|Fresina's Whole Wheat Elena Piccola Pasta, Mushroom-Oregano Brown Butter Sauce|
|Pinot Grigio with Course 1, Sangiovese with Course 2, Presecco with Course 3|
I titled a recent class "Three Gluttonous Sins: Butter, Bacon, and Chocolate." Each course was also paired with an exceptional Italian wine from International Wine and Spirits. Here is the recipe and result from course one. The other two will follow in other posts.
Course 1: Fresina's Whole Wheat Elena Piccola Pasta, Mushroom-Oregano Brown Butter Sauce1/2 Pound (two sticks) of Sweet Cream Butter, Divided
1 Yellow Onion, Finely Diced
8 Cloves Garlic, Minced
1/2 Cup of Fresh Oregano Leaves, Plus More for Garnish
1 Tbsp Veal Demi-Glace
1 Cup Chopped Mushrooms (Mini Portabellas)
Fresina's Whole Wheat Elena Piccola Pasta
Parmesan Reggiano Cheese
Kosher Salt and Freshly Ground Black Pepper
Boil slightly salted water over high heat to prepare for the pasta.
As water is heating, prepare the sauce. Over medium high heat in a sauce pan, melt 2 Tbsp of butter. Add the chopped onion and sauté until they start to become translucent. Add the garlic, oregano, demi-glace, and mushrooms and continue to sauté for a few minutes. Add the remainder of the butter and melt into the sauce, stirring all the flavors together. Reduce heat and allow the sauce to simmer, browning the butter slightly. Taste, and adjust seasoning with salt and pepper.
With water at a rolling boil, add the 8 ounce box of Fresina's Whole Wheat Elena Piccola Pasta. Stir until the water returns to a rolling boil. Cook for approximately 4-5 minutes, stirring occasionally, until the pasta reaches and al dente stage. Remove the pasta from the water and add it to the sauce pan with the sauce. Stir it all together and plate. Add freshly chopped oregano and grated Parmesan cheese. Bellissimo!