Fresh Pasta with Chanterelles, Leeks and Cream

Serves 6

Recipe by Alex Palermo

.

2 T unsalted butter

2T extra virgin olive oil

1 cup thinly sliced leeks, white and pale green parts only

4 cups thinly slices chanterelles

4 cups organic cream

2 pounds fresh pappardelle*

salt

fresh ground pepper

4 T fresh chives, chopped

.

Melt butter and extra virgin olive oil over medium heat in a large, high sided skillet.  Once the butter begins to foam, add the leeks and sauté until soft, about 7 minutes.  Add the chanterelles and toss to coat.  Cook for 10 minutes over medium heat, allowing the chanterelles to soften.  Add the cream, simmer over low heat reducing the cream by half, about 10 minutes.  Add salt and pepper to taste.

.

Cook fresh pappardelle until al dente, reserving 1/4 cup of the cooking liquid.  Toss the hot pasta with the sauce and reserved cooking liquid.  Serve immediately, garnish with fresh chives.

.

*You can buy fresh pappardelle, make your own, or cut fresh pappardelle from fresh lasagna sheets.

.

This sauce is also great on spetzle, or roasted meats.

Serves 6

Recipe by Alex Palermo

photos by Amy Sheridan

.

2 T unsalted butter

2T extra virgin olive oil

1 cup thinly sliced leeks, white and pale green parts only

4 cups thinly slices chanterelles

4 cups organic cream

2 pounds fresh pappardelle*

salt

fresh ground pepper

4 T fresh chives, chopped

.

Melt butter and extra virgin olive oil over medium heat in a large, high sided skillet.  Once the butter begins to foam, add the leeks and sauté until soft, about 7 minutes.  Add the chanterelles and toss to coat.  Cook for 10 minutes over medium heat, allowing the chanterelles to soften.  Add the cream, simmer over low heat reducing the cream by half, about 10 minutes.  Add salt and pepper to taste.

.

Cook fresh pappardelle until al dente, reserving 1/4 cup of the cooking liquid.  Toss the hot pasta with the sauce and reserved cooking liquid.  Serve immediately, garnish with fresh chives.

.

*You can buy fresh pappardelle, make your own, or cut fresh pappardelle from fresh lasagna sheets.

.

This sauce is also great on spaetzle, or roasted meats.