Spinach Tagliatelle with Smoked Crave Brothers Fresh Mozzarella Ciliegine, Wild Mushroom Cream, Roasted Butternut Squash & Crispy Prosciutto

Cook Time:

Serves:

About the Recipe

A chef collab for National Cheese Lovers Day! Created by Chef Suzzette Metcalfe, The Pasta Tree Restaurant and Wine Bar, Milwaukee, WI

Ingredients

For the pasta

• 1 lb fresh spinach tagliatelle (house-made or equivalent)

• Kosher salt for pasta water

For the roasted squash

• 2 cups diced butternut squash (¾-inch cubes)

• Olive oil, salt, pepper

• Fresh thyme sprigs

For the wild mushroom cream

• 2 Tbsp butter

• 1 Tbsp olive oil

• 2 shallots, minced

• 2 cloves garlic, minced

• 10 oz mixed wild mushrooms (cremini, oyster, shiitake, or maitake), sliced

• ½ cup dry white wine

• 1 cup heavy cream

• ½ cup grated Parmesan or Grana Padano

• 1 tsp fresh thyme leaves

• Salt and cracked black pepper to taste

For the crispy prosciutto

• 4 slices prosciutto

For finishing

• 1 cup Crave Brothers fresh mozzarella ciliegine lightly smoked (smoked optional)

• Fresh parsley or microgreens for garnish

• Optional drizzle: truffle oil or smoked olive oil

Preparation

How to Smoke the Fresh Mozzarella Ciliegine (optional)

Line a shallow pan with foil and set a wire rack over it.
Arrange the fresh mozzarella ciliegine on the rack (dry them slightly with a paper towel).
Use a stovetop smoker, pellet grill, or enclosed charcoal grill with soaked applewood or cherrywood chips.
Smoke gently for 5–7 minutes, keeping temperature low so they don’t melt — just absorb smoke.
Chill slightly to firm up before using.

Directions

1. Roast the Squash: Preheat oven to 400°F. Toss squash cubes with olive oil, salt, pepper, and thyme. Roast 20–25 min until golden and tender. Set aside.

2. Crisp the Prosciutto: Lay slices on a parchment-lined sheet and bake at 375°F for 10 min until crisp. Break into shards.

3. Make the Wild Mushroom Cream: In a sauté pan, melt butter with olive oil. Add shallots and garlic; sweat until fragrant. Add mushrooms and cook until lightly browned, 5–6 min. Deglaze with white wine; reduce by half. Stir in cream and thyme; simmer gently 5–7 min. Whisk in Parmesan; adjust salt and pepper.

4. Cook the Pasta: Boil spinach tagliatelle in salted water until al dente. Reserve ½ cup pasta water; toss with mushroom cream to desired consistency.

5. Assemble: Gently fold in roasted squash and half the smoked fresh mozzarella Ciliegine so some start to melt. Plate in warm bowls, then top with remaining mozzarella Ciliegine, crispy prosciutto shards, and a drizzle of truffle or smoked olive oil. Garnish with parsley or microgreens.