Housemade Spaghetti with Double H Farm Chorizo Bolognese, Roasted Sharondale Farm Mushrooms, Caromont Esmontonian, and Fresh Basil
Sourcing farm-to-table ingredients may seem daunting in the dead of winter, but Chef Curtis Shaver isn’t one to back down from a challenge. This hearty Bolognese proves that even when it’s cold and blustery outside, Central Virginia farms are still producing plenty of full-on flavor.
For starters, there’s a medley of shiitake, oyster and portobello mushrooms from grower extraordinaire Mark Jones at Sharondale Farm. “He sends us a ‘farmer’s box’ with whatever he has available,” Curtis says. “We try to keep them as whole as possible so you can see what mushrooms you’re eating.”
The mushroom medley is oven roasted, then lightly sauteed with butter and herbs when it’s time to serve.
Mild chorizo from Double H Farm lends its flavor to an otherwise traditional Bolognese sauce made with red onion, carrots, crushed tomatoes and tomato paste, red wine, oregano and thyme. Trade secret: Curtis uses grated carrots to incorporate the sweetness and flavor without a pronounced chunky texture that takes forever to cook down.
The Bolognese is tossed with tender spaghetti, made fresh in our kitchen from a classic pasta dough of 00 flour, semolina and egg yolks.
Atop it all is one of our favorite local cheeses, the Esmontonian from Caromont Farm. It’s a nutty, delicately earthy cheese made in an Italian basket mould from aged raw goat’s milk. Fresh basil chiffonade completes the dish.