This weekend was the last of our fall farmers market. As per our usual Sunday afternoon we walked out the front door and down the five blocks to the center of town… Autumn was in the air. Brightly colored leaves intermixed with evergreens, the smell of pine cones just washed down from the Pacific Northwest rains. The street was filled with people riding bikes, scooters, walking dogs and wearing North Face fleece jackets, all amongst the backdrop of beautiful Lake Washington. It was the quintessential fall day in Seattle…
Earlier this week, while eating his blueberry boy bait, V was reading the Wall Street Journal, cooking and eating section. Featured was a Truffle and Fall Vegetable Tagliatelle recipe by renowned chef and restaurateur Eric Ripert… If truffle was on the menu, V had to eat it, or make it himself so he could eat it. On our recent trip to Tuscany we had returned with a small bottle of exceptionally rich and fragrant truffle oil….so now all we had to do was find the broccolini and Brussels sprouts. We searched through the food vendors and came up with greens to match the season and after lunch headed home to later cook up some deliciousness.
Inspired by Mr. Ripert, this is V’s version of the dish. And in true V style, he paired it with an exceptional Oregon Pinot Noir…enjoy!
Yield: 3-4 servings
3 tbsp olive oil
2 cups broccolini florets
2 cups Brussels sprouts, halved
1 large shallot, minced
2 cups crimini mushrooms (or any wild mushroom), finely sliced
1 lb. fresh tagliatelle pasta
3 tbsp truffle oil
1 tbsp butter
1 cup parmesan cheese, grated
1 tbsp chives, finely chopped
salt and pepper to taste
Preheat oven to 400 deg F.
In a 9×12 inch baking dish toss broccolini and Brussels sprouts with 2 tbsp olive oil and 1/2 tsp salt. Place in oven and roast for 20 minutes. Remove from oven and turn vegetables to allow for equal caramelization on all sides. Return to oven and continue roasting for an additional 10 minutes. Remove from oven and set aside.
In a large pan add the tagliatelle to boiling water and cook according to directions for pasta.
Meanwhile, add 1 tbsp olive oil to a large pan on medium heat. Add shallots and cook for one minute. Add mushrooms and continue cooking another 5 minutes until water is released and mushrooms are caramelized.
Toss mushroom sauté, vegetables, pasta, 1/2 cup parmesan cheese, 1 tbsp butter and 3 tbsp truffle oil together. Salt and pepper to taste. Transfer to a large serving bowl and top with remaining parmesan cheese and chives. Serve immediately.