Chef Fabrizio Rossi
Boscaiola, meaning ‘woodsman’s style’ sauce is a rustic Italian classic.
8 cups flour
1 Tbsp oil
pinch of salt
3 cups green peas
1 red onion
4 slices smoked prosciutto
10 crimini mushrooms, thickly sliced
1/2 cup white wine
1/2 cup cream
extra virgin olive oil
1. Combine all ingredients in an electric mixer, using the paddle attachment. If dough is too hard, add 2 Tbsp cold water.
2. Remove dough from mixer and knead for 2 minutes.
3. Cover dough with plastic wrap and let rest for 30 minutes.
4. Divide dough into 5 equal parts. Working with one piece at a time, flatten using a pasta machine (or a rolling pin). Start from a thicker size (usually setting #1) and flatten dough to the desired thickness (usually setting #6).
5. Cut the rolled dough into long wide strips. Sprinkle with flour to avoid pasta sticking together, and cover with a towel.
1. Dice the onion and sauté in olive oil on medium heat for 10 minutes. Add green peas and season with salt and pepper, stirring mixture for 1 minute.
2. Add white wine and simmer for 10 minutes.
3. Heat a frying pan with olive oil over medium heat and add crimini mushrooms and prosciutto. Sauté until mixture browns.
4. Add the green pea and onion mixture, followed by the cream, and cook for 5 minutes.
5. Drop fresh pappardelle in boiling salted water. When pasta begins to float, remove from water then add to sauce, cooking on high heat just long enough to coat pasta, approx. 1 minute.
Serve with freshly grated parmigiano.
Yield 10 servings.