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Saturday Happenings
Sunday Happenings
Meet our new food columnist, Lisa Dacundo of "Transplanted Tastebuds." She'll bring you food ideas for the weekend, such as this comforting pasta meal.
Growing up in New England, many of us know what it's like to endure bitter cold winters that seem to last well into April. When we were kids, a little tomato soup from a can somehow melted away the chill that crept into our bones during the hours of sledding, snowmen and snow angels.
Though we're not kids anymore, one thing remains constant-our need for warm comfort food to help us make it through. This is a rich and creamy pasta dish that is best served with good friends on a cold winter day…
Ingredients
½ oz. Dried Porcini Mushrooms or 1 C. chopped White Mushrooms
¾ C. Warm Water
2T. Butter
4 Scallions, Chopped
1 Garlic Clove, Crushed
1 small handful Parsley, Coarsely Chopped
½ C. Dry White Wine
1 C. Chicken Stock
14 Oz Pappardelle, Dried or preferably Fresh
2 Chicken Breasts, Cut into thin strips
7 T Mascarpone Cheese
To Taste Salt and Pepper
Basil leaves, Chiffonade for Garnish
Directions after the jump! Post contributed by Lisa Dacundo. Recipe from The Pasta Bible by Jeni Wright. Photo from Wikimedia Commons.
Directions
1. Soak the dried mushrooms in the warm water for 15-20 minutes. Squeeze them to release as much water as possible. Finely chop them and set aside. If you are using white mushrooms, saute them in a little butter to soften them, about 5-7 minutes.
2. Melt butter in a medium skillet. Add chopped mushrooms, garlic, parsley and scallions. Season to taste. Cook over low heat, stirring frequently for about 5 minutes.
3. Pour in wine and stock; bring to a boil. Lower heat and simmer for 5 minutes or until liquid reduces and is thickened.
4. While sauce is reducing, begin cooking pasta in salted water. *Add reserved mushroom liquid for extra flavor.
Note: Fresh pasta is always the preferred choice and should be used whenever it is available. If you are not up to experimenting yourself, have Dave's Fresh Pasta in Somerville make it for you.
5. Add the chicken to the sauce and simmer for 5 minutes or until just tender. Add the mascarpone a spoonful at a time, stirring well after each addition. Then add 1-2 spoonfuls of the pasta water. Check seasonings and adjust as needed.
Note: To make this dish even more creamy and rich, add more mascarpone. The results will be fantastic and will indeed invoke many compliments and most importantly, a request for seconds from your guests. How much should you add? Use your intuition--that's what cooking's all about, anyway...
6. Drain pasta and turn it into a large bowl. Add sauce and chicken and toss well. Serve immediately with shredded basil leaves.
What to drink? Chardonnay, Pinot Grigio, or Riesling.
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You're quite right about comfort foods and how we want them just as much as adults as we did as kids. This recipe sounds great as well as comforting - perfect for a Saturday night in!
Great first post Lisa! Welcome to the Bostonist crew!
This is a great recipe...now if I could just find someone to cook it for me. ;)
Great job on this one, Lisa. Look forward to many more.
Oh, that sounds delicious. I am SUCH a fan of pasta, and chicken, and cheese, and.. just.. YUM!
Lisa,
This food dish sounds great. I will try it out this saturday evening.
I'm looking forward to your next selection.
Any ideas for fish & veggies?
Thanks,
BD
Thanks for the warm welcome everyone! I'm glad you enjoyed the first recipe. I'd love to know how it turned out if you try it!
BD: I do have recipe ideas for fish and veggies-consider it done. Next week will be a review, but I'll dig up a good recipe for you for the following week.
Thanks again!