Archive for October, 2005

Last Thing I Cooked: Pappardelle with Veal, Mushrooms, and Sage

Wednesday, October 26th, 2005

The trick with this is to find some high-quality dried pasta. I got mine at Dom’s in Nolita. It’s rough-textured and egg-based. The veal there is great too..

Be sure to taste and correct seasonings at each stage of cooking.

Start a big pot of salty water to boil.

Chop 1 large-ish shallot and 1 clove garlic.. Slice about 20 fresh sage leaves horizontally into strips. Clean and slice about 15 large white mushrooms or 20 shiitake mushroom caps. Prepare a dredging mixture for the veal in a shallow bowl containing 1 cup all-purpose flour and salt and fresh ground black pepper. Dredge 4 veal scallops.

While you’re chopping and dredging, start a wide heavy bottomed sauté pan over medium-high heat. When you are ready to devote your attention to the stove, add a film of olive 0il. Add the shallots and saute until wilted, about 3 minutes. Add the garlic, sage, and the mushrooms together and cook until the mushrooms release their liquid and the liquid is subsequently cooked off. Add 1/4 cup white wine (don’t drink the whole rest of the bottle in the next 5 minutes either, you lush, because you need more at the end.) and cook until the wine is absorbed. Remove the vegetables from the pan and reserve.

Wipe out the pan and again film with olive oil. Add the veal. Cook about 4 minutes on the first side. The scallops may stick to the pan at first but as they cook the crust will re-adhere to the veal. When this happens, turn the scallops over and cook on the second side. Remove the veal from the pan and reserve.

Add pappardelle to the salty boiling water.

Add another 1/2 cup white wine and athletically poke the bottom of the pan with a wooden spoon while swirling the wine around to capture all the naughty little veal bits into the sauce. Add the reserved vegetables and stir in with the wine to reheat. Add 1/2 cup chicken broth and 1/2 – 3/4 cup heavy cream and stir to combine. Turn heat to low or off while waiting for the pappardelle to cook. When they are al dente, drain (not too vigorously, leave a little pasta water if possible) and add to the sauce pan. If you’ve turned off the burner, turn it back to medium-low, and fold the pasta together with the sauce to coat.

Check the seasonings, then divide the pasta into 4 heated bowls, reserving some sauce in the bottom of the pan. Top each bowl with a veal scallop, then cover with the reserved sauce.

Serves 4.