MICHHAEL CHIARELLO MICHELANGELO INSPIRED PASTA

MIchhael Chiarello Michelangelo inspired Pasta image

Number Of Ingredients 15

Previous Next

1/2 pound Maestri Pastai artigianali Artichoke leaf pasta
4+ cups Diced wild mushrooms including shiitakes, cremini, maitake, oyster, and a "sea fan" variety, Hen of the Woods
1/2 head Fennel
3 stalks Leeks, thin
1 cup Dan's tomato sauce
2 tablespoons Heavy cream
1 1/2 tablespoons Garlic
3/4 cup Parmesan
3 cups Argula, chopped
3 tablespoons Pine nuts, toasted
1 teaspoon Red pepper flakes
1/4 cup Extra virgin olive oil
1/3 cup Dried oven roasted tomatoes reconstituted with water, sugar, balsamic vinegar
1/2 cup Basil, fresh chopped
1/2 teaspoon Marjoram

Steps:

Prepare pasta, reserving some of the water.
In oven, roast finely sliced fennel in olive oil, until just browning. Slice leaks very finely and bake them in butter with a dash of olive oil until soft. Reserve these components until ready to combine with pasta and other ingredients.
In a hot pan, add olive oil and mushrooms (do mushrooms in two seperate batches) - do not move them until they begin to brown, about 1 minute. Then sauté until brown all over, about 5 minutes. Add garlic and sauté until light brown. Add julienned tomatoes and basil and cook quickly to keep tomatoes from burning.