Before They Disappear Until Next Season

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Make Before They Disappear Until Next Season

This decadent recipe comes together quickly and makes an innovative summer barbecue side dish.  Applewood smoked bacon complements a couple spring produce favorites, fresh fava beans and morel mushrooms, while lemon zest and black truffle butter add layers of flavor.  Morels are known as a chef’s mushroom with an opulent, earthy flavor and texture that builds wonderful, rich sauces as well as elevating what most would call a simple pasta salad as in this recipe.  Better hurry though, Morels are at the end of their season so enjoy them before they are gone!

Creamy Orzo with Bacon, Fava Beans, & Morels

Serves 4

3 slices Applewood Smoked Bacon, diced

2 tablespoons Black Truffle Butter

1 medium shallot, finely chopped

3/4 cup shelled fresh fava beans

12 fresh Morel Mushrooms, cleaned well, halved

1/2 lemon, juice plus zest (zest first,then juice)

1 cup mascarpone

Kosher salt

1 cup orzo

1/4 cup finely grated Parmesan cheese

Freshly ground black pepper

Fresh parsley, chopped, to garnish

Preparation

In a large skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon and set aside. Pour out all but about 1 tablespoon of bacon fat. Return pan heat and increase temperature to medium-high. Add truffle butter and shallot. Sauté shallot until translucent; then add fava beans, morels, and lemon juice, continuing to cook until favas and mushrooms are cooked through.

Meanwhile, bring a pot of salted water to a boil. Cook orzo until al dente then drain, reserving 1 cup of the pasta water.

Add mascarpone to the vegetable mixture, stir with a wooden spoon until melted. Add bacon and drained orzo, stir to combine. Add some reserved pasta water, a little at a time, until desired consistency is achieved. (about 2/3 of a cup) Stir in lemon zest and parmesan cheese. Taste for seasoning; add salt and or pepper, if needed. 

Plating/Presentation

Remove to a warm serving dish, garnish with parsley and serve.  This dish also serves up well chilled or at room temperature.  If not serving warmed, add just a touch of mascarpone to loosen the salad up. Mix in the Parmesan cheese and lemon zest right before serving.  Finish by topping with chopped parsley.

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