Celebrating Fall Flavors: Buckwheat Bucatini w/ Truffled Wild Mushroom Sauce

Buckwheat Bucatini with Truffled Wild Mushroom Sauce

Now that Fall is finally here, I’m so excited to start cooking comfort food again with flavorful seasonal ingredients like wild mushrooms, truffles, sage, prosciutto, toasted nuts, hearty greens, whole grains…yum. Fall is definitely my favorite season of the year when it comes to food 🙂

Buckwheat Bucatini

In particular, I love making homemade pasta and one-pot dishes, which is so easy to do with my KitchenAid® Gourmet Pasta Press that attaches to my KitchenAid® Stand Mixer.

KitchenAid Gourmet Pasta Press

It makes six different types of pasta in a snap: Bucatini, Spaghetti, Rotini, small and large Macaroni, and Rigatoni simply by swapping out a different disc for each pasta cut…how cool is that?!?

Sauce Ingredients

I decided to make a homemade Buckwheat Bucatini with Truffled Wild Mushroom Sauce, Prosciutto, Spinach, Pecans and Sage. I love Buckwheat pasta because of its rustic flavor, and it’s perfect for fall pasta dishes. Similar to the traditional Italian Pizzoccheri (flat buckwheat fettuccine), buckwheat noodles have hearty depth of flavor, and pair perfectly with warm fall flavors and ingredients like wilted greens, potatoes, cabbage, cheese and garlic.

Truffled Wild Mushroom Sauce

My pasta dish is topped with a luscious savory sauce made with crispy prosciutto and sage, nutty toasted pecans, garlic, shallots and wild mushrooms (portabella, porcini, oyster, beech, cremini, and shiitake) that I sautéed in olive oil and butter, then made into a luscious sauce with chicken broth and truffle oil.

Buckwheat Bucatini with Truffled Wild Mushroom Sauce

Celebrating Fall Flavors: Buckwheat Bucatini w/ Truffled Wild Mushroom Sauce

Yield: Serves 6.

This homemade pasta dish is topped with a luscious savory sauce made with crispy prosciutto and sage, nutty toasted pecans, garlic, shallots and wild mushrooms (portabella, porcini, oyster, beech, cremini, and shiitake) that I sautéed in olive oil and butter, then made into a luscious sauce with chicken broth and truffle oil.

Ingredients

  • Buckwheat Pasta Dough
  • Ingredients:
  • 1 cup buckwheat flour
  • 1 cup bread flour
  • 1 teaspoon fine sea salt
  • 1 teaspoon garlic pepper
  • ¼ cup hot water
  • 2 large eggs, room temperature
  • Method:
  • To make the fresh Bucatini pasta, measure out equal parts buckwheat and cake flour, sea salt and garlic pepper; blend together in your KitchenAid 14-cup Food Processor. Then beat the eggs into the hot water and add to the flour mixture through the tube with the food processor running, and turn it off. Give the dough about ten 3-second pulses until it gathers into a ball and clears the side of the bowl.
  • Then lightly knead the dough on a work surface for a couple of minutes until it’s smooth and supple, and wrap the disk in plastic film to rest for about 20 minutes before cutting into quarters and using the pasta press.
  • To make the buckwheat Bucatini, you need to attach your KitchenAid Gourmet Pasta Press (with the Bucatini pasta cutter inserted) to your KitchenAid Artisan Stand Mixer by unscrewing the black knob and removing the front silver cap. Pop in the attachment and secure it tightly with the knob until it stays in place.
  • Remove the dough from the plastic wrap and press it out on to a floured work surface, then cut the pasta dough into 3 or 4 portions. Turn your stand mixer on the highest setting (speed 10), and slowly feed walnut-sized balls of dough into the hopper; dough should self-feed through the auger – just wait until the auger is visible before adding the next piece. Use the combo tool to push dough only if the dough becomes caught and no longer self-feeds.
  • Once the dough starts coming through the bottom of the press, use the attached cutter to cut pasta at desired length as it exits the press (for Bucatini approx. 9.5 inches long).
  • Separate the pasta after extrusion, and place long noodles on a drying rack or in a single layer on a tea towel placed on a baking sheet or flat surface. Dry the pasta for about 30 minutes, turning them occasionally.
  • Next, bring some salted water to a boil in your KitchenAid Stainless Steel Stockpot with Strainer and cook the fresh pasta for about 3-4 minutes.
  • Drain and toss into your KitchenAid Ceramic Mixing Bowl with a little olive oil and set aside while you prepare the pasta sauce.
  • Makes about 1 pound of fresh pasta, cooked. You can also double the recipe and freeze a portion of it to use later.
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  • PHOTO: PastaHero1.jpg
  • Truffled Wild Mushroom Sauce with Prosciutto, Spinach, Pecans and Sage
  • Ingredients:
  • 3 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons chilled butter, divided
  • 6 thin slices aged Prosciutto de Parma, torn into large pieces
  • 1 cup pecans, coarsely chopped
  • 12 whole fresh sage leaves
  • 2 pounds assorted fresh wild mushrooms (Portabella, Porcini, Oyster, Beech, Cremini, and Shiitake), sliced
  • 2 cloves fresh garlic, minced
  • 2 large shallots, minced
  • 1 cup fresh baby spinach leaves
  • 2 cups low-sodium chicken broth
  • 1 teaspoon black truffle oil
  • Sea salt and garlic pepper, to taste
  • ¾ cup freshly grated Parmesan cheese

Instructions

  1. To make the Truffled Wild Mushroom Sauce with Prosciutto, Spinach, Pecans and Sage, begin by prepping your fresh ingredients (shallots and garlic) on your KitchenAid Wood Cutting Board. Measure out the other ingredients (prosciutto, sage, wild mushrooms, spinach, chicken stock, olive oil, butter, truffle oil, and grated Parmesan cheese) in small bowls and set aside.
  2. Heat a tablespoon of olive oil in your KitchenAid Anodized Nonstick 12” skillet over medium-high heat, and cook the prosciutto in batches for a few minutes until crispy and browned, drain on paper towels and set aside.
  3. Add the pecans to the skillet and toast for a few minutes until lightly browned with a nutty aroma (being careful not to burn); remove nuts from pan and set aside.
  4. Add a tablespoon of butter to the skillet and sauté the sage leaves until crisp, about 1 minute per side. Transfer to paper towels.
  5. Heat remaining 2 tablespoons of olive oil and 2 tablespoons of butter in the same pot over medium-high heat. Add the mushrooms, shallots, garlic and sauté until mushrooms are brown and liquid evaporated, about 10 minutes. Add the spinach and sauté for another 2 minutes until wilted and transfer mixture to a mixing bowl.
  6. Pour in the chicken stock to the same pot and bring the liquid to a boil. Scrape up the browned bits and cook until liquid is reduced by half, about 7 minutes. Remove from the heat and add truffle oil, mushroom mixture, cooked prosciutto, pecans and sage. Mix together well, season with sea salt and garlic pepper to taste.
  7. Serve the cooked bucatini pasta tossed with the sauce and garnish with shaved Parmigiano-Reggiano cheese.
  8. Sauce can be made up to 2 hours ahead; let stand at room temperature.
https://www.theartfulgourmet.com/2016/10/buckwheat-bucatini-w-truffled-wild-mushroom-sauce/

I’d love to hear how you would use the KitchenAid Pasta Press and what recipes you would make! Share your take on my Buckwheat Bucatini & Truffled Wild Mushroom Sauce recipe on KitchenAid’s Instagram page using #MadeWithKitchenAid for a chance to be featured.

Ragu alla Bolognese w/ Handmade Tagliatelle :: Onion, Olive & Rosemary Focaccia :: Blood Orange Panna Cotta

ragu alla bolognese

A Classic Italian Dinner for any Special Occasion

The following collection of recipes are from an Italian cooking class I took recently with Chef Peter Johnson at The Institute of Culinary Education. The Ragu alla Bolognese we made is the official “Classic” Bolognese Ragu recipe (deemed official by the Accademia Italiana della Cucina in 1982). Bolognese Ragu originated in the city of Bologna in Northern Italy. This rich, chunky meat sauce is created with a base of finely chopped onions, celery, and carrots (the holy trinity otherwise known as ‘Mirepoix‘), white wine, ground beef or veal (or a mixture if you prefer), tomato paste, milk and a touch of cream and simmered on low for 1-2 hours to let all the flavors meld together. The key is to cook slow and low to ensure a tender flavorful ragu sauce.

Handmade Tagliatelle

We made the Tagliatelle Pasta from scratch, first making the homemade dough by slowly mixing eggs into a flour mound until all the flour and eggs are mixed through, then letting the dough rise for about an hour and running it through a pasta machine to create long, super thin bands of dough and finally cutting the individual pasta strips by hand. You’ll need a lot of space, a lot of time, a lot of patience, and a lot of love – but the handmade pasta is totally worth the effort!

rosemary_focaccia

We made a delicious Onion, Olive and Rosemary Focaccia Bread to serve with the pasta and Bolognese Ragu, so crispy and savory and good!

blood orange panna cotta

And of course we topped off the meal with a delicious Chianti and a Blood Orange Panna Cotta for dessert. Blood oranges have a crimson, blood-colored flesh, are smaller than an average orange and are grown in Texas and California, but originated in Sicily, Italy. They have a sweet-tart flavor that goes delicious with the sweet-tart Greek yogurt and cream in this light, refreshing dessert.

Ragu alla Bolognese w/ Handmade Tagliatelle :: Onion, Olive & Rosemary Focaccia :: Blood Orange Panna Cotta

Yield: Makes 2 cups; serves 6

Gorgeous savory homemade pasta and bolognese sauce paired with homemade focaccia bread and a blood orange panna cotta for dessert makes a delicious Italian meal for any special occasion.

Ingredients

  • Ragu alla Bolognese Sauce:
  • 1 (5 oz) piece pancetta, finely chopped
  • 2 ribs celery, finely chopped in a food processor
  • 1 small carrot, finely chopped in a food processor
  • ½ small yellow onion, finely chopped in a food processor
  • ¾ pound lean ground beef
  • ½ cup dry white wine
  • 2 tbsp tomato paste
  • 1 ½ cups milk
  • 2 tbsp heavy cream
  • Salt and Fresh ground Pepper to taste
  • Homemade Tagliatelle:
  • 3 cups all-purpose flour
  • 1 tsp kosher salt
  • 3 large eggs
  • 1 egg yolk
  • 1 tbsp olive oil
  • Onion, Olive & Rosemary Focaccia:
  • Dough
  • 2 ½ tsp (1 envelope) yeast
  • 1 scant cup warm mashed potatoes
  • 2 c warm water
  • ½ c plus 2 tbsp extra-virgin olive oil
  • 5 c all-purpose flour
  • 1 tsp salt
  • ¼ c extra-virgin olive oil
  • ¼ c water
  • Toppings
  • 2 tbsp fresh rosemary leaves
  • ½ c thinly sliced onions
  • ½ c pitted Kalamata or Gaela olives
  • ½ c grated Pecorino cheese
  • Blood Orange Panna Cotta:
  • 2 ½ cups blood orange juice (fresh squeezed, approx. 12 oranges), divided
  • 1 ¾ tsp unflavored gelatin
  • 1/3 c. sugar, plus 2 tbsp, divided
  • 7 teaspoons finely grated orange peel, divided
  • 2/3 c. plain Greek-style yogurt (Fage)
  • 2/3 c. heavy whipping cream
  • ½ tsp fresh lemon juice
  • ½ tsp cardamom seeds, crushed (from about 16 pods)

Instructions

  1. Put the pancetta into a heavy-bottomed medium pot (preferably terra-cotta) over medium heat and cook, stirring occasionally, until its fat has rendered, about 10 minutes.
  2. Add the celery, carrots and onions and cook, stirring frequently, until soft and lightly browned, about 15 minutes (caramelize the mire poix over low heat).
  3. Add the beef and cook, stirring occasionally, until broken up and lightly browned and beginning to sizzle, about 5 minutes. Add the wine to the pot; cook until evaporated, about 4 minutes. In a small bowl, stir together the tomato paste and 2 tbsp water; add to the pot and stir well to combine. Reduce the heat to low and simmer the sauce, stirring occasionally and adding some of the milk, little by little, until all the milk is added and the sauce is very thick, about 1½ hours.
  4. Season the ragu with salt and freshly ground pepper to taste. Stir in the cream right before serving and toss with the pasta. Top off the pasta with grated Parmigiano-Reggiano cheese.
  5. Homemade Tagliatelle:
  6. Form the flour into a mound on your work surface (stainless steel or cutting board) and create a well in the center. Sprinkle 1 tsp kosher salt over the flour. Add the eggs, yolk, olive oil and 2 tbsp water to the well.
  7. Using a fork, incorporate eggs and liquid in a slow circular motion, pulling in a small amounts of flour until dough becomes stiff.
  8. Knead dough, adding a little flour as necessary, to prevent sticking, until it’s smooth and elastic, about 10 minutes. Wrap in plastic wrap; let rest for 30 minutes.
  9. Cut dough into quarters.
  10. Flatten 1 quarter into a rectangle (cover the other quarters with a towel to prevent from drying out). Sprinkle some flour on your surface and on top of the dough and pass it through a pasta roller set (KitchenAid accessory or hand roller) set on the widest setting.
  11. Fold dough into thirds, creating another rectangle; feed open edge through pasta roller set at widest setting. Fold again; roll twice more using same setting. (Keep sprinkling some flour on both sides of the dough to keep from sticking as you go).
  12. Decrease setting one notch and roll pasta through again; repeat, decreasing setting by one notch each time until you’ve reached the second-to-last setting, creating a 1/16 inch-thick sheet. (The sheet will be quite long and continually get thinner as you go, so you’ll need two hands to do these last few rolls to keep the dough from ripping or sticking together).
  13. Sprinkle sheet with flour; halve cross-wise. Transfer to a flour-dusted parchment paper. Repeat with remaining dough, adding flour-dusted parchment paper between each layer.
  14. Tightly roll each sheet, from short end to short end; cut cylinder cross-wise into 3/8 inch-wide strips.
  15. Unroll strips and toss with cornmeal or semolina; spread on a floured parchment sheet and cover with a kitchen towel. Let dry for 30 minutes.
  16. Cook Tagliatelle in a large pot of salted boiling water until al dente, about 2 minutes. Drain; transfer to a bowl and toss with 2 cups of the Bolognese Ragu. Serve with grated Parmigiano-Reggiano.
  17. Serve with warm Foccacia bread, an Italian green salad and a glass of Chianti. Mangia!
  18. Onion, Olive & Rosemary Focaccia:
  19. Preheat oven to 425 degrees F.
  20. Add the yeast to warm water and stir to mix through. Let the yeast and water mixture sit for a few minutes. In the bowl of an electric mixer, combine the yeast mixture, potatoes, 2 cups of water, and ½ cup of oil. Add the flour and salt and using the paddle attachment, mix at a low speed for 2 to 3 minutes. The dough will be sticky and rough.
  21. Cover the bowl with plastic wrap and allow the dough to ferment until doubled, 45-60 minutes. Coat half a sheet pan with the 2 tbsp of oil and press the dough evenly into the pan. Let the dough rest periodically if it seems too elastic.
  22. Press the rosemary, onions, olives and cheese evenly into the surface of the focaccia and allow the dough to double, about 30 minutes. With the point of a pastry knife, pierce the dough gently at 2 inch intervals. In a squirt bottle, combine the remaining oil and water. Shake well and spray across the focaccia, moistening it well. Add your favorite toppings.
  23. Bake until well browned on the top and bottom, about 25 minutes. Let cool slightly, cut into squares and serve.
  24. Blood Orange Panna Cotta:
  25. Pour 1 cup juice into medium saucepan; sprinkle gelatin over. Let stand 15 minutes.
  26. Stir in gelatin mixture over low heat until gelatin dissolves, 1 to 2 minutes. Add 1/3 c. sugar and 5 tsp orange peel; stir until sugar dissolves, 1 to 2 minutes longer. Strain into medium bowl, pressing on solids. Discard solids in strainer. Cool juice mixture 10 minutes. Whisk yogurt, cream and lemon juice into orange juice mixture until smooth. Divide among six small goblets or sherbet glasses. Chill until set, at least 4 hours ahead.
  27. Stir 1 1/3 cups orange juice, 2 tbsp sugar, 2 tsp orange peel, and cardamom in medium saucepan over low heat until sugar dissolves. Increase heat and boil until reduced to 6 tbsp, 16-17 minutes. Strain syrup into small bowl; chill.
  28. Spoon some of the syrup over each panna cotta and serve. For extra garnish, serve with some berries and some sprigs of mint.

Notes

Bolognese recipe from the Bolognese Chapter of the Accademia Italiana della Cucina, decreed as the official “Classic Ragu alla Bolognese” recipe in October 1982.

Blood Orange Panna Cotta recipe sourced from Bon Appetit, January 2011.

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https://www.theartfulgourmet.com/2011/03/ragu-alla-bolognese-handmade-tagliatelle-onion-olive-rosemary-focaccia-blood-orange-panna-cotta/

 

Bolognese Ragu

 

Handmade Tagliatelle