Friday, November 25, 2016

Campanelle with Smoked Turkey, Portobello, Zucchini and Black Peppercorn Parmigiana Crème Fraîche

     A Rich Satisfying Pasta For Chilly Weather!
     Campanelle Pasta translates to "Horn Pasta."  Campanelle Pasta is also called "bells, little bells and flower pasta."  Campanelle is an Italian artisan pasta that really looks good on a plate.  The shape of campanelle can pick up any kind of sauce, including olive oil sauces.
     Crushed Black Peppercorn Parmegiana Crème Fraîche is the same sauce that many restaurants market as Alfredo Sauce.  A true Alfredo Sauce has no cream in it.  Real Alfredo Sauce is made with only butter and cheese, which is slowly stirred till it gains a thick creamy consistency.
     Crème fraîche is half soured cream.  The way crème fraîche is supposed to be made is to let cream sit uncovered in open air for a few hours, then the cream is refrigerated overnight.  After about 20 hours, the cream will become half soured cream and the texture will become dense.
     There is a fine line between crème fraîche and spoiled cream.  Airborne pathogens can contaminate the cream when it is left at room temperature, so the old method of making crème fraîche is no longer approved by restaurant health inspectors.  The safest way to make crème fraîche is to blend cream with sour cream.  Sour cream is just a thicker version of crème fraîche.  The flavor of sour cream blended with cream is the same as old fashioned crème fraîche and it is approved by health inspectors.
     Turkey has become popular in Italy in recent years.  Good fresh smoked turkey has a very appealing flavor.  Most lunch meat smoked turkey is artificially flavored with a smoke flavored liquid.  Real smoked turkey has a dark colored skin.  When the skin is removed, the meat underneath has a nice pinkish white color.  Turkey is a large bird, so just one smoked turkey wing has enough meat to make 2 to 3 portions of today's pasta recipe.
     I usually publish a few recipes each year that can be used for leftover Thanksgiving turkey.  Turkey a la King and Turkey Tetrazzini have to be the all time favorites.  A simple cream pasta, like today's recipe is a nice choice too, especially if the Thanksgiving turkey was smoked.  
     Campanelle with Smoked Turkey, Portobello, Zucchini and Black Peppercorn Parmigiana Crème Fraîche:
     This recipe yields 1 pasta entrée.
     Portobello, Italian Brown Mushrooms and Crimini are all names for the same field mushroom!  Cave Button Mushrooms are in the same mushroom family, but they are a different strain.  
     Step 1:  Cook 1 portion of Campanelle Pasta in a pot of boiling water over high heat till it is al dente.
     Cool the pasta under cold running water.
     Drain the water off of the pasta.
     Set the pasta aside.
     Step 2:  Heat a wide sauté pan over medium heat.
     Add 1/2 tablespoon of olive oil.
     Add 1 teaspoon of unsalted butter.
     Add 1 minced garlic clove.
     Add 1/4 cup of chopped Bermuda Onion (or Sweet Vidalia Onion).
     Sauté till the onions start to turn clear in color.
     Step 3:  Add 1/3 cup of half moon shaped zucchini slices.  (demi lune)
     Cut 1 medium size portobello mushroom in half.
     Cut the mushroom halves into thin slices.
     Add the mushroom to the pan.
     Sauté the till the zucchini is al dente.
     Step 4:  Add 4 ounces of smoked turkey wing meat that is cut into bite size pieces.
     Briefly sauté for a few seconds, till the smoked turkey becomes aromatic.  (Smoked turkey is already fully cooked!)
     Step 5:  Add 2/3 cup of cream.
     Bring the cream to a gentle boil.
     Step 6:  Reduce the temperature to medium low/low heat.
     Add 1/3 cup of sour cream.
     Stir the sauce till the sour cream is combined and the sauce comes to a gentle simmer.
     Step 7:  Add 2 tablespoons of finely grated Parmigiana Cheese while stirring.
     Add 1 small pinch of sea salt.
     Add 3 pinches of crushed black peppercorn.
     Stir the sauce till the cheese melts into the crème fraîche.
     Step 8:  Reduce the temperature to very low heat.
     Gently simmer and reduce till the sauce is a medium thin consistency that can coat a spoon.  (If the sauce becomes too thick, add a splash of milk.)
     Step 9:  Add the prepared Campanelle Pasta to the sauce.
     Add 1 tablespoon of thin sliced green onion.
     Add 1/2 teaspoon of finely chopped Italian Parsley.
     Toss the sauce and pasta together.
     Step 10:  Remove the pan from the heat.
     Mound the pasta on a plate.
     Garnish the plate with an Italian Parsley sprig.
     This is not a traditional Italian pasta, but new modern Italian turkey recipes are en vogue!            

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