Fusilli with Pasilla Chile Cream
Chef Larry's Recipe
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- 1 1/2 lbs. Fusilli (corkscrew) Pasta, cooked "al dente" 1 tsp. Olive oil 1/2 tsp. Garlic, fresh, minced 1/3 cup Onion, fine diced 1/3 cup Smoked bacon, diced 1/3 cup Green peas 1 tsp. Cilantro, chopped Squeeze lemon, fresh 1 cup Chef Larry's Pasilla Chile Cream (recipe follows) 1/4 cup Parmesan cheese, grated (for service) Salt to taste Fresh ground black pepper to taste
Cook Fusilli pasta al dente ("with bite", cooked through but still firm). Rinse pasta and cool. Prepare Chef Larry's Pasilla Cream. Heat a large saute pan over medium high heat. Add a small amount of olive oil. Add onion, garlic and bacon, saute until bacon is cooked. Add Chef Larry's Pasilla Cream to pan and stir to combine ingredients. Season with salt, fresh ground pepper and a squeeze of fresh lemon. Stir in peas. Heat pasta in water and drain thoroughly (this step is important, as any additional liquid will affect the flavor and consistency of the finished dish). Add well-drained fusilli pasta to saute pan. Allow pasta to heat thoroughly, reducing heat to avoid scorching. Portion into heated pasta bowls, serve with Parmesan cheese. Makes 4-6 Servings Chef Larry's Pasilla Chile Cream
Ingredients
- 1 tsp. Butter 1 tsp. Shallots, peeled, minced 1/4 cup White wine 1 tbsp. Pasilla chile paste (see Chef Larry's Notes) 1 cup Chicken stock or lightly salted broth 1/2 cup Milk 1/2 cup Heavy cream 1/4 cup Flour and butter roux (equal amounts of melted butter and all purpose flour mixed) 1 tsp. Lemon juice Salt to taste Fresh ground black pepper to taste
In a saucepot over medium flame, heat butter and sweat minced shallots. Add wine and simmer until most of the wine is reduced. Add Pasilla chile paste, chicken stock and milk. Stirring constantly, bring to a boil. Reduce heat, keeping sauce at a simmer. Incorporate roux, mixing in at intervals mixing thoroughly to avoid lumps. Sauce will begin to thicken. Over low heat, continue to cook sauce so roux is well incorporated and starchy texture is cooked out. Add lemon juice and heavy cream to round flavor and achieve desired consistency. Season with fresh ground black pepper. Strain through a fine sieve. Reserve until use. Chef Larry's Notes
To prepare Pasilla Chile paste: soak dried Pasilla chiles in hot water to re-hydrate. Remove seeds while soaking, drain and puree in a blender with a small amount of chicken stock. Pasilla chiles are not considered "hot", however increasing or decreasing the amount used will control the intensity or mildness of the flavor. Dried Pasilla Chiles are long thin dark green or brown chiles, also known as chile negro. Dried chiles can be found in the Mexican food section of most markets.
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