LITTLE ROCK, Ark. (KTHV) – For the 5th year in a row, Executive Chef Matt McClure of The Hive at 21C Museum Hotel in Bentonville has been named a semifinalist for the 2018 James Beard Foundation Restaurant and Chef Awards.
Food blogger Debbie Arnold joined THV11 This Morning with a special featured recipe of Matt’s, Ricotta Cavatelli with Shitake Mushrooms and Edamame.
McClure is nominated in the category Best Chef: South. He was born and raised in Little Rock where hunting, fishing and his grandmother’s cooking ignited his passion for food. At The Hive, McClure showcases the refined, country cuisine of the High South, focusing on the ingredients of Northwest Arkansas and the region’s traditional methods of cooking.
His Ricotta Cavatelli with Shitake Mushrooms and Edamame is a featured dish on the Arkansas Soybean Board’s Kitchen|Fields Table Tour 2018.
You can find some information below and instructions on diningwithdebbie.net.
-1 quart shitake mushrooms, stems removed and set aside
01 onion, quartered
03 quarts water
Roasted Shitake Mushrooms
-1 quart shitake caps
-1/4 cup Riceland Rice Bran Oil or canola oil
-Salt to taste
-2 sprigs fresh thyme
-1 cup frozen edamame beans
-1 quart salted boiling water
-1 quart salted ice water
Cavatelli (freshly prepared) may also be purchased fresh or frozen.
-4 cups all-purpose flour
-1 pound full fat ricotta cheese
-1 teaspoon salt
-1/3 cup heavy cream
Final Preparation per Serving
-2 Tablespoons unsalted butter
-1/4 cup blanched edamame
-1/4 cup shitake mushroom stock
-1 Tablespoon freshly minced flat-leaf parsley
-1 cup prepared cavatelli
-1 teaspoon Marash Chile (substitute Aleppo pepper)
-Lemon juice to taste
-Salt to taste
-Freshly shaved or finely shredded parmesan, as a finish