Cremini Mushroom and Pea Elbow Pasta Risotto

Recipe by Jeff Quasha

3 Lb. Barilla Elbow Macaroni
4 Lb. Cremini mushrooms
¾ C. Extra virgin olive oil
6 Tbsp. Garlic, chopped
3 C. Leeks, chopped
4.5 Qt. Mushroom broth
6 C. Peas
3 C. Ricotta
3 C. Parmigiano
6 Tbsp. Lemon zest
72 Basil leaves
Salt to taste
Black pepper to taste
24 -4 oz. Salmon filets
6 tbsp. Extra virgin olive oil
2 tbsp. Paprika
Optional pickled garnish:
1.5 c. leeks
1.5 c. red pepper
3 c. red onion
1.5 c. white balsamic vinegar
1.5 c. boiling water
1 tbsp. Sambal
Instructions

Blanching method:

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Add pasta to boiling salted water and blanch for 45 seconds
  3. Drain pasta and combine with sauce

NOTE:

If cooking for immediate service add 30 seconds additional cook time

Sauce method (64oz sauce 64oz pasta):

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Bring your sauce to a simmer and add 1 cup of water for every 32oz of sauce
  3. Add the slacked pasta and cook for 2 minutes and 30 seconds in the simmering sauce

Impinger oven (set to 500°F):

7″ round aluminum tin

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 4 oz pasta with 8 oz sauce
  3. Add the contents to a 7″ round aluminum tin

4. Cook covered for 9 min (1.5x through the oven)

9″ round aluminum tin

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 6 oz pasta with 12 oz sauce
  3. Add the contents to a 7″ round aluminum tin
  4. Cook covered for 9 min (1.5x through the oven)

Steamer Method:

Full hotel pan (2 inch deep )

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 40 oz of pasta and 80 of sauce in full hotel pan and cover tightly with plastic wrap and foil
  3. Steam for 17 minutes on full steam

Half pan (2 inch deep)

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 20 oz of pasta and 40 of sauce in a half hotel pan and cover tightly with plastic wrap and foil
  3. Steam for 17 minutes on full steam

Microwave Method:

  1. Thaw/Slack the pasta on sheet trays in a single later for at least 1 hour
  2. Add 7 oz of pasta and 7 oz of sauce a long with 1/4 cup of water and mix.
  3. Cover with plastic wrap and microwave on high for 2 minutes
  4. Remove from microwave and carefully uncover, stir then cover again.
  5. Microwave on high for an additional 1 minute.
  6. Remove from microwave and transfer to serving dish or delivery packaging
  1. Heat the oil in a large frying pan over medium to high heat. Next, add the onions, mushrooms and garlic and cook for about 3 minutes. Add the pasta and stir until the pasta is coated evenly with the oil, about 1 minute. Add 1 cup of the mushroom broth; stir well. When the broth reaches a boil, reduce the heat so that it simmers gently. When the broth is almost completely absorbed, continue to add broth in 1/2-cup increments, stirring until it’s almost completely absorbed before adding more. 
  2. After the third addition is absorbed, toss in the peas and continue adding broth and stirring until the pasta is just tender, about 14 minutes total. Remove the pan from the heat. Stir in the Parmigiano, ricotta cheese, lemon zest, and basil. Add fresh cracked pepper and salt as needed. 
  3. In a separate frying pan heat the oil over medium to high heat. Season the presentation side of the salmon with the smoked paprika, salt and pepper. Place the salmon seasoned side down in the hot oil. Cook the salmon for three minutes before flipping the salmon and cooking for another three minutes. Remove the pan from the heat and set aside.
  4. To plate, scoop 1 cup of the mushroom and pea risotto in the center of a bowl. Top the pasta with the smoked paprika salmon. Garnish the dish with the pickled red onions and leeks.