Recipe: Bravo! Cucina Italiana Pasta Yandolino with Vegetable Bercy and Herb Butter

PASTA YANDOLINO
Source: WCPO, Cinninati
From: Maynor Hernandez, Bravo! Cucina Italiana Executive Chef

1/2 tsp olive oil
1/2 tsp chopped garlic
3 oz wood grilled chicken
2 oz crimini mushrooms
2 oz fresh diced tomatoes
2 oz Vegetable Bercy (recipe follows)
2 tbsp herb butter (recipe follows)
1 tbsp feta cheese (plus more for garnish)
salt and pepper
1 oz fresh spinach
7 oz cooked rigatoni

In saute pan, heat oil. Add garlic, chicken and mushrooms and saute.

Add tomatoes, Bercy, herb butter, feta cheese and season with salt and pepper. Add spinach, making sure not to over cook.

Toss with rigatoni. Garnish with Feta Cheese and pesto crumbs.

VEGETABLE BERCY:
1/2 oz olive oil
1/2 oz chopped shallots
1/2 tsp chopped garlic
6 oz white wine
1/2 gallon water
3 1/2 tbsp vegetable base
1 1/2 oz cornstarch
1/2 cup water

Heat oil in medium size pot. Add shallots and garlic; saute until translucent.

Add white wine and reduce by one third.

Add 1/2 gallon of water and vegetable base. Bring to a simmer.

Mix cornstarch with remaining 1/2 cup water and add to the pot. Mix until thickened and remove from heat.

HERB BUTTER:
1 lb unsalted butter
1 1/2 tbsp chopped garlic
1 1/2 tbsp fresh chopped parsley
1/4 tsp dry basil
1/4 tsp dry thyme
1/2 tsp salt and pepper

In a mixer with paddle, cream butter until soft. Add remaining ingredients and mix until well incorporated. Do not over mix.