French In A Flash: Multigrain Spaghetti With Pistou Forestier Recipe

• 1 pound of multigrain spaghetti (I recommende Barilla Plus)
• 3 cups of pistou forestier (recipe follows)
• 1/3 cup creme fraiche
• 1/2 cup reserved pasta water
• 6 slices of crispy jambon de Bayonne, Prosciutto, or Serrano ham (recipe follows)
• 20-30 herb chips (recipe follows)
• A drizzle of truffle oil
• In the bottom of a large bowl, stir together the pistou forestier, the creme fraiche, and 1/4 cup of the reserved pasta water. Add the spaghetti, and toss. At this point, you will probably need to add another 1/4 cup of pasta water
• Delicately mound the Multigrain Spaghetti with Pistou Forestier in a large serving bowl. Drizzle lightly with truffle oil. Arrange the crisp slabs of jambon de Bayonne all around the pasta like a crown, and scatter the herb chips all
• 12 ounces mixed wild mushrooms (cremini, shitake, oyster), roughly chopped or sliced
• 3 tablespoons extra virgin olive oil, plus 1 teaspoon, plus 3/4 cup
• 1 teaspoon herbes de Provence
• 2 shallots, roughly chopped or sliced
• 2 cloves garlic
• 2 tablespoons chopped toasted walnuts
• 1 tablespoon packed fresh flat leaf parsley leaves
• 1 tablespoon fresh thyme leaves
• 1 tablespoon packed fresh sage leaves
• 1 tablespoon dry white wine
• 1/3 cup Parmigiano Reggiano cheese
• Salt and pepper
• 6 thin slices of jambon de Bayonne, Prosciutto, or Serrano ham (about 4 ounces)
• 15 leaves of sage
• 15 leaves of flat leaf parsley
• Vegetable oil for frying
• Salt

1. Preheat the oven to 425u0b0F.
2. Arrange the mushroom rubble on a foil-lined baking sheet, and toss with 3 tablespoons of olive oil, the herbes de Provence, and a good amount of cracked black pepper. Roast for 15 minutes.
3. Meanwhile, prepare the shallots. Add the rings to a small saute pan with 1 teaspoon of olive oil, and season with a touch of salt. Cook on low heat just a few minutes, until the shallots are just soft and translucent.
4. Decant the pistou to a bowl, and stir in the Parmesan cheese.
5. Preheat the oven to 350u0b0F.
6. On a nonstick or foil-lined baking sheet, lay out the slices of ham in a single layer, trying as much as possible to keep them intact as you peel them apart. Bake for 12 to 18 minutes, depending on how thick the slices are. You want the ham to resemble a chip--crisp throughout. Allow to cool, then gently remove from the tray with a spatula. Arrange the ham crisps whole on top of the pasta, and then crumble in to eat.
7. In a small saute pan, heat just about 1/2 an inch of oil over medium-high heat.
8. Pluck the leaves from the stems of the fresh herbs--choose large, intact leaves where you can.
9. Place about 10 to 15 leaves into the oil one at a time, and fry until crisp but not brown, 30 to 60 seconds. And stand back--when you add the leaves to the oil, the water in the herbs will make the hot oil pop.
10. Remove the leaves with a slotted spoon to a paper towel to drain. Lightly salt, just like chips.

barilla, pistou forestier, crueme fraueeche, reserved pasta water, crispy jambon, herb chips, truffle oil, bowl, drizzle lightly with truffle oil, mushrooms, extra virgin olive oil, herbes, shallots, garlic, walnuts, flat leaf parsley, thyme, sage, white wine, cheese, salt, thin slices of jambon de bayonne, sage, flat leaf parsley, vegetable oil, salt

Taken from www.seriouseats.com/recipes/2009/04/french-in-a-flash-multigrain-spaghetti-with-pistou-forestier-recipe.html (may not work)