Wine & Spirits - October 2017 - 51

Pappardelle with Diver Scallops,
Kabocha Squash & Oyster Mushrooms
from Luca Crestanelli, S.Y. Kitchen
Serves four.
½ small kabocha squash,
peeled and seeded
3 to 4 cloves garlic
½ pound oyster mushrooms, cleaned,
trimmed and sliced
Diver scallops (preferably U10 or U8,
1 to 2 per person)
1 pound fresh pappardelle
Sea salt & fresh-ground pepper to taste
3 tablespoon olive oil

½ shallot, peeled and chopped
¼ teaspoon red chile flakes
¼ cup white wine or dry vermouth
½ cup vegetable stock
2 tablespoons butter
2 tablespoons charred-herb-infused
olive oil (recipe follows)
1 teaspoon fresh chervil sprigs
1 teaspoon chopped fresh tarragon
½ teaspoon chopped fresh chives

Preheat oven to 350˚F.
Dice the squash and place it in a large bowl. Smash
one clove of garlic with the side of a chef's knife,
and add to bowl. Sprinkle with olive oil, season with
salt and pepper, and spread evenly on a sheet pan.
Place in oven and cook for 10 minutes. Remove
from oven, discard garlic, and reserve the squash.
Heat a large sauté pan over medium heat. Add 2
tablespoons of olive oil (and a chopped clove of
garlic, if desired). Add the mushrooms and sauté
until just cooked. Season with salt and pepper
and reserve.
Cut scallops horizontally into 4 to 5 thin slices.
Set aside.

-

Just before serving, fill a large pot with water and
salt liberally with sea salt. Bring it to a boil over
high heat and add the pasta. Cook until al dente
and drain.
While the pasta is cooking, mince the remaining
clove of garlic. Heat a large nonstick sauté pan over
medium-high heat and add olive oil, minced garlic,
shallot and chile flakes. Sauté until fragrant and
soft. Add squash and sauté until heated through.
Add the scallops, white wine or vermouth, vegetable stock and butter and mix well, cooking until
heated through.
Add the cooked pasta to the sauté pan and toss
to coat. Drizzle the charred-herb oil over top and
serve, garnishing each bowl with the fresh herbs.
Charred-Herb-Infused Olive Oil
Prepare charred-herb-infused olive oil three days
in advance: Dry stems of tarragon and chervil,
as well as some chives, for two days. Place on a
sheet pan lined with aluminum foil and light them
with a match. Let them burn until charred. Place
the charred herbs in a stainless-steel pot; add a
clove of unpeeled garlic and add enough olive oil
to cover. Cover the pot and let oil infuse overnight.
The next day, strain the oil and keep it in a tightly
sealed bottle.



Table of Contents for the Digital Edition of Wine & Spirits - October 2017

Contents
Wine & Spirits - October 2017 - Cover1
Wine & Spirits - October 2017 - Cover2
Wine & Spirits - October 2017 - 1
Wine & Spirits - October 2017 - 2
Wine & Spirits - October 2017 - 3
Wine & Spirits - October 2017 - 4
Wine & Spirits - October 2017 - Contents
Wine & Spirits - October 2017 - 6
Wine & Spirits - October 2017 - 7
Wine & Spirits - October 2017 - 8
Wine & Spirits - October 2017 - 9
Wine & Spirits - October 2017 - 10
Wine & Spirits - October 2017 - 11
Wine & Spirits - October 2017 - 12
Wine & Spirits - October 2017 - 13
Wine & Spirits - October 2017 - 14
Wine & Spirits - October 2017 - 15
Wine & Spirits - October 2017 - 16
Wine & Spirits - October 2017 - 17
Wine & Spirits - October 2017 - 18
Wine & Spirits - October 2017 - 19
Wine & Spirits - October 2017 - 20
Wine & Spirits - October 2017 - 21
Wine & Spirits - October 2017 - 22
Wine & Spirits - October 2017 - 23
Wine & Spirits - October 2017 - 24
Wine & Spirits - October 2017 - 25
Wine & Spirits - October 2017 - 26
Wine & Spirits - October 2017 - 27
Wine & Spirits - October 2017 - 28
Wine & Spirits - October 2017 - 29
Wine & Spirits - October 2017 - 30
Wine & Spirits - October 2017 - 31
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Wine & Spirits - October 2017 - 33
Wine & Spirits - October 2017 - 34
Wine & Spirits - October 2017 - 35
Wine & Spirits - October 2017 - 36
Wine & Spirits - October 2017 - 37
Wine & Spirits - October 2017 - 38
Wine & Spirits - October 2017 - 39
Wine & Spirits - October 2017 - 40
Wine & Spirits - October 2017 - 41
Wine & Spirits - October 2017 - 42
Wine & Spirits - October 2017 - 43
Wine & Spirits - October 2017 - 44
Wine & Spirits - October 2017 - 45
Wine & Spirits - October 2017 - 46
Wine & Spirits - October 2017 - 47
Wine & Spirits - October 2017 - 48
Wine & Spirits - October 2017 - 49
Wine & Spirits - October 2017 - 50
Wine & Spirits - October 2017 - 51
Wine & Spirits - October 2017 - 52
Wine & Spirits - October 2017 - 53
Wine & Spirits - October 2017 - 54
Wine & Spirits - October 2017 - 55
Wine & Spirits - October 2017 - 56
Wine & Spirits - October 2017 - 57
Wine & Spirits - October 2017 - 58
Wine & Spirits - October 2017 - 59
Wine & Spirits - October 2017 - 60
Wine & Spirits - October 2017 - 61
Wine & Spirits - October 2017 - 62
Wine & Spirits - October 2017 - 63
Wine & Spirits - October 2017 - 64
Wine & Spirits - October 2017 - 65
Wine & Spirits - October 2017 - 66
Wine & Spirits - October 2017 - 67
Wine & Spirits - October 2017 - 68
Wine & Spirits - October 2017 - 69
Wine & Spirits - October 2017 - 70
Wine & Spirits - October 2017 - 71
Wine & Spirits - October 2017 - 72
Wine & Spirits - October 2017 - 73
Wine & Spirits - October 2017 - 74
Wine & Spirits - October 2017 - 75
Wine & Spirits - October 2017 - 76
Wine & Spirits - October 2017 - 77
Wine & Spirits - October 2017 - 78
Wine & Spirits - October 2017 - 79
Wine & Spirits - October 2017 - 80
Wine & Spirits - October 2017 - 81
Wine & Spirits - October 2017 - 82
Wine & Spirits - October 2017 - 83
Wine & Spirits - October 2017 - 84
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Wine & Spirits - October 2017 - 86
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Wine & Spirits - October 2017 - 88
Wine & Spirits - October 2017 - 89
Wine & Spirits - October 2017 - 90
Wine & Spirits - October 2017 - 91
Wine & Spirits - October 2017 - 92
Wine & Spirits - October 2017 - 93
Wine & Spirits - October 2017 - 94
Wine & Spirits - October 2017 - 95
Wine & Spirits - October 2017 - 96
Wine & Spirits - October 2017 - 97
Wine & Spirits - October 2017 - 98
Wine & Spirits - October 2017 - 99
Wine & Spirits - October 2017 - 100
Wine & Spirits - October 2017 - 101
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Wine & Spirits - October 2017 - 103
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Wine & Spirits - October 2017 - 106
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Wine & Spirits - October 2017 - 109
Wine & Spirits - October 2017 - 110
Wine & Spirits - October 2017 - 111
Wine & Spirits - October 2017 - 112
Wine & Spirits - October 2017 - Cover3
Wine & Spirits - October 2017 - Cover4
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