Crunchy Porcini Pappardelle
- 1/4 cup olive oil
- 3 1/2 cups Porcini or Pioppino mushrooms chopped
- 7 tbsp. white wine
- 1 bay leaf
- 3 thyme sprigs, leaves picked and chopped
- 1/2 tsp. sugar
- 2/3 cup heavy cream
- 1 lemon zested
- 1 garlic clove, crushed
- 3 tbsp. chopped parsley
- 3 tbsp. Panko breadcrumbs
- 1 bunch broccolini
- 9 oz. dried pappardelle
Bring a large pot of salted water and a small pot of salted water to a boil. Heat the olive oil over medium-high in a large saucepan and saute the mushrooms until they start taking on color, stirring occasionally. Add the wine, bay leaf, thyme and sugar. Bring to a boil and reduce the liquid by two-thirds. Add the cream and stir to mix. Taste and plenty of salt and pepper. Keep warm.
Mix together the lemon zest, garlic and parsley. In a pan over medium heat, toast the panko until golden, stirring occasionally. Pick any leaves from the broccolini, then cut into 2 ? inch long pieces (stalks and florets). If the stalks are thick, cut them along the center in half or into quarters. Blanch in the small pot of boiling water for 2 minutes and drain.
Add the pasta to the large pot of boiling water. When the pasta is just ready, add the broccolini to the cream sauce to reheat. Drain the pappardelle, keeping some of the cooking liquid, and stir with the cream sauce, add half of the parsley mix. If the sauce seems dry, add some of there served cooking liquid.
Transfer the pasta to a serving bowl. Stir the rest of the parsley mix into the panko and sprinkle generously over the pappardelle, then serve immediately.