Today was absolutely beautiful! Every Sunday in the summer is the Ballard Farmer's Market. It's a nice little 2-mile walk from our house, and our dog Molly was excited to be outside with daddy! I was just excited to see if they still had chanterelle mushrooms. These are a late summer treat for me. The earthy flavor and the meaty texture are such a beautiful combination. I was in luck and they had plenty.
I was just looking around trying to get a little something to go with my mushrooms when I noticed a guy selling fresh ravioli and pasta. Sam was really energetic about his products so I stopped to take a look. Roasted duck, rabbit and wild boar were front and center. I chose the wild boar plin. "Plin" is Italian for pinched. These little pillows of flavor and love are wonderful!
I, as a chef, always like to do things myself, but when you have an artisan that takes so much pride in their product, it seems silly to try to make it better. Sam owns Pasteria Lucchese, and he is really excited about his products
I also picked up some local goat cheese to finish the dish out. The party chevre from Port Madison Farm over on Bainbridge Island, rich and tangy with olive oil and some fresh herbs. The tangy bite of this cheese really cuts through the richness of the sauce.
This recipe is pretty easy, and if you can get out to a farmer's market to shop, please do it as it is well worth the extra bit of time outside.
Wild Boar Agnolotti with Chanterelles, Red Wine Sauce and Chevre
9.5 oz wild boar agnolotti
6 oz chanterelles sliced
1 tablespoon butter
1 teaspoon minced garlic
1/4 teaspoon fresh thyme
2 cups red wine demi glace
1 oz chevre
Salt and pepper to taste
In a large pot, add hot water and enough salt to make it taste like the ocean. In a large sauté pan over high heat, add butter. When butter is melted and frothy, add mushrooms. Sauté until mushrooms are slightly crispy on the edges, then add garlic and thyme. Continue to sauté until garlic is fragrant. Add demi and reduce heat to low. When pot of water is boiling, add pasta. Stir once or twice and cook for recommended time. When pasta floats pull them and drop into sauce and toss lightly. If sauce is a little tight add some of the pasta water. when sauce is right consistency, season with salt and pepper.
Place in a bowl, top with sauce, add three little quenelles of goat cheese to each bowl. Top with parmesan if you like and serve.