A perfect bowl of pasta is a thing of glory. Here, chef Alfred Portale of Gotham Steakin Fontainbleau in Miami Beach and Gotham Bar and Grill in New York City spells out how to make two memorable farfalle and fettuccine dishes.
Recipe: Farfalle with prosciutto, arugula, cherry tomato and Parmesan (on this page) Recipe: Fresh fettuccine and wild mushrooms (on this page)Combine garlic and butter, and set aside at room temperature.
Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente. Drain and return pasta to the empty pot. Immediately add cracked pepper, garlic butter, arugula, tomatoes, prosciutto and grated cheese. Toss constantly and gradually add 3 to 4 tablespoons of the hot chicken broth as the butter and cheese melt and emulsify into a rich and creamy sauce.
Add parsley and toss again. Transfer to a warmed serving bowl.
Serve with extra Parmigiano for grating at the table.
Over a medium-high heat, heat the oil in a sauce pan. Add the mushrooms and cook (making sure to stir). Add the shallots, garlic, thyme and sage, and season with salt and pepper. Deglaze the pan with wine and reduce. Add stock and cook until the broth is reduced by half and richly flavored. Stir in butter and keep warm.
Cook the pasta in boiling salted water until al dente. Drain well, and then add to the mushrooms.
Toss in the parsley and basil and serve in warmed pasta bowls. Finish each serving with a sprinkle of pine nuts and grated cheese.
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