Priest Stranglers Woodsman Style Recipe - Cooking Index
Priest Stranglers Woodsman Style Recipe - Cooking Index
| 1 | Basic Fresh Egg Pasta - (see recipe) | |
| 4 tablespoons | 60ml | Extra-virgin olive oil |
| 1 tablespoon | 15ml | Red onion - chopped 1/4" dice (medium) |
| 1 | Celery stalk - cut 1/4" pieces | |
| 1 lb | 454g / 16oz | Cremini or portobello mushrooms - quartered |
| 1 oz | 28g | Dried porcini mushrooms - soaked in warm water |
| For 10 minutes | ||
| 1 cup | 237ml | Basic Tomato Sauce - (see recipe) |
| 1/4 cup | 36g / 1.3oz | Finely-chopped fresh Italian parsley |
Roll out pasta to #4 setting on a pasta rolling machine (approximately 1/8-inch thick.) Cut pasta sheets into 4-inch long pieces and fold each in half. Cut into strips 1/2-inch thick. Take each piece between hands and roll back and forth several times to form a twisted piece. Set aside.
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
In a 12- to 14-inch saute pan, heat olive oil, onion and celery over medium-high heat until soft, about 8 to 10 minutes. Add mushrooms and cook until sweated, about 8 to 10 minutes. Add tomato sauce and bring to a boil.
Meanwhile, drop pasta into boiling water and cook 1 minute, until soft. Drain well and toss into the pan with the mushrooms. Cook until well-coated. Add the parsley, toss into warm platter and serve.
This recipe yields ?? servings.
Description:
"{Strozzapretti Alla Boscaiola}"
Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B36) - from the TV FOOD NETWORK
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