Magazine article Sunset

Farmers' Market Special: Posy and Porcini Pasta Makes a Beautiful Autumn Meal. (Food: Guide)

Magazine article Sunset

Farmers' Market Special: Posy and Porcini Pasta Makes a Beautiful Autumn Meal. (Food: Guide)

Article excerpt

Short of a roadside produce stand, farmers' markets are about the most direct route fruits and vegetables can take from field to kitchen. And occasionally, two or three items appear in markets at the same time that together capture the beauty and earthiness of the harvest.

In early fall, porcini mushrooms and zucchini blossoms are just such a pair. Porcinis have two seasons a year--spring and fall--and zucchini squash, of course, are available in spades (and therefore the blossoms too) all summer long in the West. But in the fall, they overlap.

Chef Matt Lyman of One Pico, at Santa Monica's Shutters on the Beach hotel, takes full advantage of produce timing, shopping at the farmers' market for the restaurant's seasonal menu. When I trailed him through the market, he bagged delicate young zucchini blossoms and fresh porcinis, then later stirred the blossoms into pasta and shaved the mushrooms over the top. Since the porcinis and the squash blossoms available aren't always quite so delicate, I saute the mushrooms and quarter the petals of the flowers.

1. In a 5- to 6-quart pan over high heat, bring 3 to 4 quarts water to a boil. Add orecchiette and cook, stirring occasionally, until barely tender to bite, 15 to 18 minutes.

2. Meanwhile, rinse and drain zucchini blossoms; reserve about four blossoms for garnish. Pull petals from remaining blossoms and cut lengthwise into quarters; discard tough stem ends and other parts.

3. Pour 2 tablespoons olive oil into a 10- to 12-inch frying pan over medium-high heat; when hot, add garlic and porcini and stir just until mushrooms are limp and liquid is evaporated, 5 to 6 minutes. Stir in herbs and remove from heat. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.