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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Spring Basseters' Bounty/ Pasta with Morel Sauce Recipe

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This recipe for Spring Basseters' Bounty/ Pasta with Morel Sauce is from Three Creek Bassets Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Whole grain Angel Hair Pasta or very thin Linguini
Parmesan cheese
Red Bud Blossoms (pick them when you are out hunting the Morels...)
butter
pepper
olive oil
Directions:
Directions:
Brown butter in a large pan
Add cleaned Morels and saute thoroughly on high heat in butter and pepper.
Pour in some very mild - as flavorless as possible - olive oil, bring to "sizzling",and put aside.
Prepare whole grain Angel Hair Pasta - or very thin Linguini. Reheat the Morel sauce and pour onto the pasta.
Topping off with grated Parmesan cheese produces the most delicious of culinary delights save the one drawback that it is woefully colorless and dull looking. But this problem is quickly resolved with the beautiful profusion of Red Bud Blossoms that dot the Missouri woods at the peak of Morel time. When you find the Morels, take the time to grab a bag of the fruity sweet blossoms to sprinkle over the finished pasta. Now you are set to enjoy with every sense some of the best of the Basseters' Bounty.
Number Of Servings:
Number Of Servings:
you be the judge...
Preparation Time:
Preparation Time:
not very long in the kitchen

 

 

 

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