i realize the name of this dish probably sounds a bit random and that the picture is not helping. but let me explain…
this past week there have been 2 cooking classes held in my home with 16 students in total. the topic was handmade pasta and well, it really was a lot of fun. we made 3 dishes – a sweet potato tortellini, batali’s fettuccine capricciose and the roman classic, amatraciana with an extruded bucatini.
next month we’re holding a bruschetta and biscotti class. we’ll make a few wonderful bruschettas, we’ll drink some chianti and we’ll bake and bake, everyone going home with a big bunch of cookies for the holidays. be there.
anyway, we had leftovers of the tortellini filling, so last night i invited a friend over with no real thoughts on what i might make for dinner, but somewhere between washing my face and putting on my fuzzy lined merrell’s, it came to me in a flash… i had somehow once again channeled my inner ‘gabrielle hamilton’ and came up with this dish.
i realize it doesn’t look like much. thank god for parsley. but here’s exactly what’s going on. ok. ready? the tortellini filling contained mashed sweet potatoes, egg, parmigiano, nutmeg, parsley and finely diced prosciutto. i formed it into 2 patties and rolled them in panko crumbs. i had bought a couple of king oyster mushrooms to use in my fettuccine dish, but the second night of class used only the regular oyster mushrooms. so i had this beauty sitting in my fridge. phallic? perhaps… i sliced the mushroom into long rectangular strips and grilled them until crisp. my friend had recently been to seattle and stopped into salumi, batali’s dad’s charcuterie shop and brought over some guanciale. we sliced 4 pieces thinly and grilled them as well.
think 8 inches long at the very least…. (image swiped from wiki)
so, king oyster mushrooms. who knew? i’m now totally in love with this cultivated funghi. i saw them at the asian market and had to check them out. they only run about $5 a lb and are fleshy, dense and meaty – almost like abalone in texture. just slice them in long vertical strips and they grill up nice and crispy on the edges. huge surprise. which only goes to prove that i need to get out more…
so class, to review:
- pan fried sweet potato cakes filled with prosciutto and parmigiano
- king oyster mushrooms sliced and grilled
- guanciale sliced and grilled
- with a poached egg on top
- a drizzle of balsamic syrup
- and a sprinkling of chopped parsley.