Bucatini With Chantrelles Spring Peas And Prosciutto Recipes

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BUCATINI WITH CHANTRELLES, SPRING PEAS, AND PROSCIUTTO



Bucatini With Chantrelles, Spring Peas, And Prosciutto image

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

1 cup fresh or frozen peas
1 pound chanterelles
5 tablespoons extra-virgin olive oil
3 cloves garlic
2 ounces thinly sliced prosciutto
Salt and pepper
1 1/2 pounds peeled, seeded, and crushed tomatoes
1/4 cup chopped Italian parsley
1 pound bucatini
1/4 cup grated Parmesan

Steps:

  • If using fresh peas, parboil them in salted water for 3 to 5 minutes. Drain them and set aside.
  • Trim the tough ends and wilted spots from the mushrooms. Wipe them clean, or wash them quickly and air dry them. Slice thinly and set aside.
  • Bring 6 quarts of salted water to a boil.
  • Heat olive oil in a large skillet over medium heat. Crush the garlic cloves and add them along with the prosciutto in the skillet. Cook, stirring, until lightly browned, about 4 minutes. Stir in the mushrooms, and season with salt and pepper, and cook until wilted, about 7 minutes. Add the tomatoes, season, and bring to a boil. Lower the heat to medium, and cook for 5 minutes. Stir in the peas and chopped parsley, and cook until peas are tender, about 3 minutes.
  • While the sauce is simmering, cook the bucatini in boiling water. Stirring frequently, cook pasta for 10 minutes.
  • To serve, drain pasta, and return to pot. Add approximately 3/4 of the sauce to the pasta and bring to a boil. Season pasta with salt and pepper. Remove pot from heat and add the grated Parmesan to pasta and stir. Transfer pasta to a large platter, top with remaining sauce, and serve immediately.

GNOCCHI WITH PROSCIUTTO, SPRING PEAS, AND CHANTERELLES



Gnocchi with Prosciutto, Spring Peas, and Chanterelles image

Provided by Anne Burrell

Categories     main-dish

Time 2h35m

Yield 4 servings

Number Of Ingredients 17

1 1/2 cups fresh peas (frozen can be substituted in a pinch)
Extra-virgin olive oil
3 cloves garlic, smashed
Pinch crushed red pepper
1/4 pound prosciutto, sliced into 1/2-inch wide slices
2 cups chanterelle mushrooms, brushed or lightly rinsed and pulled apart
Kosher salt
1 cup chicken or vegetable stock
1/2 recipe Chef Anne's Light as a Cloud Gnocchi (I recommend to make a full recipe and freeze half for another use), recipe follows
2 tablespoons butter
4 tablespoons grated Parmigiano
1/2 bunch chopped chives
5 large Idaho potatoes
2 eggs
3/4 cup grated Parmigiano
3 to 4 cups all-purpose flour
1 tablespoon salt

Steps:

  • Bring 2 pots, 1 large and 1 medium, with well-salted water to a boil over medium heat. Set up a bowl of well-salted ice water. Blanch the fresh peas in the medium pot of boiling water until they are cooked but still crunchy and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve.
  • Coat a large saute pan over medium heat with olive oil. Add the smashed garlic cloves and crushed red pepper. Bring the pan to a medium high heat. When the garlic has become golden brown and is very aromatic, remove it and discard. Add the prosciutto and saute until it starts to get crispy, 1 to 2 minutes. Add the mushrooms and season with salt. Saute for 3 to 4 minutes, and TASTE to see if they are delicious (they should be!).
  • Add the peas and chicken stock. Season with salt, TASTE IT (it should be more delicious). Simmer until the stock has reduced by about half.
  • While the stock is reducing, add the gnocchi to the large pot of salted boiling water. Cook the gnocchi until they float and get very puffy. The gnocchi should be really puffy.
  • While the gnocchi is in the boiling water, add the butter to the pan with the mushroom mixture. Cook over low heat and swirl to incorporate. TASTE and adjust seasoning if needed.
  • When the gnocchi are cooked, carefully remove them from the cooking water and add them to the pan with the mushrooms. Toss or stir to combine. Cook the gnocchi with mushroom mixture until it clings to the gnocchi. Add the grated Parmigiano and the chopped chives. Transfer to serving bowls and serve immediately.
  • Call yourself a superstar!
  • Preheat the oven to 375 or 400 degrees F.
  • Bake the potatoes until they are fork tender, about 45 minutes to 1 hour. Check them!
  • While the potatoes are still hot peel and pass them through a food mill or ricer. (I find that the food mill works just as well as a ricer and is much easier to handle) onto a sheet tray lined with parchment paper. When doing this pay careful attention to keep the potatoes as light and fluffy as possible. This will aid in keeping the gnocchi light. Refrigerate the potatoes on the sheet tray until cold. This is also a very important step. If the potatoes are warm while adding flour they will require more flour which will result in a much heavier finished product.
  • When the potatoes are absolutely cold, transfer to a clean work surface. Beat together the eggs and cheese and pour onto the potatoes. Season with salt. Cover generously with flour. It should look like snow on the mountains.
  • Crumble the potato flour mixture between your fingers. Begin to knead the dough until it is a dry homogeneous mixture. The dough should feel slightly moist, but not tacky. If too tacky, repeat the snow on the mountains stage.
  • Form the dough into a large log. Cut slices off the log and begin to roll into long ropes that are about 1-inch in thickness. Cut the ropes into 1/2-inch lengths. Cover generously with flour. Place the gnocchi in a single layer on a sheet tray dusted with flour. DO NOT PILE ON TOP OF EACH OTHER!!
  • Use or freeze the gnocchi immediately. If freezing, place tray directly into the freezer. Once frozen, the gnocchi can be stored in plastic bags, in the freezer, indefinitely. When cooking gnocchi they can go directly from the freezer into salted boiling water.
  • Note: It is a general practice to take gnocchi out of the water when they float. This is a big mistake. Gnocchi need to be cooked in boiling water until they float and get nice and puffy. Not cooking gnocchi long enough will also result in heavy gnocchi.
  • P.S. These are Chef Anne "Secrets" to great gnocchi, use them and you will be successful every time.

BUCATINI WITH CHANTERELLES, SPRING PEAS, AND PROSCIUTTO



Bucatini With Chanterelles, Spring Peas, and Prosciutto image

Make and share this Bucatini With Chanterelles, Spring Peas, and Prosciutto recipe from Food.com.

Provided by ratherbeswimmin

Categories     European

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup shelled fresh peas (or frozen peas, defrosted and drained)
salt
1 lb fresh chanterelle mushroom
5 tablespoons extra virgin olive oil
3 garlic cloves, peeled
2 ounces thinly sliced prosciutto, de parma chopped (or San Daniele prosciutto)
fresh ground black pepper
1 1/2 lbs ripe fresh plum tomatoes, peeled, seeded, and crushed (or 2 c. canned Italian tomatoes crushed with their liquid)
1/4 cup chopped fresh Italian parsley
1 lb bucatini pasta or 1 lb perciatelli
1/2 cup freshly grated parmigiano-reggiano cheese

Steps:

  • If using fresh peas, parboil them in a small saucepan of boiling salted water until softened, 3-5 minutes; drain and set aside.
  • Trim the tough ends and wilted spots from the mushrooms.
  • Wipe them clean with a damp paper towel; slice them thin and set aside.
  • Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
  • Heat the olive oil in a large skillet over medium heat.
  • Whack the garlic cloves with the flat side of a knife and add them along with the prosciutto to the oil.
  • Cook, stirring, until lightly browned, about 4 minutes.
  • Stir in the mushrooms, season them lightly with salt and pepper, , and cook, stirring, until they are lightly browned and wilted, about 7 minutes.
  • Pour in the tomatoes, season them lightly with salt and pepper, and bring the sauce to a boil.
  • Lower heat so the sauce is at a lively simmer and cook 5 minutes.
  • Stir in the peas and chopped parsley into the sauce and cook until the peas are tender, about 3 minutes.
  • While the sauce is simmering, stir the bucatini into the boiling water; return to a boil, stirring frequently.
  • Cook the pasta, semi-covered, stirring occasionally, until done, about 10 minutes.
  • Drain the pasta, return it to the pot, and pour in about 3/4 of the sauce.
  • Bring the sauce and pasta to a boil, tossing to coat the pasta with sauce.
  • Check the seasoning, adding salt and pepper if needed.
  • Remove the pot from the heat and stir in the grated cheese.
  • Transfer the pasta to a warm platter, top with the remaining sauce, and serve immediately.

Nutrition Facts : Calories 468.9, Fat 14.8, SaturatedFat 3, Cholesterol 4.8, Sodium 130.2, Carbohydrate 68, Fiber 5.9, Sugar 8, Protein 17.2

BUCATINI WITH CHANTERELLES, SPRING PEAS, AND PROSCIUTTO



Bucatini with Chanterelles, Spring Peas, and Prosciutto image

Yield makes 6 servings

Number Of Ingredients 11

1 cup shelled fresh peas or frozen peas, defrosted and drained
Salt
1 pound fresh chanterelle mushrooms
5 tablespoons extra-virgin olive oil
3 cloves garlic, peeled
2 ounces thinly sliced prosciutto di Parma or San Daniele prosciutto, chopped
Freshly ground black pepper
1 1/2 pounds ripe fresh plum tomatoes, peeled, seeded, and crushed (see page 9), or 2 cups canned Italian plum tomatoes (preferably San Marzano) with their liquid, seeded and crushed
1/4 cup chopped fresh Italian parsley
1 pound bucatini or perciatelli pasta
1/2 cup freshly grated Parmigiano-Reggiano cheese

Steps:

  • If using fresh peas, parboil them in a small saucepan of boiling salted water until softened, 3 to 5 minutes. Drain them and set aside. Trim the tough ends and wilted spots from the mushrooms. Wipe them clean with a damp paper towel, or wash them quickly and dry them well. Slice them thin and set aside.
  • Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
  • Heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the flat side of a knife and add them along with the prosciutto to the oil. Cook, stirring, until lightly browned, about 4 minutes. Stir in the mushrooms, season them lightly with salt and pepper, and cook, stirring, until they are lightly browned and wilted, about 7 minutes. Pour in the tomatoes, season them lightly with salt and pepper, and bring the sauce to a boil. Lower the heat so the sauce is at a lively simmer and cook 5 minutes. Stir the peas and chopped parsley into the sauce and cook until the peas are tender, about 3 minutes.
  • While the sauce is simmering, stir the bucatini into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 10 minutes.
  • Drain the pasta, return it to the pot, and pour in about three-quarters of the sauce. Bring the sauce and pasta to a boil, tossing to coat the pasta with sauce. Check the seasoning, adding salt and pepper if necessary. Remove the pot from the heat and stir in the grated cheese. Transfer the pasta to a warm platter, top with the remaining sauce, and serve immediately.

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