Pappardelle With Porcini Recipe - Cooking Index
Pappardelle With Porcini Recipe - Cooking Index
| 6 tablespoons | 90ml | Olive oil |
| 3 tablespoons | 45ml | Butter |
| 1 | Onion - minced | |
| 1 | Garlic clove - minced | |
| 3/4 oz | 21g | Dried porcini - soaked in |
| Warm water for 20 minutes | ||
| 1/4 cup | 59ml | Dry white wine |
| 3/4 lb | 340g / 11oz | Fresh firm porcini - coarsely chopped |
| = (or other meaty mushrooms such as | ||
| Portabello) | ||
| 2 tablespoons | 30ml | Minced parsley |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 3/4 lb | 340g / 11oz | Pappardelle |
| = (or other broad flat noodle) | ||
| 3/4 cup | 177ml | Freshly-grated Parmesan |
Heat the olive oil and butter in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook another 2 to 3 minutes.
Drain the soaked porcini, reserving the soaking liquid, and chop them coarsely. Strain the soaking liquid. Add the soaked porcini and the wine to the skillet and cook until the raw smell of the alcohol evaporates, about 2 minutes.
Add the fresh porcini and the strained soaking liquid and cook until the mixture is nearly dry, about 10 minutes. Add the parsley and season to taste with salt and pepper. Keep warm until the pasta is ready.
Cook the pappardelle in plenty of rapidly boiling, well-salted water until it is tender to the bite, about 3 minutes for fresh pasta, 10 minutes for dried. Drain the pasta well and combine it in a mixing bowl with about three-fourths of the sauce. Add most of the grated Parmesan and toss well to mix. The sauce should just barely coat the pasta.
Divide the sauced pasta among 4 warmed serving plates. Spoon a little of the reserved sauce in the center of each, and top with a little more grated Parmesan.
This recipe yields 4 servings.
Each serving: 702 calories; 21 grams protein; 74 grams carbohydrates; 5 grams fiber; 35 grams fat; 11 grams saturated fat; 35 mg. cholesterol; 296 mg. sodium.
Source:
The Los Angeles Times, 03-03-2004
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