PUMPKIN PAPPARDELLE
with a sausage bechamel, crimini mushrooms, arugula, & roast squash
For week one of the Urban Hennery’s Dark Day’s Challenge, Lea Kone & Derek Sung of Rochester, NY created this preposterously hearty pasta dish, just in time for our first hit of cold weather.
Ingredients from top left to bottom right are:
NY Butter (Greene, NY) / Small World Bakery Flour (Rochester, NY) / Chevre (First Light Creamery, Bethany, NY) which formed the bechamel base & subsequent Mornay sauce.
Crimini mushrooms (Flower City Mushrooms, Rush, NY) / Shallots (Fairport, NY) / Heiden Valley Farms Sausage (Lyons, NY). The sausage was browned, chopped, and added into the bechamel. Crimini mushrooms, shallots, & leeks (not shown – Fisher Hill Farm, Canandaigua, NY) were sauteed in the sausage juices, then all ingredients were combined into the bechamel.
Arugula (Clearview Farms, Scottsville, NY) was added into the bechamel and used as a garnish. The salt was locally sourced from Seneca Lake, which despite being a freshwater lake, still apparently has some salt water in it somewhere. Flour City Pasta (Rochester, NY) provided an incredible pumpkin pappardelle, and the winter squash (donated by Robert, NOFA-NY) was roasted and plopped atop for additional sweetness.
WEEK ONE COMPLETE! –Lea Kone & xoDS