Just after Easter the FedEx man arrived with a gift from the great people at FoodBuzz. Oooh, I love getting presents! It was marked ‘Keep Refrigerated’ and ‘Perishable’. What could it be? The Tartlets gathered around to see what treasure would come from the box. Imagine my delight when it was a package of Buitoni’s new Wild Mushroom Agnolotti. Especially delightful since three of the Tartlets turn their little noses up at mushrooms, leaving all the more for me!
Oh, the ideas this lovely gift inspired. What kind of sauce to make? Hmmm . . . eggplant and zucchini in a tomato base? artichoke and leek in a cream base? maybe just a light toss with some fresh pesto? or a creamy sauce with ham and peas? oh maybe something with a little wine in it? Oh the agony of decision making! But this was just after Easter and I had a little bit of lamb leftover, which I usually save for a shepherd’s pie, and the sauteed mushrooms and onions were *sooooo* good with the lamb, that I kept thinking of how to incorporate the lamb into my pasta sauce.
The leeks couldn’t be passed up, so I started building a recipe in my head, combining things I had on hand with a few things I bought to add. Leftover half and half, leftover lamb, pignolia in the cupboard, and a lemon from the fridge were combined with a red pepper, leek, fresh grated Parmesan cheese, fresh oregano and basil to make a very tasty lunch. Tartlet 1 said that the only problem she could see with this recipe is that there wasn’t more of it!
In order to not be swayed by the flavor of my sauce, I tasted a wild mushroom agnolotti fresh from the boiling pot, and it was just amazing. Little bits of mushroom with a great flavor and would be a lovely meal without any sauce at all. Although the packages may be a bit spendy for feeding a family of six, I would absolutely buy this as a treat or for special adult meals. I loved them!
Speaking of spending money, I’d like to give a plug for buying day old bread at your grocery bakery. I picked up a day old baguette for $0.83. Now day old baguettes may seem to you like they are only useful as baseball bats or fending off would be attackers, but they make great cheesy toast. Cut the loaf in half, sprinkle with a little seasoning, top with shredded cheese and bake in a 350 – 400 F oven until the cheese melts. Not only will the bread soften so you don’t recognize it as day old, but you made a great accompaniment for your meal for a little more than a dollar (adding the cost of the cheese). It goes well with pasta and soups.
Make sure you check out what other people are doing with their pasta gifts and, if you like what you see, Buzz it!
Wild Mushroom Agnolotti with Lamb and Leek Cream Sauce
1 package Buitoni Wild Mushroom Agnolotti, cooked according to the directions
2 Tbsp. extra virgin olive oil
1 medium leek
2 Tbsp. fresh basil, chopped
2 Tbsp. fresh oregano, chopped
1 crushed clove of garlic
1/2 medium red pepper, chopped
zest of one lemon
1/2 c. chopped cooked lamb
1 1/2 c. half and half (or substitute milk)
3/4 c. shredded Parmesan cheese
1/2 c. pignolia
In a heavy pan over medium heat, heat olive oil and saute leek until bright green. Add basil, oregano, garlic, red pepper, lemon and lamb. Saute until fragrant and vegetables are tender.
Add half and half and continue to heat, stirring frequently, until sauce is warm. Add the cheese and stir constantly, allowing the sauce to thicken. If you like a thicker sauce, add a Tbsp of flour to 2 Tbsp cold water and mix well, then add to the sauce and stir until thickened; for a thinner sauce, add a little milk or half and half. Stir in pignolia and serve over Wild Mushroom Agnolotti. Sprinkle with grated Parmesan, if desired.