Pasta Genevieve

In case you missed it, here is the repost of the first daughter-inspired pasta dish. I've made this only for family and close friends, and consider it not only a personal classic, but a dish worthy of bearing her name. It is earthy, but delicate and fragrant with luscious textures. The original recipe fed 12, so you'll have to scale it down for smaller groups, but don't skimp on the wine, soave classico or orvieto classico are highly preferred, or the olive oil (Giachi Primolio is the best I've found anywhere, even all over Italy). The picture below is from a recent preparation, we jazzed it up with some crispy shallots which added an anise note.

From gastronomic guesswork

Pasta Genevieve
Linguine with Portobello Mushrooms
steeped in Soave Classico, Shallots & Fine Herbes
finished with Toasted Walnuts, Rosemary
& Artisan Olive Oil

– hollow, clean & dry 2-3 lbs portobello mushrooms
– chop mushrooms (1/2 - 3/4" cubes)
– peal & chop shallots (8)
– boil salted water (HUGE pot with pasta insert)
– toast walnuts
– finish walnuts with freshly chopped (finely) rosemary & olive oil, prefer young / non-woody rosemary stems
– sweat Butter + chopped shallots (10)
– slightly reduce wine (1 bottle) & small amount of champagne vinegar
– steep mushrooms
– add fine herbes & salt
– remove mushrooms & remove sauce from heat
– optionally, toss the mushrooms with a small amount of rosemary-infused olive oil, and a little gray sea salt
– cook pasta (3+ packages)
– slightly thicken sauce with butter & adjust seasoning
– combine pasta, mushrooms & sauce (warm everything)
– portion pasta & mushrooms
– finish with walnuts & artisan olive oil

This dish is my interpretation of what a Provencale & provincial French pasta might taste like, if pasta was their thing. It is a somewhat intricate play on pasta en brodo. Why French pasta? Well my daughter Genevieve is, after all, named for the patron saint of Paris.