Strozza Pretti Alla Boscaiola Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 Recipe: basic pasta, recipe
Follows,
4 tbsp: Extra virgin olive oil,
1 medium: Red onion, chopped into
1/4 Inch: dice,
1 Stalk: celery, cut into 1/4
Inch pieces,
1/2 lbs: Crimini or portobello,
Mushrooms, quartered
1 ounce: Dried porcini mushrooms,
Soaked 10 minutes in warm,
Water,
1 cup: Basic tomato sauce, recipe
Follows,
1 bunch: Italian parsley, finely
Chopped to yield 1/4 cup,
Directions:
Roll out pasta to No. 4 setting, roughly 1/8th inch thick. Cut pasta
sheets into 4 inch long pieces and fold each in half. Cut roll 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 water to boil and add 2 tablespoons salt.
In a 12 to 14 inch sauce 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 pan with mushrooms. Cook until
wellcoated. Add parsley, toss into warm platter and serve.
Yield: 4 servings
MOLTO MARIO SHOW #MB5725
Source from luhu.jp
sheets into 4 inch long pieces and fold each in half. Cut roll 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 water to boil and add 2 tablespoons salt.
In a 12 to 14 inch sauce 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 pan with mushrooms. Cook until
wellcoated. Add parsley, toss into warm platter and serve.
Yield: 4 servings
MOLTO MARIO SHOW #MB5725
Source from luhu.jp
Tags
Molto