The French Côte de Provence Domain de Beaupré was a rosé wine I’d been saving for a special occasion. It was delicious at the beginning of the meal but seemed to turn a little sour at the end. If I made this again, I’d go Italian all the way.
When I saw this delectable Italian artisan pasta (sagne torte) at our local deli, d’Paolo & Sons, I couldn’t resist. Too elegant and tasty to be smothered in sauce, I came up with the following recipe that accented the rabbit every bit as much as I’d hoped it would.
Sandra’s pasta con funghi
4 cups whole dark mushrooms, then chopped fine
6 scallions, chopped fine
2 garlic cloves, chopped fine
olive oil to cover bottom of frying pan
pat of butter
1/2 cup dry white wine
3 tablespoons crème fraîche
salt & pepper
au jus from the roasted rabbit
note: As always, I eyeball ingredients: oil, butter, white wine, crème fraîche. You must sense how much you need and add more if necessary. The sauce is not meant to be “runny,” so go easy on the wine. You achieve the right texture with the crème fraîche, which also binds the flavors. Salt and pepper is according to taste.
sauté onions and garlic in olive oil and butter for 3 minutes
add mushrooms, salt and pepper
sauté until soft, turning gently
add white wine
simmer 5 minutes
add crème fraîche and turn.
turn off heat and let sit until ready to eat.
boil pasta in salty water according to instructions (about 9 minutes, stirring every 1-2 minutes). DO NOT OVERCOOK!
while pasta is boiling, warm the sauce gently
drain pasta but do not rinse
turn onto a platter
add mushroom sauce and turn quickly and gently
spoon generous amount of the au jus (sauce) from the rabbit over the pasta
There’s a bit of an interesting story surrounding this picture. And I’m not talking about the wild adventures through Central America that led up to this moment. We had planned a wonderful wedding and dinner at the San Angel Inn, a beautiful 16th century colonial restaurant now in southern Mexico City. Just one month before the wedding, I came down with hepatitis, amoebic dysentery and salmonella. With the doctor’s assurance that I’d be fine for the wedding date, we didn’t change our plans.
Three days before the wedding, we accepted the reality that I was not going to stand out of bed for more than an hour. Jesper quickly arranged for the Mexican judge to come to us instead of the San Angel Inn. BTW, all marriages in Mexico are civil. The religious ceremony comes after and has no legal status. My girlfriend rescued the dress which I had intended to sew myself, finishing the last touches at the last minute, and our friends crowded into our apartment in Coyoacan overlooking Mexico City.
I literally stood up, got dressed, inked my thumbprint into a massive ledger, gave the appropriate responses in Spanish to the questions posed by the judge – and then went back to bed. As you can imagine, there were quite a few jokes about the bride waiting in the next room.
What easily could have been taken as a terrible omen didn’t turn out that way. 40 years later, we’re still holding hands. And still smiling.
If you’ve hit a wall and your void, infertile mind refuses to sprout new ideas, then I’ve got a few tips that will break the barrier. Click below to link to my creativity article, If it is to be, it is up to me, just published in the winter 2015 edition of Choices Magazine.
10 easy steps to creative solutions that open your subconscious and allow you to connect with your inner genius.
10 easy steps that only you can take. If it is to be, it is up to you.
Relax your mind. Let your muses sing freely in your ear!