My boyfriend is visiting Juneau via Yangon, Myanmar, and we could not wait to try out a new recipe in the cookbook he got me! We had just done a 5 hour long hike up Mt. Juneau, so did not want to spend another 2-3 hours cooking. We looked through the book trying to find something filling that looked simple both in time and ingredients (something that it getting harder and harder as I make my way through the book!). We found the Crunchy Pappardelle (pg. 252) and decided to give it a shot.
I had most of the ingredients, so we only had to buy the bay leaf, the panko (the “crunchy” part), the pasta, and the veg. Easy enough. That’s what we thought. Well, while I’ve discovered Juneau’s markets are very good, there were a few key elements to the dish we had to replace. First, the pasta. I could not find pappardelle. However, google said that it was a wide fettuccine…so we just got fettuccine. Second, we could not find broccolini…so we just got broccoli. This probably altered the taste somewhat, but we both love broccoli and thought it would not be too big of a deal.
Then home and the cooking commenced! Everything was going well. I made my first reduction sauce. Also, just FYI: bringing the sauce to boil and then reducing the liquid by two-thirds means creating a reduction. It does NOT mean (like I originally thought) bringing the sauce to a boil and then dumping out two-thirds of the liquid. Haha!
We did find that the sauce was close to drying out, as Chef said it might, so we took his advice and added some of the reserved cooking liquid from the pasta’s cooking pot. Finally, the dish was done. It certainly was yummy, but it was missing…something. We couldn’t put our fingers on it. Maybe it was the broccoli, rather than the broccolini. Or maybe the sauce did not reduce enough, making it not as rich and losing some flavor. The panko really added flavor and brought the dish together. Overall, we gave this 3 stars. When we try this dish again, the focus will be on getting the reduction right 😉
My Crunchy Pappardelle(aka Fettuccine).
Chef’s Crunchy Pappardelle (pg. 253).