There was magic in the air on a warm fall evening we gathered a group of friends around the table for an intimate soiree with Amanda Harlan Maltas of The Mascot Wine. Wine flowed, as did good vibes and conversation.



all units: U.S. Imperial

  • 2lbs mixed mushrooms (maitake, lions mane, oyster)
  • Garlic or shallot confit
  • 4oz crème fraîche
  • ½ c dry white wine
  • Fresh thyme or oregano
  • Flat-leaf parsley
  • Baguette or Country Loaf 
  • Extra virgin olive oil
  • Flaky sea salt + cracked pepper 

For the Confit

  • 1-2 heads garlic 
  • and/or 3 shallots 
  • 1-2 bay leaf

For the Kale Pesto

  • 1 bunch Lacinto kale
  • 1 large garlic clove
  • ¼ raw, shelled pistachios 
  • ¼ c parmigiano reggiano 
  • ½ c extra virgin olive oil

Make the confit *this can be done up to a week in advance.

Preheat oven to 450 to make garlic or shallot confit. In an oven safe ramekin or dish, peel the garlic and/or shallots. Place in the baking dish with the bay leaf and cover in EVOO. Make sure that the garlic/shallot are completely submerged. Bake at 450 for 45 minutes.

Make the Kale Pesto *this can be done up to three days in advance 

Boil a pot of water, destem the kale. Once the water is boiling, add a pinch of sea salt and blanch the kale (cook the kale in water for 60-90 seconds) remove the kale from the water, and place in the blender with EVOO, parmigiano reggiano, pistachios and garlic. Add a pinch of sea salt + freshly cracked pepper. Blend until a chunky consistency is formed, smoother if preferred.

Make the mushroom toast.

Slice the bread into two thick slices or baguette into bite-sized pieces, drizzle with EVOO and sprinkle with salt. Toast the bread in the broiler, in a cast iron skillet, or on the grill. Best to get some char marks on the bread. 

While the bread is toasting. Heat the garlic confit in a large skillet over medium, tear the mushrooms and brown in the pan with a pinch of salt. Be mindful of crowding the mushrooms, they will not brown if pan is full. You may need to work in batches. Once all the mushrooms have browned, toss them all in the pan. Add the white wine, and wait 2-4 minutes for the alcohol smell to cook off. Quickly stir the crème fraîche in the pan with the thyme or oregano. Add a pinch of flaky salt and fresh cracked pepper. Stir until the mixture forms a thick sauce to coat the back of a wooden spoon. You want it to be creamy and a bit runny.

Serve warm on charred bread with a smothering of kale pesto, and spoonful of mushrooms, finish with roughly chopped parsley leaves, another pinch of flaky sea salt. 

Note: sourdough is my preferred bread, I use a sourdough baguette for two-bite appetizers, or a thick slice of sourdough country loaf when serving for lunch or dinner. 

makes 2 starter servings, or appetizers for 6-10


all units: U.S. Imperial

  • 12 oz Ricotta Cheese (I love Bellweather Farms)
  • 1 handful fresh mint leaves
  • 1 handful fresh basil leaves
  • 3 finger-fulls of dill
  • 1 cup sweet peas or sugar snap peas
  • 8 asparagus spears, cut on bias
  • 2 lemon zested
  • 1 stick of unsalted butter
  • 1 batch Basic Egg Pasta dough
  • Fine & flaky sea salt to taste
  • Fresh cracked pepper
  • 1 egg (to help seal the pasta together)
  • Parmigiano Reggiano for serving

Make the pasta dough and give it at least one hour to rest. Separate half the herbs for garnishing the agnolotti. Then remove the stems and finely chop the herbs and place in a medium sized bowl. Zest one lemon into the same bowl. Pour out any excess water from the ricotta cheese and mix in the ricotta. Add a pinch of flaky sea salt and fresh cracked pepper to taste. 

Roll the pasta dough into long sheets and place a dollop of the filling every 2 inches. Fold half the dough over, and lightly press around the filling to remove excess air. Using a brush lightly paint the egg around the filling, and fold the other half of the dough over. Then cut the pasta into rectangles, leaving a thin border of pasta dough around the filling. Lightly press the edges of the dough to ensure the agnolotti is sealed.

Heat about 3 inches of water in a large pot, adding 1 tbsp sea salt to the water. In a separate skillet, I use this Staub skillet, melt the stick of butter. Once boiling, cooking the agnolotti for 60-90 seconds depending on how thin the dough is.

Once the butter is melted, adding a 1/4 c at a time pour "starchy" pasta water into the pan with butter, this will help to create a sauce from the butter. Then squeeze 1/2 a lemon into the mixture and add a pinch of flaky sea salt. Let the butter sizzle and be careful not to brown. If you need more water, add it, and continue to cook down. The texture of the sauce should be silky and coat the back of a wooden spoon. 
Toss the sweet peas and asparagus in and then add the pasta, and another pinch of salt. 

Plate the pasta in low-bowls, garnishing with whole leaves of fresh herbs, lemon zest, fresh peas, cracked pepper and Parmigiano Reggiano. Serve the pasta immediately.

serves 4