Bucatini With Chanterelles Spring Peas And Prosciutto Recipes

BUCATINI WITH CHANTERELLES, SPRING PEAS, AND PROSCIUTTO

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.

BUCATINI WITH CHANTRELLES, SPRING PEAS, AND PROSCIUTTO

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, and cook, stirring, until lightly browned, about 4 minutes. Stir in the mushrooms, 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.

BUCATINI WITH CHANTERELLES, SPRING PEAS, AND PROSCIUTTO

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.

CREAMY BUCATINI WITH SPRING ONIONS AND MINT

Steps:

• Bring a large pot of heavily salted water to a boil over high heat. Add pasta and cook until it is just shy of al dente, usually 2 minutes less than the package instructions. Reserve about 1 cup pasta water for the sauce (a coffee mug is good for this), then drain the pasta.
• Meanwhile, in a large skillet, melt butter over medium-high heat. Add onions and cook, stirring occasionally, until golden brown at the edges and thoroughly soft, 12 to 15 minutes.
• Add heavy cream, rosemary, 1/2 teaspoon salt, red-pepper flakes, and a few grinds black pepper to the pan, and bring to a simmer. Let cream reduce and thicken, 2 to 4 minutes.
• Reduce heat to low and stir in Pecorino Romano until combined. Add the drained pasta and about 1/2 cup of the reserved pasta water. Toss well to coat the pasta. If the sauce is too thick, add pasta water by the tablespoon; if it's too thin, let it bubble and reduce for a minute or so. Remove from heat and stir in lemon zest and chives. Taste and add more salt, if needed.
• Serve in bowls, each topped with more chives, mint, a generous amount of black pepper and a sprinkle of pistachios.