Stracci with B.C. Morel Mushrooms, Garlic, Parsley, Thyme, Lemon and Grana Padano
After honing his skills in some of Vancouver's award-winning restaurants (most recently Cibo Trattoria), Chef Faizal Kassam's latest venture, Terroir Kitchen brings together Southern European tapas-style plates of French, Spanish, Italian and North African origin with locally sourced ingredients. Recreate his dining experience in your kitchen with this delicious summer-inspired recipe.
325 ml egg yolks
500 g “00” flour
Splash olive oil
Using a Kitchen Aid mixer, add all the ingredients and mix on low until a “dough ball” is formed. If needed, add an extra egg yolk to bind further.
Mix for 30 minutes.
Wrap the dough in cling wrap. Reserve.
1 lb B.C morel mushrooms, cleaned and halved
60 g unsalted butter
1 clove garlic, sliced
2 sprigs fresh thyme, picked and chopped
1 bunch Italian parsley, picked, washed and chopped
Juice of 1/2 lemon
Bring a large pot of salted water to a rolling boil.
Using a rolling pin (or better yet, pasta roller), roll out the dough to the stage where you can achieve maximum thinness without breakage. (If using a pasta machine, setting “1” is preferred.)
Cut the sheet into roughly cut squares.
Using a heavy bottomed saucepan on medium heat, add butter and garlic. Cook for 2 minutes until the garlic starts to brown on the edges.
Add thyme and cook in the butter, add morels and season with salt. Cook for 3 to 4 minutes until the moisture has evaporated from the mushrooms.
Add 2 oz of salted water (from the pasta pot) to emulsify the butter sauce.
Cook fresh pasta for 1 to 2 minutes, strain and add to mushroom sauce. Add parsley and lemon juice. Check for seasoning.
Plate the pasta and garnish with Grana Padano shavings.
Safeeya is a graduate of BCIT's Broadcast Journalism program, and loves writing about all things fashion, pop culture and lifestyle. A professional dancer for over 10 years, she also finds joy in travelling, baking, Beyoncé, and exploring Vancouver with her camera and dog.