|An elegant recipe from Chef John Besh for Louisiana Cookin' Magazine.
•1/4 cup olive oil
•1/4 pound morel mushrooms
•1 recipe Homemade Pasta (recipe follows)
Or 1 pound dried linguine or
•1 cup Shellfish Pan Sauce (recipe follows)
•3 tablespoons unsalted butter
•1/2 cup cherry tomatoes, quartered
•1/2 cup fresh fava beans, shelled and peeled
•1/2 pound peeled Louisiana crawfish tails
•salt and freshly ground black pepper, to taste
•1 cup Parmesan cheese, shaved
•6 sprigs fresh chervil
•1 pound or 2 cups semolina flour
•1 tablespoon olive oil
•1 pinch salt
•5 large eggs
Fresh Pan Sauce
•1 tablespoon extra-virgin olive oil
•1 small onion, diced
•2 cloves garlic, minced
•1/4 cup minced fennel
•1 teaspoon crushed red pepper flakes
•leaves from 1 sprig fresh thyme
•1 sprig fresh tarragon
•1 bay leaf
•1/2 cup heavy cream
•1/2 cup dry vermouth
•1 cup shellfish stock
Heat the olive oil in a shallow saucepan over moderate heat. Add the
morels and sauté until soft. Transfer the mushrooms to a plate and set
Using the setting for either linguine or fettuccine on your pasta
machine, cut the fresh pasta, then cook for 3 minutes in a large pot of
boiling salted water, or cook the dry pasta until tender. Drain, return
to the pot, and keep warm.
Heat the shellfish pan sauce in a shallow saucepan (use the same
pan used to sauté the morels) over medium-low heat. Just before
serving, whisk in the butter a bit at a time. Add the tomatoes, fava
beans, crawfish, and sautéed morels.
Cook for 2 minutes, and season with salt and pepper. Divide the pasta
into bowls, ladle on the crawfish stew, and garnish with fresh shavings
of Parmesan cheese and chervil sprigs.
Flour for fresh pasta can be all-purpose, which makes softer noodles, or
harder—bread flour or semolina (milled durum wheat), which makes
sturdier pasta with more bite. The recipe determines which you’ll
choose. Cook the pasta after it’s cut. Serve it immediately, or shock it
in cold water, drain it and reserve to use later. Or, store it frozen
and cook just moments before serving.
Put the flour, olive oil, salt and eggs in the bowl of a standing mixer
fitted with a dough hook and mix the dough together on medium for 15
Press dough into a round flat disk then in plastic. Refrigerate
at least 30 minutes.
Roll the dough through the widest setting of a pasta machine until the
dough is very smooth, it may take up to 10 passes. hen continue to roll
the dough, each time on a thinner setting until the second to thinnest
setting has been achieved. Cut the pasta sheet on a lightly floured
surface, to suit your recipe
Shellfish Pan Sauce:
Heat the oil in a pan over moderate heat. Add the onions, garlic,
fennel, and pepper flakes to the pan. Cook the vegetables, stirring
often, for 3 minutes.
Add the thyme, tarragon, bay leaf, cream, vermouth and stock to the pan,
increase heat to high and reduce sauce by half, 10 to12 minutes.
Supplies on our Website
Crawfish Tails: We ship genuine Louisiana Crawfish tails throughout the country. Prices include FedEx Overnight shipping costs
Live Louisiana Crawfish Party Pack: Have yourself a
fun Cajun Crawfish boil,
and save some of your cooked crawfish tails for this delicious dish
Louisiana Cookin' Magazine is where we found this recipe
It's a great resource for Louisiana recipes.
The Bayou Classic Skillet Set is very popular in these parts.
This 3-Piece Cast Iron set includes 6", 8" and 10" skillets. And they're equally at home in your kitchen or your own backyard.
This Cast Iron Cookware is ideal for frying fish, chicken, hushpuppies, and french fries. Grill steaks, fajitas, vegetables, pancakes, eggs and bacon.