Crunchy Pappardelle

Crunchy Pappardelle Recipe | Italian Pasta Dish with Mushrooms and Broccoli

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Crunchy Pappardelle is a delicious and creamy pasta dish that is perfect for a cozy night in. The combination of tender pappardelle pasta, creamy mushroom sauce, and crispy breadcrumbs creates a dish that is both comforting and satisfying.

History

Pappardelle is a type of pasta that originated in Tuscany, Italy. It is a wide, flat pasta that is perfect for soaking up rich and creamy sauces. The addition of mushrooms and breadcrumbs to this dish adds a crunchy texture that takes it to the next level.

Ingredients

50 ml olive oil
250 g button mushrooms, cleaned and halved
100 ml white wine
1 bay leaf
3 thyme sprigs, leaves picked and chopped
0.5 tsp caster sugar
150 ml double cream
salt and black pepper
grated zest of 1 lemon
1 garlic clove, crushed
3 tbsp chopped parsley
20 g panko breadcrumbs
250 g Tenderstem or sprouting broccoli
250 g pappardelle

How to prepare

Heat the oil in a large saucepan, then sauté the mushrooms, stirring occasionally, until they start to brown.
Add the wine, bay leaf, thyme, and sugar. Bring to a boil and reduce the liquid by two-thirds.
Add the cream and stir to combine.
Taste and season with plenty of salt and pepper.
Keep the sauce warm.
Combine the lemon zest, garlic, and parsley.
In a hot pan, toast the breadcrumbs until they turn golden, stirring occasionally.
Remove and discard any leaves from the broccoli. Cut both stems and florets into 6 cm-long pieces.
If the broccoli stalks are thick, cut them in half or quarters.
Blanch the broccoli in boiling salted water for two minutes, then drain.
Cook the pappardelle in plenty of boiling salted water.
When the pasta is cooked al dente, add the broccoli to the cream sauce to reheat.
Drain the pasta, reserving some of the cooking liquid, and toss it with the cream sauce.
Add half of the parsley mixture.
If the sauce seems dry, add some of the reserved cooking liquid.
Transfer the pasta to a serving bowl.
Stir the remaining parsley mixture into the breadcrumbs. Sprinkle generously over the pappardelle.
Serve immediately.

Variations

Add some cooked chicken or shrimp for extra protein.
Use different types of mushrooms, such as shiitake or cremini, for a different flavor profile.

Cooking Tips & Tricks

Make sure to sauté the mushrooms until they are nicely browned to bring out their flavor.

- Toasting the breadcrumbs adds a crunchy texture to the dish, so be sure to watch them carefully to prevent burning.

- Tossing the pasta with some of the reserved cooking liquid helps to create a creamy sauce that coats the noodles evenly.

Serving Suggestions

Serve the Crunchy Pappardelle with a side salad or some crusty bread for a complete meal.

Cooking Techniques

Blanching the broccoli helps to retain its vibrant green color and crisp texture.

- Tossing the pasta with the reserved cooking liquid helps to create a creamy sauce without adding extra cream.

Ingredient Substitutions

Use heavy cream instead of double cream if it is not available.

- Substitute regular breadcrumbs for the toasted breadcrumbs if needed.

Make Ahead Tips

The sauce can be made ahead of time and reheated before tossing with the pasta.

- The breadcrumbs can be toasted in advance and stored in an airtight container until ready to use.

Presentation Ideas

Serve the Crunchy Pappardelle in a large serving bowl, garnished with extra parsley and a sprinkle of lemon zest.

Pairing Recommendations

Pair this dish with a crisp white wine, such as a Chardonnay or Pinot Grigio.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

- Calories per serving: 450

Carbohydrates

- Pappardelle: 250g

- Breadcrumbs: 20g

- Broccoli: 250g

Fats

- Olive oil: 50ml

- Double cream: 150ml

Proteins

- Button mushrooms: 250g

Vitamins and minerals

Thyme: a good source of vitamin C and vitamin A

- Parsley: high in vitamin K and vitamin C

Alergens

Contains gluten from the pappardelle pasta

Summary

This dish is a good source of carbohydrates, fats, and proteins. It also provides vitamins and minerals from the mushrooms, thyme, and parsley.

Summary

Crunchy Pappardelle is a delicious and satisfying pasta dish that is perfect for a cozy night in. The creamy mushroom sauce, tender pappardelle pasta, and crispy breadcrumbs create a dish that is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a sunny afternoon, and I was visiting my friend Martha in her cozy kitchen. The aroma of garlic and herbs filled the room as she tossed the pappardelle pasta in a skillet, creating a symphony of sizzling sounds.

I watched in awe as Martha expertly cooked the pasta until it was perfectly al dente, then added a mixture of breadcrumbs, Parmesan cheese, and a secret blend of spices. The final result was a dish that was crispy, flavorful, and utterly delicious.

I begged Martha to share the recipe with me, and she graciously obliged. She explained that she had learned to make Crunchy Pappardelle from her Italian grandmother, who had passed down the recipe through the generations. I was thrilled to have the opportunity to learn this traditional dish from someone who had mastered it with such skill and finesse.

Over the next few weeks, I practiced making Crunchy Pappardelle in my own kitchen, experimenting with different variations and tweaks to make the dish truly my own. I added extra garlic for a more robust flavor, toasted the breadcrumbs to enhance their crunchiness, and even tried using different types of pasta to see how they would affect the final result.

As I honed my skills, I began to understand the magic of this dish. The simplicity of the ingredients belied the complexity of the flavors, with each bite offering a symphony of textures and tastes. The crispy breadcrumbs contrasted beautifully with the tender pasta, while the Parmesan cheese added a rich, nutty undertone that tied everything together.

I soon found myself making Crunchy Pappardelle for every occasion, from family dinners to potluck parties. It became my signature dish, earning rave reviews from friends and family alike. They marveled at the unique combination of flavors and textures, and begged me to share the recipe with them.

I was more than happy to oblige, passing on the knowledge that Martha had shared with me. I taught my daughters how to make Crunchy Pappardelle, ensuring that this beloved recipe would continue to be a part of our family tradition for generations to come.

As I look back on the journey that led me to discover Crunchy Pappardelle, I am filled with gratitude for the friends and family who have shared their knowledge and expertise with me. Each recipe I have learned over the years has added a new dimension to my culinary repertoire, enriching my life in ways I never could have imagined.

And so, as I stand in my kitchen, preparing a fresh batch of Crunchy Pappardelle for dinner tonight, I am reminded of the joy and satisfaction that cooking brings me. It is a way to connect with my loved ones, to honor the traditions of the past, and to express my creativity and passion in a tangible, delicious form.

I am grateful for the opportunity to learn and grow through the art of cooking, and I look forward to the countless meals and memories that lie ahead. And who knows? Perhaps one day, I will pass on the recipe for Crunchy Pappardelle to a new generation, sharing the magic and joy of this dish with someone who is just as intrigued as I was all those years ago.