Sourdough Tonnarelli

SAVORY

Jan 24

Wild Mushrooms, Grana Padano, Black Pepper, and Thyme

Chef Laine Myers of Oro | Richmond, VA

INGREDIENTS:

Parmesan Brodo:
Yield: 5 servings
8 ounces Parmesan rinds
8 sprigs thyme
5 sprigs Italian parsley
2 to 3 bay leaves
2 sprigs rosemary
Neutral oil
1 medium Spanish onion, halved
1 teaspoon whole black peppercorns

Sourdough Tonnarelli:
Yield: 5 servings
390 grams 00 pasta flour
225 grams 100% hydrated sourdough starter
4 to 5 egg yolks

To Assemble and Serve:
Yield: 1 serving
Salt
Neutral oil
4 ounces mushrooms, preferably maitake or oyster, sliced into bite size pieces
6 cloves garlic, thinly sliced
3 to 4 tablespoons butter
50 grams grated Ambrosi Grana Padano, plus more for garnish
Fresh Origins micro thyme
Black pepper

METHOD:

For the Parmesan Brodo:
Wrap rinds in cheesecloth and tie off with butcher twine. Prepare a bouquet garni with herbs. In a medium pot over medium-high heat, add 1 to 2 tablespoons of oil. Add onion and allow them to caramelize on one side, achieving a deep, amber hue. Add peppercorns and stir for 30 to 45 seconds, until lightly toasted. Remove pan from heat and add 940 grams water and cheese rinds. Return the pan to heat and bring to a boil. Reduce to a simmer and add bouquet garni. Simmer, stirring occasionally, until it reduces by no more than 40 percent, about 2 hours. Remove from heat and set aside in a warm place.

For the Sourdough Tonnarelli:
Mound the flour and create a well in the middle. Using a small bowl, whisk together sourdough starter and yolks until they become a homogenous mixture. Transfer the mixture into the center of the well. Using a bench scraper, cut the wet mixture into the flour, folding and chopping repeatedly until it forms into a shaggy dough. Knead 5 minutes. Wrap the dough in plastic and let sit 1 hour at room temperature to autolyse. Knead dough an additional 5 minutes, wrap in plastic, and let sit until dough is smooth and uniform, about 1 hour. Using a pasta roller or an old school mattarello, roll out the dough. Cut into thin strips like spaghetti.

To Assemble and Serve:
Bring a pot of salted water to a boil. In a large sauté pan over medium-high flame, heat a few tablespoons of oil. Once the oil begins to shimmer, add mushrooms and sauté until they begin to lightly brown. Add garlic and cook for about 30 seconds. Reduce heat to medium-low and add about 1 cup of Parmesan Brodo. Meanwhile, drop Sourdough Tonnarelli into boiling water and stir to prevent it from sticking. Cook for 1 minute or until al dente. Transfer Sourdough Tonnarelli to the Parmesan Brodo mixture, allowing any pasta water that clings to the noodles to come along for the ride. Add butter. Toss the pasta or stir with tongs while sprinkling in the Grana Padano. The sauce should tighten up and the Parmesan should coalesce into a glossy stream of thick, brothy goodness. Add more pasta water or Parmesan Brodo as needed. Season with salt. Transfer Sourdough Tonnarelli to a serving plate and top with black pepper, micro thyme, and more Grana Padano.

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