KANSAS CITY, MO — It is Hunger Action Month, and a local restaurant is giving back to local harvesters. Chef Michael Smith of Farina fills us in on their Brancaia Italian Wine Dinner, which benefits the NFL’s annual Kick Hunger Campaign.
Creste De Gallo
Ingredients for 6
INGREDIENTS
1-2 pounds dried creste de gallo shaped pasta
2 each 4-inch beef marrow bones – canoe cut (ask your local butcher for this cut)
10 pieces pearl onions – cut in half horizontally, leave skins on
16 oz fresh chanterelle mushrooms
1 peeled garlic clove - minced
1 tablespoon onion ash – see method below
½ teaspoon red pepper flakes
¼ cup chopped parsley
½ cup parmesan cheese
3 tablespoons extra virgin olive oil
METHOD
Preheat the oven to 400 degrees.
Bring a 4-quart stock pot of water to a boil. Add 4 tablespoons salt.
Place the bone marrow on a large baking sheet with the halved pearl onions. Season generously with salt and black pepper. Bake for 10 minutes. Remove bone marrow and put the onions back in the oven for another 8 minutes or until soft. While the onions continue to roast; use a teaspoon to scoop roasted marrow out of the bones and into a small bowl. Set aside. When onions are done, remove the pan from the oven. Let cool then pinch the skins of the onion halves to remove them. Throw skins away and set peeled onions aside.
Drop the Creste de Gallo pasta into the boiling water and cook for about 7-8 minutes or until al dente.
Heat a large sauté pan over medium heat; add olive oil. When hot add the garlic and toast for one minute then add chanterelles and cook until soft; about 3 minutes. Add roasted onions, parsley, pepper flakes, and bone marrow. Turn heat down to low and keep warm.
When pasta is cooked; drain and reserve ½ cup of pasta water. Add cooked creste de gallo to the chanterelle pan along with the onion ash. Urn the heat back up and stir the pasta pan to insure all the ingredients coat the creste de gallo. Adjust the seasoning with salt if necessary. Turn out the pasta on to a large serving platter and sprinkle with parmesan cheese. Serve without delay.
For Onion Ash
Peel and thinly slice 3 large yellow onions. Spread the onions single layer out on a baking sheet.
Put in a 250-degree oven overnight or up to 12 hours. They will be dark brown and very crispy.
Crush the charred onions in a mortar & pestle until they resemble crushed peppercorns.