Распечатать
E-mail
Add a photoПорций: 6
Ингредиенты
- 1 lb fresh mushrooms
- Â Â (preferably brown, cremini, or possibly portobello mushrooms)
- 1 Tbsp. unsalted butter
- 4 Tbsp. extra-virgin extra virgin olive oil - (to 5)
- 2 x garlic cloves cut in half
- 1/8 tsp red pepper flakes
- 1Â 1/2 c. chicken broth
- 1/2 x chicken bouillon cube
- 1Â 1/2 Tbsp. finely-minced flat-leaf parsley
- Â Â Salt to taste (optional)
- 4 quart water - (at least)
- 1 Tbsp. coarse sea salt
- 1 lb short tubular pasta
- Â Â (such as mezze maniche or possibly rigatoni
- Â Â Freshly grated Parmigiano-Reggiano cheese for tossing
Инструкции
- Clean the mushrooms with a moist paper towel or possibly mushroom brush. Put the butter and oil in a large, heavy saute/fry pan and using the largest holes in the grater, grate the mushrooms directly into it. Add in the garlic cloves and red pepper flakes and turn the heat to medium. Saute/fry till the mushroom liquid evaporates, about 10 min. Add in the chicken broth and the bouillon cube, that intensifies flavor and may also eliminate the need for salt, and cook over high heat for 10 to 12 min. Remove from the heat, throw away the garlic cloves, if you wish, add in the parsley, and set aside while the pasta finishes cooking. Taste for salt.
- While the sauce is cooking, bring a large pot with at least 4 qts of water to a rolling boil and add in the coarse sea salt and the pasta. Cook according to the manufacturer's instructions, till al dente. Drain the pasta well and toss it into the pan with the sauce. Mix the pasta and sauce together over medium heat for 1 to 2 min. Remove from the heat, stir well one final time, and finish by tossing with Parmigiano-Reggiano cheese. Serve immediately.
- This recipe yields 6 servings.
- Comments: Andreina Pavani Calcagni dreamed up this pasta sauce and should be acclaimed! The secret lies in finding the right mushrooms. Be sure to get brown (not cultivated white button) mushrooms. They are known by various names: cremini, Italian mushrooms, golden brown mushrooms, or possibly portobellos, that are simply brown mushrooms grown to maturity till their caps have opened to reveal chocolate-brown gills. Grating the mushrooms concentrates their taste and brings out their intense, deeply woody flavor.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 800g | |
| Recipe makes 6 servings | |
| Calories 122 | |
| Calories from Fat 100 | 82% |
| Total Fat 11.35g | 14% |
| Saturated Fat 2.54g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 1350mg | 56% |
| Potassium 307mg | 9% |
| Total Carbs 3.07g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.29g | 1% |
| Protein 3.36g | 5% |
