Mercato’s “Faro Pizzichi Mare e Monti”

by Joan on Apr 23, 2009

This recipe is from our favorite chef, Francesco Buitoni, of Mercato Osteria in Red Hook, NY. (read our Mercato Review here) I asked him to share a recipe with us and was thrilled when he agreed to do it. Francesco’s recipes (many come from his grandmother in Italy) are always delicious and authentic… and so is he!
– Joan

Pizzichi Pasta with Sea Scallops (Shitake Mushrooms, Ramps & Cherry Tomatoes)

This pasta dish combines flavors from the sea (mare) and the mountains (monti). Faro is an ancient grain from early Roman time and is similar to spelt, it is robust and very nutritious. Pizzichi means pinched and describes the pasta shape. Together these ingredients create a hearty but light dish that can be eaten year round. At Mercato we use La Rustichella, an artisanal pasta company from the Abruzzi Mountains, and offer it for sale in our pasta shop.

Ingredients:

1 pound of large sea scallops, sliced horizontally (shrimp may be substituted)
¼ pound ramps (substitute baby arugula if ramps are not available)
¼ pound of shitake mushrooms, sliced
1 pint grape tomatoes, or cherry
4 tablespoons extra virgin olive oil
Salt and pepper to taste
¼ cup white wine
Splash of white truffle oil (optional)
500 grams (1 lb) of La Rustichella Faro pizzichi

Directions:
1. In a mixing bowl toss the grape tomatoes with a tablespoon of olive oil and bake on a baking sheet, preferably covered in parchment paper, at 400 degrees for 20 minutes or until a little brown, roasty and pleasantly shriveled.
2. Boil pasta in salted water until al dente, always. It’s very important to reserve a cup of the pasta cooking water to add moisture to your sauce if it’s too dry.
3. Clean and julienne ramps separating green leafy part from white stem.
4. Heat large sautee pan on medium high heat, add remaining three tablespoons of olive oil, add the white stem end of ramps, cook for about a minute. Add the scallops, cook for 2 minutes on each side; add mushrooms, cook until wilted. Add salt and pepper to taste and ¼ cup of dry white wine, cook for another minute. Add leafy green ramp (or arugula), roasted tomatoes and cooked drained pasta, toss together with splash of truffle oil and serve.
5. If you must add cheese (Italians traditionally do not mix cheese and seafood) you should use a good quality grated pecorino cheese as it works better with seafood because of its salty/sea quality than parmigiano does.

Serves 4.

Buon appetito!