This pappardelle pasta recipe from Alisha Randell is both delicious, creative and fun.
By Alisha Randell
Wow, 2013…how did that happen? It seems that time just keeps slipping by faster and faster. Aside from leaving the unnerving feeling that there is just not enough time to get everything done, it is also making me feel old.
So I think it is time to think comfort foods, not that we really need an excuse. Let’s talk pasta then, Pappardelle pasta to be specific. These extra wide noodles really pump up the comfort factor for me, plus the have the body to really load up on the toppings.
Speaking of toppings, are these little babies just the pretties things. I am sure if you have yet to try quail eggs, you are probably familiar with them at least visually. These tinny little guys are pretty similar in both texture as well as taste to the more common hen eggs. Perhaps a bit milder in flavor, and of course in size. In fact you would need about 5 of these little ones to make up for one large hen egg.
I have a few other goodies to brighten up our pasta dish as well, including the baby ice micro greens and a few lightly sautéed oyster mushrooms. Oh, and yes of course I had to find another way to make my spicy roasted chestnuts, aside from their obvious snack-ability, they make a perfect choice all candied up and ready to ring in the new year.
- 12-14 ounces roasted chestnuts, peeled and halved
- 2 tablespoons olive oil
- ¼th cup maple sugar, or other fine ground sugar
- 8 ounces pappardelle pasta
- ⅛th cup plus 2 tablespoons extra virgin olive oil
- 6-8 ounces oyster mushrooms
- 3-4 garlic cloves, minced
- 1 teaspoon red pepper flakes
- Freshly ground salt and pepper
- 8-10 quail eggs
- 4 ounces baby ice or other micro greens
- 3-4 ounces baby arugula
- Begin by removing shells from your roasted chestnuts, then place peeled and halved chestnuts in to bowl and toss with oil.
- Place chestnuts in a single layer onto a baking sheet lined with parchment, then sprinkle with sugar.
- Bake in a pre-heated oven at 350 degrees F for about 8 minutes or so, or until deep drown and slightly crunchy.
- Prepare pasta per package instructions. Drain pasta and place into a large mixing bowl. Toss with ⅛th cup extra virgin olive oil and set aside. Gently brush off any debris from your mushrooms and tear into ¼ inch pieces lengthwise.
- Place mushrooms into a dry non-stick pan, or with just a drizzle of oil, over medium/high heat Sprinkle with a pinch or so of salt to help sweat out excess liquid.
- Once they begin to loose liquid and start to become limp and tender, add a bit of oil add minced garlic. Continue to sauté for a few minutes until mushrooms are tender and garlic is fragrant and translucent.
- Add pasta to the sauté pan, reducing heat to low. Add red pepper flakes, salt and pepper, along with arugula. Toss to incorporate.
- To prepare quail eggs place them in a single layer in a sauce pot or pan with a lid.
- Cover eggs with just enough water to reach about 1 inch above the eggs. Over medium heat, gently bring to a soft boil.
- Agitate eggs gently with a wooden utensil.
- Reducing heat slightly, cover and simmer for 4-5 minutes.
- Remove shells and arrange or toss into pasta, along with micro greens and candied chestnuts.