Executive Chef Mario Raymond of Hotel Revival shares his recipe for tagliatelle pasta with English peas and garlic scapes in a roasted wild mushroom cream sauce.
Chef Mario has more than three decades of culinary experience as an executive chef. Notably, he spent nearly 18 years as executive chef with the Washington Court Hotel (now the Hilton Washington, D.C., Capitol Hill) and nearly a decade as executive sous chef at the Omni Shoreham Hotel in D.C.
Chef Mario has also served as an executive chef at the Classic Catering People and Loew’s Annapolis Hotel.
A Maryland native, Chef Mario prides himself in fostering a collaborative atmosphere between the front and back of house, sales and hotel staff to ensure success in both operations and service. His expertise spans menu development, food preparation, hospitality management, fine dining, catering and more.
Tagliatelle Pasta with English Peas and Garlic Scapes in a Roasted Wild Mushroom Cream Sauce
Ingredients
Pasta:
- 7 egg yolks
- 2 whole eggs
- 14 ounces semolina or pasta flour
- 1 Tablespoon olive oil
- 1 teaspoon salt
Sauce and Finishing:
- 16 ounces mushrooms of your choice
- As needed olive oil
- As needed salt and pepper
- 1 cup peas
- 2 shallots, minced
- 2 garlic cloves, minced
- 2 garlic scapes, sliced thin
- As needed white wine
- 1 cup heavy cream
- As needed parmesan cheese
- As needed parsley, chiffonade
Instructions
Pasta:
- Mound the flour on your work surface and create a nest in the center. Add the eggs, salt, and olive oil, using a fork to break up the eggs. Using your hands, bring the flour into the liquids and work to form a dough. Continue to knead by hand, 8-10 minutes, until the dough is even and fully incorporated. If it seems too sticky, dust the outside with flour and continue to knead. If it seems too stiff or dry, sprinkle with water while continuing to knead.
- Form the dough into a ball, wrap in plastic, and rest on the counter for at least 30 minutes.
- Roll the pasta according to the machine’s instructions and your preference of thickness and cut the noodles 1/2 inch wide.
Sauce and Finishing:
- Chop the mushrooms into bite-sized pieces. Toss with olive oil, salt, and pepper and place in a single layer on a sheet tray. Roast at 350° for 10 minutes. The mushrooms should begin to brown, and the edges should get crispy.
- Blanch the peas in boiling water for 30 seconds, then shock in ice water to maintain the bright green color.
- Bring a pot of salted water (like the sea) to a rolling boil. Cook the pasta while you make the sauce. If using pre-made pasta, cook according to the package directions and drain; do not rinse. If using fresh-made, boil three minutes and drain; do not rinse. The cooked pasta will go directly into the pan where you are making the sauce.
- While the noodles are cooking, sauté the shallots, garlic, and garlic scapes over medium heat, about 1 minute.
- Deglaze the pan with white wine, add cream, peas, and mushrooms, and salt and pepper to taste, and bring to a simmer. Taste and adjust seasoning and consistency with salt, pepper, and cream. Add the pasta to the sauce along with a small handful of cheese and a pinch of parsley and toss to coat.
- Divide pasta, sauce, and garnishes into four servings. Finish with a little more of the cheese and parsley.
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