I love when I have time alone to experiment in the kitchen. Yesterday, I made dinner — Baked Cannelloni with Spinach/Swiss Chard/Almond Milk Ricotta Cheese Filling. With just 190 grams of double-zero flour and two eggs, I was able to have 11 sheets of pasta (each about 4″ x 6″) to turn into Cannelloni (similar to an earlier post). Served with reheated green beans, it was a delicious meal for the two of us.
In addition, the process of cutting the pasta sheets to size left me with some odd-shaped trimmings for later use. Roughly approximating wide noodles, they were a perfect palette for the wild mushrooms I needed to use today — black trumpets and oyster mushrooms.
I did a little research on the Web to brush up on cooking black trumpets. Minimalist and easy is the answer. I started by chopping a small leek and mincing a garlic clove. These were sautéed in 2 Tbs. of sweet butter and 1 Tbs. olive oil, along with a few small fresh sage leaves. After setting a pot full of water to boil for the pasta, I shelled two pods of fresh Fave Beans, dropped them in the hot, salted water for 2 minutes, and peeled them before setting them aside. When the leeks and garlic were almost done, I added a glass of white wine to the pan and boiled it down. Then I added the mushrooms — the black trumpets (fresh) and the thin strips of oyster mushrooms (already cooked earlier in the week). These cooked with moderate heat in less than five minutes.
The final step was adding the Fave Beans, plus the boiled noodles and some of the pasta water, cooking it long enough to finish the noodles and leave a sauce. All served in a pasta bowl and accompanied by grilled Shishito Peppers and a glass of Nerello Mascalese Bianco by Valenti, one of Nick Mucci’s growers in Sicily. Perfetto!