Green Strichetti With Porcini And Rosemary

Recipe Ingredients

1		Green Pasta - (see recipe)
2 tablespoons	30ml	Salt
2 oz	56g	Unsalted butter
2 oz	56g	Virgin olive oil
1/2 oz	14g	Red onion - finely minced (medium)
1 lb	454g / 16oz	Porcini mushrooms - sliced 1/8" slices
		= (or use portobellos)
3 tablespoons	45ml	Finely-chopped fresh rosemary leaves
1/2 cup	73g / 2.6oz	Freshly-grated Parmesan Reggiano cheese
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

To make the strichetti, roll out the pasta on your pasta machine to the thinnest setting. Lay the sheet out on a cutting board and cut into 2-inch by 1-inch rectangles. Pinch the center of each rectangle to form a bow tie shape. Repeat this process until all the dough is used. Set aside and cover.

Bring 6 quarts of water to boil add 2 tablespoons salt.

Heat the butter and olive oil in a 12- to 14-inch skillet or saute pan. Saute the red onion over medium-high heat for 3 minutes, until softened but not browned.

Add the mushroom pieces and saute 5 minutes longer until light and golden brown. Lower the heat to medium. Add rosemary leaves and simmer 5 minutes. Set aside.

Drop the pasta into the boiling water and cook 1 minute, or until al dente. Cook longer if pasta had dried out.

Drain pasta in colander over sink and add hot pasta to skillet and toss to blend over medium heat, about 1 minute. Add cheese and toss thoroughly to coat.

Season with salt and pepper. Place in warm serving bowl and serve immediately.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5602) - from the TV FOOD NETWORK

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