I can't think of anything more extravagant that Fresh Dungeness Crab flown in from San Francisco and the White Asparagus flown in from Europe. White Asparagus is very different from the Green American variety. It is White because it is grown underground. It really needs to be carefully peeled because the outside is quite tough. The center however is creamy in texture and wild in flavor. We purchase pre-cooked whole Dungeness Crabs, all I have to do is clean them and Crack them to make it easier to eat with your hands. This is decadent fabulous Spring Dinner. We love it! We order the Crab, Asparagus and Morel Mushrooms via Four Star Seafood.
Pasta With Morels, Peas and Parmesan
New York Times
Morels are expensive, but a few go a long way and there is nothing quite like them for flavor and texture -- chewy, meaty and that aroma, earthy and exotic. Even at $30 a pound, $7 or $8 seems well worth the price.
INGREDIENTS
Yield: 2 servings
Salt and ground black pepper
½ cup fresh shelled peas
4 tablespoons butter
¼ pound morels, about 8 medium
8ounces pasta
1 cup finely grated Parmesan
1. PREPARATION
2. Bring to a boil 2 pots of water, one small and one large, and salt both. Cook the peas for 1 minute in the small pot; drain and cool quickly by submerging in ice water.
3. Meanwhile, melt half the butter in a skillet. Cut the morels into 4 pieces each, the long way, and brown them lightly in the butter, seasoning them with salt and pepper.
4. Cook the pasta until it is nearly done. Just before draining, toss the peas and remaining butter with the morels and turn the heat to medium. Drain the pasta, reserving a little of the cooking water. Toss the pasta with the morels and peas, adding a little water if necessary to make the mixture saucy. Toss with the Parmesan and lots of black pepper and serve immediately.
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