For the Chanterelle Mushroom Purée
Yield= 450g (1pt)
- 400g chanterelle mushrooms, cleaned
- 100g butter
- 50g shallot, minced
- 5g thyme
- salt, to taste
- champagne vinegar, to taste
- 15g extra virgin olive oil
- Melt the butter over medium heat in saute pan and sweat the shallots.
- Add the thyme and toss for 10 seconds and then add the chanterelle mushrooms.
- Cook the chanterelle mushrooms until the pan is dry.
- Puree in a blender, slowly add in the olive oil.
- Season with champagne vinegar and salt to taste.
For the Taleggio Filling
Yield= 550g; 1 Portion=45g
- 500g taleggio, room temperature
- 50g cream
- Cut up the taleggio into manageable pieces and place in a food processor.
- With the machine on, slowly emulsify the cream into the mixture until it’s smooth.
- Use this filling to fill the pasta and obtain the classic casoncelli shape.
For one portion
- 6ea taleggio casoncelli
- 20g chanterelle mushroom puree
- 20g chanterelle mushrooms
- 2oz corn stock
- 45g Parma butter
- 2g shallot, minced
- 20g corn kernels
- lemon juice, to taste
- Drop the pasta in salted, boiling water and cook for two minutes.
- Heat a medium saute pan over medium heat.
- Add the butter and foam, not browning or melting.
- Add mushrooms and cook until most of the liquid is absorbed.
- Add shallots and continue to cook for one minute.
- Add corn stock and simmer the pan.
- Add pasta to the pan and reduce until the sauce is tight. Season to taste with lemon juice and salt.
- Plate the casoncelli in a straight line and drop a quenelle of the mushroom puree alongside of the pasta.
Recipe courtesy of David Nayfeld, chef-owner of Che Fico in the Bay Area.