Nutrition

Directions:

1. Remove the outer peel from 4 heads of garlic.
2. Using two tablespoons of butter total, dab each head with butter and place in a baking dish.
3. Sprinkle the garlic heads with thyme, pepper,  salt.
4. Add olive oil to the baking dish and bake at 400 degrees for 40 minutes to 1 hour, basting the garlic frequently.
5. Once the garlic is soft, remove from the oven and cool for 5 minutes.

Add two tablespoons of oil to a frying pan over medium heat, then add sliced chicories. When chicories are transparent, transfer them to a covered bowl to maintain heat. Return the pan to heat and add honey and add cumin seeds. Allow the mixture to reduce for three minutes. Add the chicories and Swiss cheese, cooking for two minutes. Add salt and pepper to taste and serve immediately.

Bring a quart of water to boil in a medium sized pot, add the dried mushrooms. Reduce heat and simmer for 30 minutes. Drain the liquid, reserving the “mushroom tea” (for a more intense flavor, repeat the process with the same mushrooms). You should end up with 2 to 3 cups of mushroom tea. Discard the mushrooms, or use them in the pasta.

In a large sauté pan heat the olive oil and add the wild mushrooms at medium high heat. Sprinkle them lightly with salt, and cook until lightly browned. Add 2 cups of the mushroom tea and cook until liquid is reduced by half. Reduce heat to medium and add the butter and parsley, swirling the pan to emulsify the sauce.
// Recipe courtesy of Chef Patti Jackson of iTrulli in New York City