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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 recipe Green Pasta
2 tbsp. salt
2 oz. unsalted butter
2 fl. oz. virgin olive oil
1/2 md. red onion, finely minced
1 lb. porcini mushrooms, sliced 1/8-inch thick (or use portobellos)
3 tbsp. finely chopped fresh rosemary leaves
1/2 cup freshly grated Parmesan-Reggiano cheese
Salt, to taste
Freshly ground black pepper, to taste
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Directions:
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To make the strichetti, roll out the pasta on your pasta machine to the thinnest setting. Lay the sheet out on a cutting board and cut into 2-inch by 1-inch rectangles. Pinch the center of each rectangle to form a bow tie shape. Repeat this process until all the dough is used. Set aside and cover.
Bring 6 quarts of water to boil and add 2 tbsp. salt. Heat the butter and olive oil in a 12- to 14-inch skillet or sauté pan. Sauté the red onion over medium-high heat for 3 minutes, until softened but not browned. Add the mushroom pieces and sauté 5 minutes longer until light and golden brown. Lower the heat to medium. Add rosemary leaves and simmer 5 minutes. Set aside.
Drop the pasta into the boiling water and cook 1 minute, or until al dente. Cook longer if pasta had dried out. Drain pasta in colander over sink and add hot pasta to skillet and toss to blend over medium heat, approximately 1 minute. Add cheese and toss thoroughly to coat. Season with salt and pepper. Place in warm serving bowl and serve immediately.
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