This is one of the recipes from my foodie trip to the Catalonia region of Spain. I like to serve it in a Spanish “cazuela” (as in the photo) which is a shallow unglazed earthenware dish that the Spanish often use in their cuisine, probably most notably recognized in Crema Catalana, or Spanish Flan.
Pappardelle is one of my favorite pastas. The thick, wide noodles provide a hearty bite of pasta that can stand up to any sauce. Truffles are an elegant and rewarding addition to this dish and quite necessary to be authentic, however, they are quite costly, hard to find, and can be omitted from the recipe.
I love soufflés, sweet and savory. This is one of my favorite combinations. If you can get your hand on some Black Trumpet mushrooms and some good Gruyère cheese, then you are really in for a treat. Any mushroom will work, but a few of my favorites for this dish are Hen of the Woods, Porcini (or Cepes) and Morels with their intense flavors and aromas.
Shrimp and Stilton cheese are great together in this delectable appetizer. If you can’t find Stilton, try other rich blue cheeses like Roquefort or Gorgonzola. If Blue Cheese and shrimp is not your thing, try one of these other combinations: feta cheese and pitted Greek olives, cubed fresh mozzarella cheese with roasted pepper strips and shredded Prosciutto, or pulled-roasted chicken with herbed Boursin cheese.