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Top > Earthy Delights Recipes > Earthy Delights Gourmet Recipes > Pastas > Pasta with Morels, Ramps,Asparagus & Goat Cheese |
Pasta with Morels, Ramps,Asparagus & Goat Cheese
This recipe is adapted from one in Gourmet Magazine. For
our version, we use ramps, which, when
combined with the morels, give the sauce that
characteristic "edge" that comes from using wild
ingredients. Add some crusty bread and tossed greens with
a red wine vinegar and some fine quality olive oil and
you have a premier gourmet dinner. Oh, and don't forget
the wine. A wild dish like this needs a robust red
wine, something dry and rough that brings your palette
wide awake.
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Ingredients:
¼ cup diced fresh
Ramps, washed and trimmed, white part only
2 tablespoons unsalted butter
½ cup dry white wine
½ cup chicken stock
½ pound fresh Morel
mushrooms, washed, trimmed, patted dry
and sliced crosswise
½ cup heavy cream
6 ounces Chevre (goat
cheese), crumbled
¾ pound asparagus, trimmed and cut into ½ inch
pieces, then cooked in boiling salted water for
two to three minutes
¼ cup minced fresh chives
¾ pound pasta
Preparation:
Cook the ramps in butter over medium low heat in
a heavy skillet. When the ramps have softened,
add the wine and simmer until the wine reduces
by about half.
Add the chicken broth and the
mushrooms, then simmer for about ten minutes,
or until the mushrooms have become tender.
Add
the cream and the goat cheese and cook over low
heat, stirring until the cheese melts.
Stir in
the cooked asparagus, chives, and the salt and
pepper. Keep the sauce warm.
Meanwhile, cook
the pasta according to directions and drain
thoroughly.
Toss the pasta with the sauce and
serve piping hot.
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