Cavatelli With Broccoli And Cream Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
3 tbsp: Fresh lemon juice,
1/2 lbs: Mushrooms, sliced
4 tbsp: Butter,
1: Garlic clove, finely
Chopped,
2 tbsp: Marsala wine,
1 cup: Whipping cream,
Salt,
Freshly ground black pepper,
1/2 lbs: Cavatelli,
1/2 lbs: Broccoli florets --,
Parboiled,
1/3 cup: Freshly grated Parmesan,
Directions:
Cavatelli are small, ear-shaped pasta. This dish is more of an
American invention than a classic Italian dish, but its delicious
just the same.
ADD THE LEMON JUICE to the mushrooms and mix well. Melt the butter in
a skillet; add the garlic and Marsala. Cook for 3 minutes, then add
the mushrooms. Cook for 5 minutes more. Add the whipping cream and
bring the mixture to a boil. Add some salt, then pepper liberally.
Remove from the heat. Cook the cavatelli al dente. Drain thepasta and
return it to the pan in which it was cooked. Add the broccoli and
TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
Recipe By :
Source from luhu.jp
American invention than a classic Italian dish, but its delicious
just the same.
ADD THE LEMON JUICE to the mushrooms and mix well. Melt the butter in
a skillet; add the garlic and Marsala. Cook for 3 minutes, then add
the mushrooms. Cook for 5 minutes more. Add the whipping cream and
bring the mixture to a boil. Add some salt, then pepper liberally.
Remove from the heat. Cook the cavatelli al dente. Drain thepasta and
return it to the pan in which it was cooked. Add the broccoli and
TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
Recipe By :
Source from luhu.jp