Bigoli al Torchio with Oven Dried Madison Growers Tomatoes, Market Mushroom Trifolati, Bellweather Farms Crescenza Cheese | CUESA

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Bigoli al Torchio with Oven Dried Madison Growers Tomatoes, Market Mushroom Trifolati, Bellweather Farms Crescenza Cheese

Source:

Alessandro Cartumini of Quattro Restaurant & Bar at the Four Seasons Hotel Silicon Valley.

 Serves 5

INGREDIENTS

For the bigoli al torchio
1 pound all purpose flour (plus 5 ounces for dusting)
4 ounces whole milk
1½ ounce soft butter
2 whole eggs

For the tomatoes
5 whole tomatoes, washed, cored and cut into six wedges
2 bunches fresh basil
3 garlic cloves, shaved
Zest of one lemon
Salt, pepper and sugar for seasoning
3 ounces extra virgin olive oil

For the mushrooms
1 pound assorted seasonal mushrooms (morels and chanterelles preferred), washed, dried and cut into large sections
3 garlic cloves, finely chopped
1 teaspoon shallot, chopped
1 sprig sage
2 sprigs rosemary
Salt and pepper to taste
4 tablespoons canola oil

To finish
5 ounces Crescenza cheese
2 ounces grated parmesan cheese
4 tablespoons butter
2 tablespoons extra virgin olive oil
2 bunches fresh basil
2 garlic cloves, thinly shaved

PREPARATION

For the bigoli pasta
1. Combine all ingredients until almost elastic consistency. Let rest in a bowl covered in plastic wrap for 10 minutes.

2. Pass through the torchio 3 times and then cut into desired shape.

3. Cook for 2 minutes in salted boiling water.

For the tomatoes
1. Combine all ingredients together. Cover a sheet pan with parchment paper (or other non-stick ovenproof paper.) Evenly spread all tomatoes onto the parchment paper, being sure not to overlap tomatoes.

2. Bake at 275 degrees Fahrenheit for about 1½ hours, until tomatoes are dried but still chewable.

3. Remove the lemon zest, thyme, and basil and set the tomatoes aside for later use.

For the mushrooms
1. Heat oil in a sauté pan with the herbs. Once the pan is hot, add the mushrooms.

2. Add shallots and garlic and cook over medium high heat.

3. Cook until mushrooms are soft and browned, about 6 - 9 minutes, being sure to stir them without breaking. Season with salt and pepper and remove from heat.

To Finish
1. Heat oil in a sauté pan, add basil and add the pasta, toss well.

2. Season with salt and pepper and add tomatoes.

3. Toss to combine and serve into dishes.

4. Top each dish with a few dollops of Crescenza cheese and the mushrooms…ENJOY!

 

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