Stracci with B.C. Morel Mushrooms, Garlic, Parsley, Thyme, Lemon and Grana Padano

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.

Pasta ingredients

  • 325 ml egg yolks
  • 500 g “00” flour
  • Splash olive oil

Instructions

  1. 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.
  2. Mix for 30 minutes.
  3. Wrap the dough in cling wrap. Reserve.

Sauce ingredients

  • 1 lb B.C morel mushrooms, cleaned and halved
  • 60 g unsalted butter
  • 1 clove garlic, sliced
  • 2 sprigs fresh thyme, picked and chopped
  • Kosher salt
  • 1 bunch Italian parsley, picked, washed and chopped
  • Juice of 1/2 lemon

Instructions

  1. Bring a large pot of salted water to a rolling boil.
  2. 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.)
  3. Cut the sheet into roughly cut squares.
  4. 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.
  5. 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.
  6. Add 2 oz of salted water (from the pasta pot) to emulsify the butter sauce.
  7. Cook fresh pasta for 1 to 2 minutes, strain and add to mushroom sauce. Add parsley and lemon juice. Check for seasoning.
  8. Plate the pasta and garnish with Grana Padano shavings.

Yield: 3 to 4 servings