Creste di Gallo
Mushroom Sugo, Pecorino Romano, Parmigiano Reggiano, Aged Balsamic Vinegar
Chef Emily Chellew of Cry Baby Pasta | Philadelphia
Adapted by StarChefs | january 2024
INGREDIENTS
Kale Water:
3 bunches kale, blanched
Mushroom Sugo:
3 pounds mixed mushrooms, cut into bite-sized pieces, stems reserved separately (we prefer pioppino, trumpet, oyster, and maitake)
3 pounds shiitake mushrooms, wedged, stems reserved separately
5 pounds portobello mushrooms, ground, stems reserved separately
2 cups grapeseed oil
12 cloves garlic, smashed
3 leeks, sliced into ⅛-inch thick pieces
2 onions, diced
1 bundle fresh thyme
1 bundle fresh rosemary
Kosher salt
2 cups Sherry vinegar
2 cups white wine
500 grams Urbani Tartufi truffle sauce
Creste di Gallo:
5 kilograms semolina flour
42 grams spirulina powder
To Assemble and Serve:
Kosher salt
½ ounce extra virgin olive oil
¼ ounce butter
1 pinch chopped rosemary
1 pinch chopped thyme
1 ounce grated Pecorino Romano
Grated Parmigiano Reggiano
Aged balsamic vinegar
METHOD
For the Kale Water:
In a Vitamix blender, combine kale and 3 quarts water. Strain into an airtight container and refrigerate.
For the Mushroom Sugo:
In a stock pot over medium-high heat, bring reserved mushroom stems and 4 quarts water to a boil. Reduce heat and let simmer 1 hour. Strain mixture, reserving stock. In a saucepan over high heat, combine grapeseed oil, mixed mushrooms and shiitake mushrooms. Sear until evenly browned on all sides. Add ground portobello mushrooms. Continue to cook until mixture is golden brown. Add garlic, leeks, onion, herbs, and salt. Cook until mushrooms and vegetables are soft and tender. Deglaze pan with vinegar and wine. Cook until liquid has nearly evaporated. Add 3 quarts reserved mushroom stock. Cook additional 20 minutes, or until desired flavor is achieved. Remove from heat and stir in truffle paste. Transfer to an airtight container and refrigerate.
For the Creste di Gallo:
Prepare a pasta extruder with a creste di gallo die. In the hopper of the extruder, add flour and spirulina powder. Working in batches, add 6 cups Kale Water, mixing between each addition. Extrude dough and cut into creste di gallo shape. Set aside.
To Assemble and Serve:
Bring a pot of salted water to a boil. Add 4 ounces Creste di Gallo and cook 3 minutes. Strain, reserving pasta and 2 ounces pasta water separately. In a sauté pan over medium heat, add oil, butter, herbs, reserved pasta water, and 4 ounces Mushroom Sugo. Add cooked Creste di Gallo and Pecorino Romano. Toss until pasta is evenly coated. Transfer mixture to a wide serving bowl. Garnish with Parmigiano Reggiano and a drizzle of balsamic vinegar.
