MINNEAPOLIS — An Italian restaurant recently opened its doors in Minneapolis' North Loop.
Salt & Flour Kitchen serves up big portions and bold flavors, like braised rabbit stew and a Spicy Sota pizza.
Owner and chef, Brian Ingram, dropped by KARE 11 Saturday to talk about his new restaurant and share a dish.
RECIPE: Mushroom & Pistachio Gremolata
(Servings: 4)
Ingredients:
For the Mushroom Stock:
- 1/2 lb oyster mushrooms (stems and caps separated)
- 1/2 lb brown beech mushrooms (stems and caps separated)
- 1/2 lb maitake mushrooms (stems and caps separated)
- 1/2 lb chanterelle mushrooms (stems and caps separated)
- 4 quarts water
- 1 onion, quartered
- 1 carrot, roughly chopped
- 1-2 stalks of celery, roughly chopped
- 1 cup red wine (reduce by 25%)
- Salt to taste
- Fresh herbs (a few sprigs each of rosemary, thyme, and 1-2 bay leaves)
For the Pasta:
- 12 oz pappardelle noodles
- 2 tbsp butter
For the Pistachio Gremolata:
- 1/4 cup roasted pistachios, minced
- 1 tbsp fresh orange zest
- 2 tbsp fresh parsley, minced
Optional:
- Lemon salt (available at Salt & Flour market or similar)
Instructions:
Prepare the Mushroom Stock:
In a large pot, combine the mushroom stems, water, onion, carrot, and celery.
Bring the mixture to a boil, then reduce heat and let it simmer for 30-45 minutes.
Strain the stock, discarding the solids, and return the liquid to the pot.
Add the reduced red wine and continue to simmer until the stock is reduced by half.
Cook the Mushrooms and Make the Sauce:
Once the stock is reduced, add the mushroom caps (oyster, brown beech, maitake, and chanterelle) to
the pot.
Cook the mushrooms in the stock until they're soft, about 10-15 minutes.
Add salt to taste and the fresh herbs (rosemary, thyme, and bay leaves) and simmer for a few more
minutes.
Remove from heat and set aside 8 oz of the mushroom sauce.
Prepare the Pasta:
Cook pappardelle noodles according to package instructions until al dente.
Drain the noodles and add them to the mushroom sauce, tossing to coat evenly. Add butter and gently
mix until the butter melts and combine with the sauce.
Make the Pistachio Gremolata:
In a small bowl, combine minced pistachios, orange zest, and parsley. Mix well.
Serve:
Divide the pappardelle among four plates.
Top each serving with a sprinkle of pistachio gremolata.
If desired, finish with a light sprinkle of lemon salt for added flavor