There are two kinds of restaurant eaters. Those that try a new dish every time they eat out and those that order the same thing every single time. I have to admit that while I love to try to new things, there are certain dishes that I end up ordering every single time, even when I fully intented to order something else. That's the case with the Papedelle pasta. Creamy pasta that is true comfort food any time of the week.
Ottimo Cafe is an upscale all-dairy restaurant that masterfully combines the casual and the fine to create the most exquisite dining experience. Fresh dishes, new flavor combinations. You can always find something delicous to order.
When we asked Ottimo Cafe if they would share with us a dish for Shavuos we figured they would never share the Paparadelle Pasta. If they would, we wouldn't have a reason to come eat there as often as we do. But they did! Not to worry, we've found some other ideas to replace the standard order. How do these dishes sound?
FRESH MUSHROOM BASKET - roasted mushrooms, crispy fried mozzarella, caramelized red onion, toasted sesame, honey balsamic glaze. Or PENNE JASON - fresh mushrooms, roasted sweet potatoes, garlic and fresh parsley sautéed in brown butter.
At Ottimo we hand make our Papparadelle Pasta. But when making it at home, a store bought Pappardelle will suit just fine. Play around withe the recipe. Try using whole wheat pasta, or your favorite pasta.
Pappardelle (sg.: pappardella) are large, very broad fettuccine. The name reportedly derives from the verb "pappare", to gobble up. The fresh types are two to three centimetres (¾-1 inch) wide.
3 oz butter, diced small
2 oz sliced shallots
4 oz thinly sliced roasted red peppers
2 oz roasted garlic
1 cup cream
1 cup sun-dried tomato cream sauce (see recipe below)
2 tablespoon Sherry
Salt and pepper
Sundried Tomato Cream Sauce:
4 oz sundried tomatoes
1 cup cream
1 tablespoon chopped basil
Sun-dried tomato cream sauce:
Scald the cream* and add the tomatoes and basil to the pot. Puree the cream and tomato mixture to a fine paste. Refrigerate up to a week.
1. In a large pan heat the butter and sauté the shallots and roasted red peppers.
2. Add the roasted garlic and cream. Bring to a simmer.
3. Add the sun-dried tomato cream sauce and sherry. Simmer for two minutes.
4. Toss with the cooked pasta and season to taste with salt and pepper.
*Scalded cream is cream that has been heated to 82 °C (180 °F). Heat up the cream just below the boiling point.
Click here to print or review the Papardelle Pasta.