Details

Pappardelle with creamy mushroom ragout
Serves 1 person
25 minutes

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Ingredients:
4 ounces heavy cream
1 egg yolk
1/2 ounce olive oil
1 ounce speck or smoked prosciutto, diced
1/2 shallot, sliced thin
6 cremini mushrooms, sliced
1 clove garlic, minced
4 ounces pappardelle pasta, cooked al dente
2 ounces grana padano
1 pinch chopped chives
Salt and black pepper to taste

Directions:
In a mixing bowl, whisk heavy cream into egg yolk. Refrigerate until needed.

Heat a medium sauté pan over medium high heat. Add olive oil to the pan. Swirl to heat the oil and then add the speck. Sauté the speck until light brown, then add the shallots.

When the shallots start to become translucent, add the mushrooms and then the garlic. Cook for 30 seconds and then add cream mixture and black pepper to taste. Bring to a simmer but do not boil or the egg will curdle. Reduce heat to low.

Drop the pre-cooked pappardelle into boiling water and warm for 20 seconds. Add pasta to the sauce, toss with grana padano and chopped chives. Add salt and pepper to taste.

Tryst
4 E. Atlantic Ave., Delray Beach
(561) 921-0201
www.trystdelray.com
Hours: Lunch: Monday-Friday, 11:30 a.m. - 3 p.m.
Happy hour bar menu: Monday-Friday, 4 - 7 p.m.
Dinner: Monday-Thursday, 5:30 p.m. - 10 p.m.; Friday-Saturday, 5:30 - 11 p.m.; Sunday, 3 - 10 p.m.

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