Rotini Con Funghi E Pinoli (rotini With Mushroom & Pinenu Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Olive oil, plus
-thin sliced,
2 tbsp: Olive oil,
30: Black olives, fine chop
2 tbsp: Red wine vinegar,
2/3 cup: Dry white wine,
1/4 tsp: Hot pepper flakes,
1 1/4 cup: Chicken broth,
3 centiliter: Garlic, minced
1/2 cup: Italian parsley, fine chop
8 ounce: Shiitake mushrooms,
1 lbs: Rotini, penne, capellini
-stems trimmed and diced,
- or spaghettini,
1/4 cup: Shallots, finely chopped
1/2 cup: Pine nuts, toasted lightly
1/2 cup: Prosciutto, fine chopped
Parmesan cheese, grated
15: Sun-dried tomatoes,
Directions:
In a bowl, whisk together 1/2c olive oil, vinegar, red pepper flakes,
1 1/2TB garlic and black pepper to taste. Add the shiitake mushrooms
and toss to coat them. Cover and chill for at least 6 hours or
overnight. In a large skillet heat remaining 2TB oil over low heat
and cook the garlic, shallots and prosciutto till softened. Add
shiitake mushroom mixture, sun-dried tomatoes and olives and cook
over moderate heat for 5 minutes.
Add the wine and chicken broth and bring to boil for 3 minutes. Add
parsley and simmer, covered, for 10 minutes. Meanwhile, cook pasta to
the al dente stage; drain. In a large bowl toss the pasta with the
mushroom sauce, pine nuts and the parmesan.
Source from luhu.jp
1 1/2TB garlic and black pepper to taste. Add the shiitake mushrooms
and toss to coat them. Cover and chill for at least 6 hours or
overnight. In a large skillet heat remaining 2TB oil over low heat
and cook the garlic, shallots and prosciutto till softened. Add
shiitake mushroom mixture, sun-dried tomatoes and olives and cook
over moderate heat for 5 minutes.
Add the wine and chicken broth and bring to boil for 3 minutes. Add
parsley and simmer, covered, for 10 minutes. Meanwhile, cook pasta to
the al dente stage; drain. In a large bowl toss the pasta with the
mushroom sauce, pine nuts and the parmesan.
Source from luhu.jp