I WAS ABLE TO SHOP AT MY FAVORITE SUPERMARKET THIS WEEK: WEGMAN'S. I WANTED TO MAKE A FRESH PAPPERDELLE PASTA, AND I USED SHITAKE AND BABY BELLO MUSHROOMS FOR A MORE COMPLETE DISH. I SAUTEED THESE MUSHROOMS UNTIL THEY WERE CRISPY, AND ADDED SOME SALT AND CRUSHED RED PEPPER TO TOP IT OFF. RIGHT BEFORE PLATING, I FINISHED IT OFF WITH SOME GRATED PARMIGIANO REGGIANO.
JASON IS A BIG FAN OF MY SWORDFISH SO I KEPT IT SIMPLE WITH A TOMATO BRUSCHETTA. BUT, OF COURSE, THE DISH STILL HAD A TWIST. I ADDED SOME CANELLINI BEANS AND CHOPPED MIXED OLIVES FOR A SALTY BITE.
I LIGHTLY SEASONED MY SWORDFISH WITH SALT, PEPPER AND HERBS. I GRILLED THE FILLETS ON MY GRILL PAN UNTIL IT WAS COOKED THROUGH. I USED SOME OF THE BRUSCHETTA UNDER THE FISH TO GIVE SOME HEIGHT TO THE PRESENTATION.
ENJOY.
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| FLOURING MY PASTA SHEET BEFORE CUTTING |
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| PAPPERDELLE DRYING |
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| PAPPERDELLE WITH MUSHROOMS AND PARMIGIANO REGGIANO |
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| PAPPERDELLE WITH SWORDFISH |
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