Last night's dinner was one of those that C asks me to PLEASE write down, lest I forget it and can never recreate it. I have to agree that it was raelly delicious, very simple and equally suited to all the seasons.
I made a Mushroom Tagliatelle that I served with roasted prosciutto-wrapped apricots. In the Fall & Winter, you might do something a little heartier than fruit as an accompaniment.
Mushroom & Prosciutto Tagliatelle with Roasted Apricots
- 3 apricots, quartered and pits removed*
- 8 slices prosciutto
- 2 stalks fresh rosemary
- 1/2 red onion, diced
- 1 c. fresh crimini mushrooms, sliced
- 1/2 c. dried wild mushrooms, reconstituted & chopped
- 1 tbsp flour
- 1/4 c. heavy cream
- 1 1/2 c. beef broth
- 1/2 lb tagliatelle
- Cut 6 pieces of prosciutto in thirds (or whatever really works), and wrap around each apricot quarter. Drizzle with olive oil, and sprinkle with a tablespoon of minced rosemary. Broil for 20 minutes or until prosciutto is crisp and apricots are releasing their juices, turning once halfway through.
- Meanwhile, roughly chop the remaining prosciutto, and add to a saute pan with a little olive oil. Allow it to cook for a few minutes.
- Add the onions (and a bit more olive oil), allowing to become translucent, then add the crimini mushrooms. Allow them to soften a bit, and add the wild mushrooms. Season liberally with salt & pepper and cook until soft and fragrant.
- While the mushroom mixture is cooking, cook the tagliatelle as per the instructions on the package.
- Create a small well in the center of the pan, and make a roux with the flour and a tablespoon of butter. Add the heavy cream and remaining chopped rosemary and cook for a minute longer. Add the broth, bringing to a boil to thicken (5-7 minutes).
- Drain the pasta, and toss with the sauce. Serve with 6 apricots per person.
Serves 2 as a main course.
*Don't use Blenheim 'cots -- slightly more tart apricots are better suited to this dish.
