The Brandy Cream sauce was meant to have a Shallot but I used it the other night with my Asparagus and Cannellini bean dish. D was thrown off his game. He was very close to using a red sauce instead. I suggested he roll with it and use garlic instead. I am glad he did. I get easily bored by red sauce, even a Puttanesca.
Brandy Cream Sauce with Cherry Tomatoes on Porcini Ravioli
400 g Porcini Ravioli from Bosa
12 Cherry Tomotoes
2 cloves Garlic (or 1 shallot)
1.5 t dried Basi
1/4 c Brandy
1/2 c Cream
1/4 c pasta cooking Water
Salt and Pepper
1 t Truffle Oil (optional)
In a large pot, boil water for the pasta with a good half handful of salt. Add the pasta when the water boils. The pasta should take 10-12 minutes and the sauce about the same.
In a large sautee pan, heat some olive oil in medium. Sautee the garlic for 1 minute. Add the Cherry Tomatoes cut in half and the basil. Sautee for a few minutes until the tomatoes soften.
Add the brandy by circling the pan. Simmer for a few minutes. Most of the alcohol will evaporate but contrary to popular belief and food shows, it will never fully cook off, even if you flame it. The only way to do that is to cook it for a long long time, longer than is tasty for such dishes. Add a few tablespoons of the pasta boiling water if it gets too thick or dry.
If the sauce is ahead of the pasta, turn down the heat and set the tomatoes aside for a few minutes.
Okay back on track, pasta is a few minutes away. Add the cream and simmer. Season with salt and pepper to taste. Add more pasta water if too thick but not too much because some water will be clinging to the pasta.
Turn the heat off the pasta when done. Spoon the ravioli with a slotted spoon into the pan with the sauce. Toss gently and serve.
Top with some freshy grated parmesan and a dribble of truffle oil to bring out the mushroomy goodness. MMMMM!!!! We are getting the Porcini one again to be sure and the cream sauce was perfect with it. Did not drown out the flavour.
Baby Greens with Tarragon Mustard Vinagrette
3 - 4 c washed Gaby Greens mix
1/4 c chopped fresh Cilantro
1 T Tarragon Mustard
2 T Red Wine Vinegar
4 T Extra Virgin Olive Oil
Salt and Pepper
In a large salad bowl, whisk the Mustard and Vinegar until smooth. Drizzle the oil in, in a thin stream while whisking continuously. Season with Salt and Pepper to taste.
Toss the greens right in the dressing in the bowl.
Yum!
No comments:
Post a Comment