Fresh pappardelle is lightly coated with a delicious sauce of mushrooms, prosciutto, garlic, sun-dried tomatoes and a bit ...
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A riff on Monique's idea for seafood sauce, I'll try replacing the smoky salty prosciutto with some smoky salty salmon. I'll add the salmon right before the pasta, I think, and leave out the chilis this time. Serving with a Pinot Noir from the Graubunden (very similar in character to some of the better Okanagan Pinots). Here in HeidiLand we are a long way from Quail Creek. Andiamo!
I used about the same measurements of Irish smoked salmon as the recipe called for in prosciutto, and it worked like a charm. Added the salmon after the cream but before the pasta, and otherwise followed the recipe pretty religiously. Might even add some espilette instead of chilis next time for that yummy warm feeling. The pinot was perfect. The extra butter to sweat the garlic confused me, until I added the wine and it almost instantly became a sauce that reduced beautifully. As always with the Rouxbe recettes, it was perfect and really satisfying. Great job, Kimberley!
I am planning to make this dish for a birthday dinner. the only thing is, i really dislike mushrooms! i have tried various kinds and the texture really just isn't my favorite. should i just leave them out, or is there something i could substitute that would also fit well with the dish? thanks!
While this particular dish is made using mushrooms, as the cook you are free to make substitutions and/or deletions as you choose. There really are no substitutions for the wonderful earthiness of mushrooms so if you choose not to use them then the dish will definitely be different in terms of flavor, color and texture. Cheers!
Wow, this dish was a real winner! It was very delicious and quite easy to make. Based on the recommendations I increased the sauce by maybe one-third to one-half (just kind of estimated) and it was plenty saucy. I'll be making this one again soon.
I made this recipe tonight, but was just a little nervous that the acids in the tomatoes would separate the cream. I was pleasantly surprised. This recipe worked out great & tasted delicious!
Do sun dried tomatoes contain less acid than fresh tomatoes? Is it possible to puree sun dried tomatoes and add them to a roux for a tomato flavored creamy soup or sauce without having the cream (or milk) separate?
Some sun-dried tomatoes are less acidic than fresh tomatoes. However, this can vary. The amount of acid will vary depending on the type of tomatoes, ripeness and where they were grown, how they were packed etc.
As for adding them to a sauce, you may need to experiment with the ratios and the amount of oil in the tomatoes if making a sauce or a roux but it can be done. Cheers!
You could, but it is often too thick. If you want to try it and find that the deli pasta is too thick, you could also run it through a roller a couple of times to thin it out. Really though, if you have a pasta roller, fresh laminated pasta is really quite easy to make (and tastes way better). Dried pasta also works very well for this dish. Cheers!
I made this for my level one course lesson! It was simply amazing. I couldnt find fresh Pappardelle but I found an incredible quality dried version: Cipriani. It was thin and soaked up the sauce prefectly. I will use it again. I forgot to save a cup of the pasta water and my sauce could have used some thinning but all in all it was perfecto! I think I will add a few more wild mushrooms next time but that is all I would change. The 1/4 tsp pepper flakes were the perfect heat. I will definitely repeat this for a dinner party. I can't wait for left overs tomorrow!