November 21: Lunchbreak - Fettuccine

Fresco 21
5300 N. River Rd
Rosemont, IL 60018

To read more about the restaurant:

Fettuccine con Funghi


1.5lb high gluten flour
1/2 lb semolina
3/4 lb whole egg
1 teaspoon of salt
1 Tablespoon extra virgin olive oil


Pan Sauce

large pinch kosher salt
small pinch ground white pepper
1/2 Tbs unsalted butter
1 shallot, small dice
1/2 clove garlic, microplaned
4 oz wild mushrooms, cleaned and cut
3 sprigs fresh thyme
1/4 cup marsala wine
1/2 cup cream
1.5 oz Parmiggiano Reggiano, grated
6 oz fresh pasta
10 grams fresh black truffle

Have boiling salted water ready. Put a small sauté pan on high heat.  Season the pan with salt and white pepper, add the butter, and the wild mushrooms.  Allow the butter to slightly brown while caramelizing the mushrooms.  When a golden brown color is achieved, add the garlic, shallot, and fresh thyme leaves.  Sauté everything for 10 seconds to make sure the garlic is cooked.  Deglaze the pan with the marsala wine and allow the alcohol to burn off.  Add cream and reduce by half.  Drop the fresh pasta into salted boiling water.  Remove when cooked or floating.  Strain off the water and add the pasta to the cream sauce.  Add parmesan cheese.  Sometimes it is best to add a little of the pasta water to the sauce if it has become too thick.  Toss the sauce with pasta and allow the dish to simmer for a few moments to come together.  Adjust seasoning, and serve into a bowl.  Sprinkle with Parmesan and shave fresh black truffles over the top.  Garnish with fried mushroom.  Serve immediately. 

Sardinian Winter Fregola salad

1 cup fregola sarda
3 oz roasted butternut squash
3 oz bacon lardons
3 oz brussels sprout leaves
1 pinch red chile flakes
salt and pepper, to taste
tsp minced garlic
Tbs minced shallots
Tbs unsalted butter

Browned butter vinaigrette

1/2 cup browned butter   
1/2 cup sherry vinegar  
Tbs Dijon mustard
salt and pepper to taste

Cook Fregola until al dente in boiling salted water.  Depending on size it can take around 10-15 minutes. Peel, dice, and roast butternut squash in cubes.  Toss the squash with olive oil, salt, & pepper and roast at 400 degrees for 10 to 15 minutes.  You need the squash to caramelize with their natural sugars. Peel away brussel spout leaves and blanch in boiling salted water for 5-10 seconds until bright green, and then shock in ice water to hold color. Cut thick cut bacon in cross sections.  Cut it in 1/4 inch slices.  Saute the bacon slowly over low heat until crispy and the fat renders off.  Strain and place over paper towels to remove excess fat which keeps the bacon crispy.  Save the bacon fat for cooking potatoes, and eggs. Brown the butter over low heat until the butter breaks and the milk solids turn golden brown.  Once desired color arrives take off the heat and season with salt and pepper.  Pour in sherry vinegar, & Dijon and mix well until emmulsified.  It will all come together better if blitzed in a blender. The butter must be hot but not boiling. Mince garlic and shallots and sauté in a large sauté pan.  After sweating the shallots and garlic in the olive oil add the bacon, squash, chili flakes, salt, pepper, and cooked fregola. Toss, mix, saute all ingredients in pan. At the last minute add brussel sprout leaves for color.  Season to taste.  Add browned butter vinaigrette to add acidity and richness .