Monday, February 21, 2011

Fresh Pasta and a Weird Herb

I asked the hippie selling organic leafy things if he had some parsley. He did not but offered me a bite of this odd leaf. It has a powerful bitter citrus finish, almost like the leaf if full of lemon zest.

Wide egg noodels, fresh from the pasta lady at the farmers market tossed with a white wine creme fraise sauce using the weird bitter citrus herb:

Diced carrot, onion, celery
1 garlic chopped

Sweat them. It's Mirepoix!

2 cups stock (I have homemade lamb/chicken)
1 cup Sauvignon Blanc
Handful of chopped weird herb. Use parsley otherwise.
Half cup creme fraise

Add stock and wine. Reduce by half, approximately.

Add herbs. Simmer for 10 minutes.

Whisk in creme fresh let it simmer until pasta is ready.

Boil pasta for 3 minutes, then drain and transfer to sauce. Its fine, probably even good, if some pasta water comes along with it. Toss and enjoy.

This came out really well. Fresh pasta is like a million times better then the dried stuff. Maybe for spaghetti and doesn't matter so much, but I think this would not work with the bag of egg noodles.