This recipe is part of the One Big Recipe: Loup de Mer Dinner
KIMCHI CREAM PAPPARDELLE
Ingredients:
- 2 cups (470 ml) medium shiitake mushrooms
- 1 sheet of nori seaweed
- 3 scallions
- 2/3-pound (300 g) pappardelle
- 1 tablespoon (15 ml) vegetable oil
- 3/4 cup (180 ml) kimchi
- 1 cup (240 ml) whipping cream
- Black sesame seeds
Method:
Remove the tough stems from 2 cups (470 ml) medium shiitake mushrooms, slice thin.
Make the Nori Matchsticks by using scissors to cut a sheet of nori seaweed into several 2-inch (5 cm) wide strips. Layer the strips onto each other and use scissors to cut the strips into matchsticks. Set aside at room temperature for plating.
Trim and slice 3 scallions into very thin slices, set aside at room temperature for plating.
Place a large pot of salted water (2-3 quarts/liters) on the stove to boil for the Pappardelle.
Add pappardelle to the boiling, salted water for about 4-5 minutes, less time if using fresh.
Heat vegetable oil in a large sauté pan over high heat.
Add the sliced shiitake mushrooms to the veg oil and sizzle 1-2 minutes until starting to brown.
Roughly chop kimchi, add to the pan and toss over the heat for 1 minute.
Add whipping cream, cook 1 minute, until boiling.
Reduce heat and cook for 2 minutes at simmer.
When ready, use a wire strainer or tongs to transfer the cooked pappardelle from the boiling water directly into the pan.
Toss and cook for 2-3 minutes, until the noodles heat through and the sauce is coating them well. Add more of the reserved cooking water if needed.
To Serve:
Lay out six small bowls, use kitchen tongs to divide the cooked pasta into them, scraping over any remaining sauce from the pan.
Garnish with nori matchsticks, chopped scallions, and black sesame seeds.
Wipe the rims of the bowls.
Serve immediately.
