2 shallots, peeled, minced
6 tablespoons butter
2 cloves garlic, minced
1/2 cup morel or crimini mushrooms, chopped
Salt and freshly ground black pepper
1 cup grape or cherry tomatoes, halved
2 tablespoons extra virgin olive oil
1 pound fresh pappardelle pasta
2 zucchini
2 yellow squash
2 shallots, peeled, minced
6 tablespoons butter
2 cloves garlic, minced
1/2 cup morel or crimini mushrooms, chopped
Salt and freshly ground black pepper
1 cup grape or cherry tomatoes, halved
2 tablespoons extra virgin olive oil
1 pound fresh pappardelle pasta
2 zucchini
2 yellow squash
PREPARATION
At Least One Day Ahead:
- Place shallots and butter in 8-inch sauté pan on Wolf Gas Cooktop over medium heat.
- Sauté for 4 to 5 minutes until translucent.
- Add garlic and continue to cook 2 to 3 minutes more.
- Mix in mushrooms and cook 10 minutes more. Season with salt and pepper.
- Place in airtight container. Place in Sub-Zero refrigerator overnight or up to one week.
To Dehydrate Tomatoes:
- Position oven rack to rack position 3 in Wolf M Series Oven.
- Place tomatoes on a Wolf dehydration rack.
- Place prepared rack in oven. Place door stop on door latch.
- Touch or turn oven to Dehydrate* at 135°F.
- Dehydrate for 2 to 3 hours or until partially dehydrated but not dry out.
- Remove from oven and allow to cool.
- Toss with extra virgin olive oil, salt and pepper.
Preparation:
- Pour 10 cups (2.4 L) water in the basin of the Wolf steamer.
- Heat to 200°F, covered with steamer lid.
- Using a vegetable peeler, shave long ribbons from zucchini and squash, avoiding the center seeded area.
- In perforated pan, place fresh pasta, zucchini and squash.
- Place pan in steamer. Cover with lid and cook 5 minutes or until crisp but tender.
- Toss pasta with melted morel butter and top with tomatoes.
*Please follow directions for dehydration in the Wolf use and care book.
PREPARATION
At Least One Day Ahead:
- Place shallots and butter in 8-inch sauté pan on Wolf Gas Cooktop over medium heat.
- Sauté for 4 to 5 minutes until translucent.
- Add garlic and continue to cook 2 to 3 minutes more.
- Mix in mushrooms and cook 10 minutes more. Season with salt and pepper.
- Place in airtight container. Place in Sub-Zero refrigerator overnight or up to one week.
To Dehydrate Tomatoes:
- Position oven rack to rack position 3 in Wolf M Series Oven.
- Place tomatoes on a Wolf dehydration rack.
- Place prepared rack in oven. Place door stop on door latch.
- Touch or turn oven to Dehydrate* at 135°F.
- Dehydrate for 2 to 3 hours or until partially dehydrated but not dry out.
- Remove from oven and allow to cool.
- Toss with extra virgin olive oil, salt and pepper.
Preparation:
- Pour 10 cups (2.4 L) water in the basin of the Wolf steamer.
- Heat to 200°F, covered with steamer lid.
- Using a vegetable peeler, shave long ribbons from zucchini and squash, avoiding the center seeded area.
- In perforated pan, place fresh pasta, zucchini and squash.
- Place pan in steamer. Cover with lid and cook 5 minutes or until crisp but tender.
- Toss pasta with melted morel butter and top with tomatoes.
*Please follow directions for dehydration in the Wolf use and care book.
2 shallots, peeled, minced
6 tablespoons butter
2 cloves garlic, minced
1/2 cup morel or crimini mushrooms, chopped
Salt and freshly ground black pepper
1 cup grape or cherry tomatoes, halved
2 tablespoons extra virgin olive oil
1 pound fresh pappardelle pasta
2 zucchini
2 yellow squash
PREPARATION
At Least One Day Ahead:
- Place shallots and butter in 8-inch sauté pan on Wolf Gas Cooktop over medium heat.
- Sauté for 4 to 5 minutes until translucent.
- Add garlic and continue to cook 2 to 3 minutes more.
- Mix in mushrooms and cook 10 minutes more. Season with salt and pepper.
- Place in airtight container. Place in Sub-Zero refrigerator overnight or up to one week.
To Dehydrate Tomatoes:
- Position oven rack to rack position 3 in Wolf M Series Oven.
- Place tomatoes on a Wolf dehydration rack.
- Place prepared rack in oven. Place door stop on door latch.
- Touch or turn oven to Dehydrate* at 135°F.
- Dehydrate for 2 to 3 hours or until partially dehydrated but not dry out.
- Remove from oven and allow to cool.
- Toss with extra virgin olive oil, salt and pepper.
Preparation:
- Pour 10 cups (2.4 L) water in the basin of the Wolf steamer.
- Heat to 200°F, covered with steamer lid.
- Using a vegetable peeler, shave long ribbons from zucchini and squash, avoiding the center seeded area.
- In perforated pan, place fresh pasta, zucchini and squash.
- Place pan in steamer. Cover with lid and cook 5 minutes or until crisp but tender.
- Toss pasta with melted morel butter and top with tomatoes.
*Please follow directions for dehydration in the Wolf use and care book.
