Tonight, let's enjoy a perfect blend of tastes and textures: wild mushrooms, arugula and pine nuts in a creamy white wine sauce. This recipe is a pure (and authentically Italian) pasta delight!
30 ml (2 tbsps) canola or olive oil
60 ml (4 tbsps) butter
500 g (1 lb) of mixed wild mushrooms, halved
180 ml (3/4 cup) white wine
500 ml (2 cups) 35% cream
160 ml (2/3 cup) veal demi-glace
500 g (1 lb) cavatelli
30 ml (2 tbsps) olive oil
1 large onion in half discs
500 ml (2 cups) fresh arugula leaves (baby)
60 ml (1/4 cup) pine nuts
15ml (1 tbsp) balsamic vinegar
Shavings of parmesan, to taste
Salt and pepper
In a large pan of salted boiling water, cook pasta for 8 to 10 minutes, drain, and reserve.
In a large frying pan, heat oil and butter over high heat.
Add the mushrooms and season.
Deglaze with white wine and reduce about by half.
Add the cream and reduce approximately by one third.
Add the veal demi-glace and cook for 2 minutes, until the glace is incorporated.
Add cavatelli and reserve.
Cook onions over low heat in 15 ml (1 tbsp) olive oil for 10 minutes, stirring frequently. Reserve.
Roast pine nuts on a baking sheet for 1 minute in the oven over high heat (broil). Monitor carefully; as soon as the color changes, remove and transfer to a bowl to stop cooking. Reserve.
In a bowl, combine arugula, caramelized onions, and roasted pine nuts. Add the remaining 15 ml (1 tbsp) of olive oil and balsamic vinegar. Add salt and pepper. Mix well before serving.
Place cavatelli with wild mushrooms in a dish, and top with the arugula mixture. If desired, serve with parmesan shavings.