This recipe belongs to our Penn Mac Family Dinners!
Italian Cooking #101, Recipe Set #4
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Serves 4- Prep & Prepare Time is an hour.
Penne Rigate in Porcini Mushroom Sauce
Ingredients:
3 Tablespoons Extra Virgin Essential Olive Oil
1 Penn Mac Container Dried Porcini Mushrooms
1/2 of the Vidalia Onion (chopped)
2 Cloves garlic clove (chopped)
Pinch Nutmeg
1/2 Pt Heavy Cream
Pkg Cara Nonna Penne Rigate
1/4 Cup Roland White-colored Wine Vinegar
1/2 Cup Grated Romano
Salt & Pepper
Directions:
1.) Inside a medium saucepan, dump within the container of Porcini Mushrooms. Make use of the empty container and
grow it to the peak with water two times and pour water to your saucepan.
Turn heat on high. Stir from time to time to obtain the dirt and grit from the mushrooms.
Allow the water boil for any minute then switch off heat and let saucepan take a seat on the burner.
Provide 1 last stir, then leave alone therefore the grit falls to the foot of the pan.
Leave mushrooms occur the new water not less than half an hour, forty-five minutes is better.
2.) Finely chop 2 Cloves Garlic clove, then slice the Onion in two, and finely chop 1/2 from it.
3.) Inside a large non-stick skillet, warm up 3 Tablespoons Extra Virgin Essential Olive Oil on medium heat.
4.) Fill a sizable Stockpot with cold water for the pasta, then when it's in a moving boil,
add lots of salt, adding pasta and prepare till aldente.
5.) Incorperate your 1/2 Chopped Onion towards the skillet and fry till translucent (about 4 minutes),
adding the two Cloves of Chopped Garlic clove. Stir for anither minute.
6.) Add 1/4 Cup White-colored Wine Vinegar for your skillet and allow it to start arrive at a boil,
then turn heat to low to simmer.
7.) Pour the Container of Heavy Cream towards the skillet, and give a heavy pinch of Nutmeg, and stir well.
8.) Now add some 1/2 Cup Grated Romano Cheese, stir again.
(reserve all of those other Romano for garnish)
You need to turn your warm up to medium again, to allow it boil slightly, then to low.
9.) You might want to taste your sauce now to find out if it requires Salt or Pepper.
Allow the skillet simmer till your pasta is completed.
10.) While your sauce simmers and thickens, make use of a slotted spoon and spoon the mushrooms
in the saucepan in a colander having a bowl under it.
Don't scrap the foot of the saucepan, we do not want any dirt and grit in mushrooms.
11.) Carefully pour 1 Cup from the water in the mushrooms right into a mesauring cup, discard the remainder.
12.) Incorperate your mushrooms for your sauce, then your Cup of Mushroom water, stir and then leave to simmer.
When the skillet is simply too hot, you might take it out of heat source to allow your sauce thicken for some time
13.) When pasta is completed, drain and return pasta towards the stockpot and add in your Mushroom Sauce.
Serve plated with a lot of Grated Romano cheese.
Enjoy!
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