Must Try: Parsley Fettuccine at Ripple
By Rina Rapuano
October 23, 2013
When Ripple chef Marjorie Meek-Bradley brainstormed ways to reinterpret classic French dishes to serve during the restaurant’s Fall of Rhône wine series this autumn, she hit upon an idea that’s is as clever as it is delicious.
Her parsley fettuccine with escargot recalls the classic French dish of snails served in the shell, but in a completely modern and innovative way. Blanched parsley is added to the thick-rolled pasta, giving it an arresting green color and a bright flavor. It’s then tossed with a simple sauce of butter, lemon juice, Pernod, shallot and an aggressive amount of garlic.
“For me, part of what’s so good about escargot is that’s it’s super garlicky,” says the chef. “And we use raw garlic, so that makes it a little more pungent.”
The escargot are the tenderest we’ve had, which Meek-Bradley attributes to her source. She says she cooks with the same canned Burgundy snails that they used during her time at Bouchon in Yountville, CA. She warms them in butter before they hit the pasta.
The chef says she changes the menu regularly but that the dish will appear several times a week over the next few months. Try it with the suggested wine pairing of a 2012 Donkey & Goat orange roussanne, a grape originally grown in the Rhône region.
General manager and sommelier Danny Fisher feels that Rhône wines pair particularly well with the heartier dishes of fall, like cassoulet and those featuring game and root vegetables. More than 20 Rhône varietal wines traditionally found in the Southern France region will be featured during Ripple’s homage, which begins this week (202-244-7995).