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.Print
Alisha Randell is a former Executive Chef turned Private Chef and Culinary Instructor. She is the Co-Creator/Author of The Ardent Epicure blog “An Ode to the Pleasures of Food”. Growing up with a dad as a culinary guide, whom was as well an executive chef, food and seeing food as an art form has been a lifelong passion and exploration.