DigitalCookbook_StatehoodMedia_Nov2017

MAIN DISHES //
The Mansion Restaurant (Eastsound, WA) // SERVES 4 // 2 hours
PAPPARDELLE
WITH BROWN BUTTER HAZELNUT RAGU
8 ounces fresh pappardelle pasta
(or dried if fresh is not available)
½ cup hazelnuts, skins removed
1 bunch fresh thyme, leaves only
Olive oil, for sautéing
Kosher salt, to taste
Fresh ground black pepper, to taste
1 ½ cups heavy cream
¼ cup white wine
2 ounces Cherry Valley Dairy
whey ricotta
½ cup Cherry Valley Dairy
cultured butter
optional
Soft poached egg
Parmigiano-Reggiano cheese
SERVING OPTION
Top pasta with a
lightly poached egg and
freshly grated Parmigiano-
Reggiano cheese. The runny
yolk will add another level
of richness to the dish.
fOR TOASTED HAZELNUTS
Preheat oven to 300 degrees. Spread hazelnuts on a
baking sheet and toast until golden-brown, 20 to 30
minutes. Remove from oven, peel off skin, let cool
and chop coarsely. Set aside.
FOR BROWN BUTTER
Place butter in a small pan and cook on high heat
until it just starts to bubble. Turn down heat and
continue to cook until butter is very dark brown
and starts to smell like toasted nuts. Remove from
heat and pour right away into a cold, nonreactive
container so the butter will stop cooking.
Refrigerate at least 1 hour or until the mixture is
solidified.
Heat olive oil in a saucepan over medium heat.
Add hazelnuts to lightly toast. Season with salt and
pepper and add heavy cream and white wine.
Bring the cream to a boil, then simmer until
reduced by almost half.
While the sauce is cooking, boil the pasta to your
desired doneness, or per package instructions.
When the sauce has reduced, toss in the cooked
pasta. If the sauce is too thick, add a touch of pasta
water. Toss in whey ricotta and fresh thyme, and
stir in 1 tablespoon of the solidified brown butter.
Season to taste with more salt and pepper. Serve
immediately in warm dishes.
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RECIPES & COCKTAILS FROM THE PNW // STATEHOOD MEDIA