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Hawaii Recipes

Farfalle Alla Boscaiolo con Funghi

Source: Chef Vincent Pecarao, Hyatt Regency Kauai

16 oz raw farfalle (bow tie pasta)
24 oz morel mushroom sauce, hot
16 oz asparagus, precooked (cut 1 ½ inches long)
2 oz shallots, minced
¼ oz thyme leaf
6 oz butter
4 ea plum tomato, julienne

In a saucepot add one gallon of water. Bring to boiling point, add one teaspoon of salt and stir to dissolve. Add the pasta; mix so it doesn't stick together. Boil for 7 minutes. Strain the water. In a separate saucepot, melt the butter, saute the shallots until tender, add thyme leaf and remainder of ingredients, including the pasta. Adjust seasonings and serve.

Morel Mushroom Sauce

8 oz morel mushrooms, julienne
8 oz butter, melted
4 oz shallots
6 oz port wine
10 oz demi-glace (beef reduction sauce)
4 oz tomato paste
1 T thyme leaves, fresh
1 T marjoram leaves, fresh
2 T cornstarch, if needed
salt to taste
ground black pepper to taste
8 oz heavy cream

Saute shallots with butter until tender. Pour the port wine and reduce by 75%. Add demi-glace, tomato paste and herbs, bring to a boil and add the mushrooms. Cook slowly over medium heat for 20 minutes. Add the cream, adjust the seasoning. Note: If you use dried mushrooms, soak overnight in cold water. Wash them very well as they have a tendency to be very dirty with sand. Add cornstarch if you want the sauce to be thicker. Mix cornstarch with 2 oz. of port wine. Serves 4.

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