lunedì 24 ottobre 2011


Pasta entree

1 lb Italian egg fettuccine
1/3 cup walnuts, roughly copped
1 oz Italian dried porcini
2 cloves garlic, peeled and lightly chrushed
5 sprigs parsley, separate leave and chop them
1/2 lb prosciutto (di Parma is better), juilienne cut
1/2 cup white wine
1/2 cup vegetable or chicken broth
2 tbsp Extra virgin olive oil

Soak porcini in lukewarm water for 20 minutes.

Bring a large pot of water to a boil.

Meanwhile, warm olive oil in a large skillet over medium-high heat and sautee garlic and parsley stems for about 1 minute, add prosciutto and sautee for no more than 1 minute then add broth and cook for 5 minutes, stirring frequently.

Remove porcini from water and squeeze them to eliminate excess water, cut the bigger pieces.

Discard garlic and parsley from the skillet and add porcini, stir and pour wine; cook for about 5 minutes, covered with a lid. At this point, stir walnuts in, season with salt (and pepper if you like) and cook for 1-2 minutes more, uncovered.

When water boils, add salt and fettuccine, stirring. Cook for about 5-6 minutes and drain, reserving part of the cooking water. Arrange in the skillet and toss, on medium heat, for about 2 minutes, adding some of the water, if necessary (egg fettuccine tend to be dryer than other pasta).

Serve immediately sprinkled with fresh chopped parsley.

This recipe serves 4-6 people.

- To add flavor, carefully strain the porcini soaking water and add to pasta water.
- You can make your own pasta with Italian 00 flour and eggs (2 cups - 3 eggs)
- Do not sprinkle this pasta with Parmigiano: it's an overpowering flavor, compared to the really delicate porcini one.

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