Torta de Pasta with Mushroom Sugo and Duck Confit2017-07-24
- Cuisine: Mediterranean, Type: Appetizer, Baked, Entrée, Product Line: Barilla ProteinPLUS®, Barilla® Traditional Semolina, Barilla® Whole Grain
Torta de Pasta can be endlessly varied with other vegetables and cheeses than those used here. This version features sundried tomatoes to add depth under a rich sauce of sauteed mushrooms and duck confit. Kale yogurt sauce and hearty greens balance the other flavors. As served at the 2017 Greystone Flavor Summit leadership conference.
Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Toss with the sundried tomatoes. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
Whisk together the eggs, Parmesan, fontina, salt and pepper.
For each torta: In a 9 1/2-inch nonstick pans, heat 1 Tbsp butter and 1 Tbsp oil. Add 4 cups spaghetti and tomatoes to the skillet and pour in 1 1/4 cups egg mixture. Press to form an even layer and cook until the bottom is golden brown, 3 to 5 minutes. Broil until the top is golden brown and let cool slightly. Cut into 4 wedges. Make 5 more tortas in the same way.
Make the sugo: In a wide pan, heat oil to coat the bottom and cook a single layer of mushrooms until seared and browned. Season with salt and pepper and remove. Repeat with more oil and mushrooms until they are all caramelized.
In the same pan, saute the shallots and garlic with more oil until translucent. Stir in the tomato paste and cook until browned. Stir in the thyme and bay leaves. Deglaze with the wine and reduce by 3/4.
Add the stock and bring to a simmer. Stir in the mushrooms and simmer under reduced by half and the mushroom flavor is pronounced. Remove the bay leaves and stir in the parsley, duck confit, greens, and lemon zest. Season with salt and pepper.
In a small bowl, stir together the kale pesto and yogurt.
For each serving, to order: Soft poach one egg. Reheat a wedge of torta and top it with 1/4 cup mushroom sugo. Top with the poached egg and drizzle with kale pesto yogurt and extra-virgin olive oil.
- 3 lb. Barilla Spaghetti
- 3 cups chopped oil-packed sundried tomatoes
- 24 eggs
- 3 Tbsp salt
- 1 Tbsp black pepper
- 4 1/2 cups grated Parmesan
- 4 1/2 cups grated fontina
- 6 Tbsp butter
- 6 Tbsp olive oil
- 6 lb. assorted fresh mushrooms, chopped
- 18 shallots, minced
- 12 cloves garlic, sliced
- 3/4 cup tomato paste
- 24 sprigs fresh thyme
- 6 bay leaves
- 3 cups dry white wine
- 4 1/2 qt. chicken stock
- 1 1/2 cups chopped parsley
- 3 lb. shredded duck confit
- 6 lb. chard or kale, chopped
- 1 Tbsp lemon zest
- 1/4 cup prepared kale pesto
- 1 cup plain Greek yogurt
- Extra-virgin olive oil
Chef Recommended Cuts
- PLUS® Spaghetti
- Whole Grain Spaghetti
Red Lentil Penne with Vegetarian Meatballs & Spicy Tomato Sauce
Chickpea Rotini Pasta Salad with Watermelon, Asparagus & Feta
Chickpea Casarecce Pasta Salad with Roasted Vegetables & Gribiche Sauce
Chickpea Rotini with Marinated Tomatoes and Parmigiano Reggiano
Red Lentil Penne with Eggplant Caponata
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.