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Handmade Fresh Pappardelle with Wild Mushroom and Balsamic Cream Sauce

Pappardelle Pasta
2 cups all purpose flour
3 large eggs
a pinch of salt

Using a food processor, combine the flour and salt.  Add the eggs and process in pulses until the flour is completely moistened.  Remove the dough and knead for about five minutes, adding only a small amount of flour if necessary, until the dough is smooth and elastic.  Place the dough in a bowl covered with plastic wrap and allow to relax for an hour.  Roll out with a pasta machine to setting 7, or use a rolling pin to roll it as thinly as possible.  Cut the pasta sheets in to long pappardelle noodles and hang on a rack or dust lightly with flour until ready to use.

Makes about one pound of fresh pasta    

Wild Mushroom & Balsamic Cream Sauce
1 cup dried mushrooms such as shitake, porcini, and morel
1 cup heavy cream
3 tablespoons premium Extra Virgin Olive Oil (EVOO)
1/3 cup dry Marsala wine
1/2 cup reserved mushroom stock (soaking liquid)
2 tablespoons Traditional Style Balsamic Condimento
1 large shallot, sliced thin
1 medium red onion, sliced thin
1 – 2″ sprig of fresh thyme, leaves only
salt and fresh ground pepper to taste
Grated Pecorino Romano cheese

Place mushrooms in a small bowl and pour one cup of boiling water over the mushrooms and set aside. Place a large saute pan, over medium heat.  Add the EVOO, onion and shallot and a small sprinkle of kosher salt.  Saute slowly until the onions are caramelized, being careful not to burn them.  This should take approximately 5 minutes until they are golden brown.  

Drain the mushrooms well reserving the soaking liquid.  Chop lightly if the pieces are large.  Add the mushrooms and thyme leaves to the saute pan. Saute for another minute and then add the Marsala wine, scraping up any browned bits. 

Bring a large pot of generously salted water to a boil.

Reduce the wine by half, and add the mushroom stock. Continue cooking over medium heat until liquid is again reduced by half.  Add in the balsamic, and then the heavy cream stirring well to combine.  Allow to simmer for an additional minute or two, to allow the sauce to thicken.  Season well with salt and a generous amount of fresh ground pepper. 

Boil the fresh pappardelle in the boiling water for a minute.

Add the cooked, drained pappardelle to the saute pan.  Toss it with the sauce and allow it to simmer in the sauce for an additional minute.  

Serve with grated fresh Pecorino Romano cheese.

Serves 4-6  

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Tomato Salsa

INGREDIENTS

  • 5 medium vine-ripened tomatoes
  • 1/2 t salt
  • 5 green onions, minced
  • 1 jalapeno pepper, seeded and minced
  • 2 t minced cilantro
  • 2 t your choice of Oli+Ve EVOO
  • 2 t Oli+Ve Traditional Style Balsamic Vinegar
  • Salt and freshly ground pepper to taste

DIRECTIONS

  • Core and dice tomatoes into a bowl
  • Add salt and let sit 1/2 hour, pour off juice
  • Add rest of ingredients.
  • Chill

Good with tacos, quesadillas, steak, fish, chicken and chips!

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Teriyaki Grill Marinade

INGREDIENTS

  • 1/2 cup Oli+Ve Traditional Style Balsamic Vinegar
  • 1/2 cup soy sauce
  • 1/2 cup Oli+Ve Garlic EVOO
  • 2 T freshly grated ginger

DIRECTIONS

Mix all ingredients well and place in a zip lock bag or plastic container with up to three pounds of your favorite type of beef, poultry or vegetable.  Refrigerate and marinate for 1-2 hours.  Grill and enjoy!

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Sundried Tomato Pesto

INGREDIENTS

  • 3 cups sundried tomatoes (not in oil)
  • 1 cup Oli+Ve Garlic EVOO
  • Minced fresh herbs such as oregano and parsley
  • 1/4 cup Oli+Ve Traditional Balsamic Vinegar
  • Sea salt and freshly ground pepper to taste

DIRECTIONS

Put all ingredients into the bowl of a food processor.  Pulse until the mixture has the consistency of pesto.  Lightly toss with one pound of cooked pasta or serve with crackers as a spread.