Ok, so far I have crisped up some delish prosciutto from Italia, browned some mushrooms in butter...amazing. The smell of the butter is so sweet and the mushrooms have soaked up all the browned, smoky butter goodness. I whisked together eggs, cream, and freshly grated parmesan and grano padano from Wisconsin. I am in food heaven right now!!!
The pappardelle, wide flat egg-pasta, are freshly made in Italy. I purchased them at Convito in Plaza del Lago on Sheridan Road. They only need to be cooked for a few minutes, make sure to not overcook or they will get mushy and lose their wonderful texture. Also, the pasta will keep cooking for a couple minutes after you drain them. I usually undercook them and then save some of the pasta water and add the pasta in the sauce with the leftover pasta water and cook for a minute or so longer. Because the pasta is undercooked, it soaks up all the wonderful flavor of the sauce and the salty-starchy pasta water so the pasta has soooo much flavor inside of it as well as the flavor of the sauce.
The combination of the crispy, salty prosciutto, the creamy pappardelle, and the crisp green peas is so delicioso!!! Talk about comfort food...it's right here baby!
Ciao!
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