Food & Drink

Art Blossoms in Buckinghamshire

Roasted zucchini, cremini and beans on pappardelle with truffle crème fraiche

Though this is not the pasta made for the kids at Pigotts over 30 years ago, it is a fast, easy to prepare, healthy, satisfying and delicious dish. It is vegetable seduction of vegetables with the help of a splash of cream and a dash of truffle oil.

Yield:  Six appetizer portions

Equipment: measuring cups and spoons, cutting board, chef’s knife, pastry brush or dry paper towel, medium saute pan, tongs, pasta pan with strainer, large oven-proof serving bowl.

Ingredients:

2 tablespoons extra virgin olive oil
1 large zucchini, washed and stemmed
Kosher salt and freshly ground black pepper to taste

¼ cup extra virgin olive oil
10 cremini mushrooms, brushed and quartered with stems
Kosher salt and freshly ground black pepper to taste

2 tablespoons extra virgin olive oil
1½ cups green beans, diagonally cut
Kosher salt and freshly ground black pepper to taste

½ pound fresh pappardelle pasta
1 cup crème fraiche
1½ tablespoons truffled olive oil

2 tablespoons chopped flat leaf parsley
¼ cup grated Parmesan cheese
1 tablespoon truffled olive oil

 

Method:

Slice zucchini lengthwise and cut into inch wide pieces.

Heat a medium saute pan. Add oil. When shimmering toss in zucchini. Season with salt and pepper. Saute for three minutes over moderately high heat to caramelize. Reserve in warm covered bowl.

Heat a medium saute pan. Add half the oil. When shimmering toss in half the mushrooms. Season with salt and pepper. Saute for four minutes over high heat to caramelize. Reserve in warm covered bowl with zucchini. Repeat with second batch.

Heat a medium saute pan. Add oil. When shimmering toss in half the green beans. Season with salt and pepper. Saute for three minutes over very high heat to roast and caramelize. Reserve in warm covered bowl with zucchini and mushrooms. Repeat with second batch.

Heat water in large saucepan of water with two tablespoons of salt and a tablespoon of olive oil. When boiling add pappardelle. Bring to the boil, stir to separate strips and cook till al dente tender – about four minutes.

Drain and toss in large warm bowl with crème fraiche and truffle oil.

Serve pasta on hot soup plates. Dress with vegetables. Sprinkle with chopped parsley, Parmesan cheese and drizzle with truffle oil.

Join the conversation

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Katie March 20, 2017 at 5:59 pm

    Thank you Chef Ro Howe, for the article and the recipe, which I’ve just printed out.

    What a rich experience, for body and soul.

    Reply