Crunchy pappardelle

Name: How to cook Crunchy pappardelle - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serve 2 servings
Cuisine: Us

Introduce

Chef :

Santy Coy

Crunchy pappardelle

#italianfood #italian #vegerarian #mushroom #whitewine #bayleaf #thyme #heavycream #lemon #pankobreadcrumb #broccolini #parppadelle #pasta #delicious #lunch #dinner

Ingredient

Food ration :

Serve 2 servings

Cooking time :

25 minutes

1/4 cup

thyme springs, leaves picked and chopped

1/2 tsp

Cooking instructions

* Step 1

Bring a large pot of salted water and a small pot of salted water to a boil.

* Step 2

Heat the olive oil over medium high heat in a large saucepan and saute the mushroom until they start taking on colour, stirring occasionally.

* Step 3

Add the wine, bay leaf, thyme and sugar. Bring to the boil and reduce the liquid by two thirds.

* Step 4

Add the cream and stir to mix. Taste and add plenty of salt and pepper. Keep warm.

* Step 5

Mix together the lemon zest, garlic and parsley. In a pan over medium heat, toast the panko bread crumb, stirring occasionally.

* Step 6

Pick any leaves from the broccolini, then cut into 2 1/2 inch long pieces (stalks and florets.) If the stalks are thick, cut them along the center in half or into quarters. Blanch in the small pot of boiling water for 2 minutes and drain.

* Step 7

Add the pasta to the large pot of boiling water.

* Step 8

When the pasta is just ready, add the broccolini to the cream sauce to reheat.

* Step 9

Drain the pappardelle, keeping some of the cooking liquid, add stir with the cream sauce; add half of the parsley mix. If the sauce seems dry; add some of the reserved cooking liquid.

* Step 10

Transfer the pasta to a serving bowl. Stir the rest of the parsley mix into the panko breadcrumb and sprinkle generously over the pappardelle, then serve immediately