Sorghum Coperta With Chantrelle Mushrooms and Herbs
Yields Serves six
Michael Toscano of Le Farfalle, Charleston
For sorghum pasta dough
13 tablespoons unsalted butter, divided
2 pounds fresh chantrelles
Salt and pepper to taste
4 cloves garlic, minced
2 shallots, minced
Fresh parsley, chopped
Fresh basil, chopped
Celery leaves, chopped
Fennel fronds, chopped
Parmigiano Reggiano, grated
1/2 cup olive oil
Cooler days have us craving the sorghum pasta with pork shoulder and broccoli rabe that Chef Michael Toscano is turning out at his new Le Farfalle in Charleston. Here, he puts a spin on the dish to show off fall mushrooms. “Coperta means blanket in Italian, explaining the luxurious buttered sheet of pasta, which is the perfect canvas for our local chanterelles,” he says.
In a large sauce pan, cook 4 tablespoons of butter over moderate heat until lightly browned, approximately 3 minutes. Add chanterelles to pan, season with salt and pepper, and cook over high heat, stirring occasionally until liquid has evaporated and begins to slightly brown.
Cut heat by half and add the garlic and shallots for the last 5 minutes of cooking, continuously stirring.
Cook pasta in salted boiling water for 4 minutes. Ladle 6 ounces of pasta water over the chanterelles with 3 more tablespoons of butter. Bring to a boil and watch sauce begin to thicken, while giving pan a constant swirl.
Finish the mushrooms with a squeeze of lemon and adjust the seasoning with salt and pepper.
Drain and add pasta to a fresh sauté pan, along with the remaining 6 tablespoons of butter. Cook over moderate heat, stirring until pasta is coated with butter, about 2 minutes.
To serve, place a piece of coperta on each plate and cover with the chanterelle mushrooms evenly distributed across six plates. Finish each plate with fresh herbs, and Parmigiano, and serve hot.