Fox 8 Recipe Box: Black Pepper Pasta
Brett Montgomery, Executive Chef of Mediterranean restaurant Sans Souci, stopped by Fox 8 News in the Morning Tuesday to whip up a delicious batch of black pepper pappardelle pasta!
Mushrooms and Pappardelle with Tomato Sage Ragu and Truffled Farmers Cheese
- 3 oz. portion of Ohio City black pepper pappardelle
- 1 1/2 Cups of sliced portabella and shiitake mushrooms
- 2 T of minced porcini mushrooms
- 2 oz. of mushroom stock
- 1 T of minced garlic
- 1 T of minced shallots
- 1 T of chopped herbs
- 3 oz. of tomato sage ragu
- 2 T of truffled farmers cheese
Cook pasta, heat tomato sage ragu, saute portabellas and shiitakes in oil. Add shallot, garlic, and porcinis. Deglaze with mushroom stock. Add pasta and herbs. Season with salt and pepper. Spoon ragu around plate. Pasta in middle, cheese on top.
Directions for porcinis:
Steep 8 oz. of dried porcinis in 2 qt. hot water with a bundle of thyme for 20 mins. Drain mushrooms and reserve liquid. Mince mushrooms and strain liquid through fine chinois.
Directions for tomato sage ragu:
Carmelize 3 cups of diced onion in oil, add 1/4 cup minced garlic, deglaze with 1/2 cup port. Add 2 cups of tomato paste and cook for 3-5 mins. Add one 10 oz. can of peeled plum tomatoes and blend with immersion blender. Simmer until thickened (20-30 mins). Remove from heat and add 1/2 cup of chopped sage. Process in blender until smooth and pass through fine chinois. Season with salt.
Directions for truffled farmers cheese:
Bring 1 gallon of whole milk with 2 teaspoons of salt to simmer, add 6 tablespoons of white balsamic vinegar, simmer for 2 more minutes and remove from heat. Let stand for 20 minutes. Poor curds and whey through strainer lined with cheesecloth. Let it drain for 15 minutes. Whip cheese with 1/2 cup heavy cream, 1 teaspoon truffle oil, and salt to taste.
*For more information on Sans Souci, click HERE.