Dandelion Farfalle with Cauliflower Mushrooms and White Wine Butter Sauce
Course: Main Course
4ouncesdandelion pasta doughcut into farfalle shapes (recipe follows)
Zest of ½ a lemonmicroplaned
8ouncescauliflower mushroomswashed if needed, cleaned and cut into shapes the same size as your pasta
2tablespoonsshallotdiced ¼ inch
1cuphomemade chicken stock
½cupdry white wine
Kosher salt and fresh ground pepperto taste
½cupgrated Grana Padano or parmesan cheese
1tablespoonfresh cut chivesto garnish, optional
Bring a pot of lightly salted water to a boil. When the water is boiling, add the farfalle and stir to prevent sticking.
Meanwhile, melt half of the butter in a wide 10inch saute pan, then add the mushrooms and sweat for a few minutes.
Move the mushrooms to one side of the pan and add the shallots and garlic, then stir and continue cooking on medium heat, do not put too much color on the mixture or the garlic will burn. Season the mixture to taste with salt, then deglaze the pan with the wine and reduce until nearly dry.
Add the chicken stock and reduce by half.
Drain the farfalle and add to the pan along with the lemon zest and remaining butter. Swirl the pan and cook for a few minutes more to thicken the sauce, then double check the seasoning, the sauce should be slightly lemony, and thick like gravy.
Before serving, quickly stir in half of the parmesan, then divide the pasta between heated serving bowls and serve immediately with the remaining parmesan on the side.