Monday, April 27, 2009

Foodbuzz Tastemasters: Buitoni Riserva Wild Mushroom Agnolotti

After a long Sunday loaded with household chores, a visit to the farmer’s market, and some light gardening it was time for dinner. Feeling somewhat drained I was looking for a simple solution to a tasty meal without a lot of mess and prep. Thanks to Buitoni and The Foodbuzz Tastemaster program I had that solution close at hand.

Buitoni’s new Riserva line of fresh pasta has eclectic flavors such as Quattro Fromaggi Agnolotti, Wild Mushroom Agnolotti, Chicken and Four Cheese Ravioli, and Braised Beef Sausage Ravioli. I received the Wild Mushroom Agnolotti in my package.

Buitoni describes it as follows:

A blend of earthy mushrooms, including sweet, rustic portobellos and delicate criminis, creates an impeccable pairing with fresh-roasted garlic and imported grana padano and parmesan cheeses, wrapped inside thin layers of stone-ground semolina pasta.

I wanted to keep the sauce light to compliment the pasta, so that we could taste the pasta and filling. So many sauces bury the flavors of the pasta so all you can taste is the sauce. I created a light garlic-sage cream to elevate this fantastic pasta. I sautéed a little garlic in olive oil and added in a splash of chicken stock and sage. Remove the sage leaves once the sauce has begun to reduce. Just a splash of cream and the pasta goes in to finish cooking. I arrange the pasta on two plates and finish the sauce by mounting with a little butter. The mounted sage cream is spooned over the Wild Mushroom Agnolotti. This pasta was fresh and delicious and the mushroom, cheese, and roasted garlic filling was earthy, smooth, and sweet. You could taste the individual elements of the filling and the combination of those elements was sublime.

This pasta was a perfect with the broccolini and vine ripened tomatoes that we picked up earlier that day at the farmer’s market. The broccolini was lightly sautéed and the tomatoes were sliced and sprinkled with kosher sea salt and drizzled with extra virgin olive oil.

The Buitoni Riserva Wild Mushroom Agnolotti was the perfect center of the plate for our farm fresh produce.

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