I'm a total novice.
ReplyDeleteSounds like it could be good. Skip the Parmigiano-Reggiano and truffle oil, then.
ReplyDeleteNothing is criminal if you make it yourself. Good luck!