Tag: pasta

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Lanterne with Spicy Sausage and Porcini Mushrooms

Ingredients

  • Tomato sauce
  • 3 tablespoons of Extra Virgin Olive Oil
  • 3 cloves of garlic, minced
  • 2 cups of sliced fresh Portobello mushrooms
  • 1 package of  dried Porcini mushrooms
  • 2 cups of good red wine
  • 1 1/2 sweet sausage without the casing
  • 1-2 teaspoons of Bomba Calabrese (hot pepper sauce)
  • 1 20 oz. can of hand crushed whole peeled tomatoes
  • 1 package of Marella lanterne (1 lb.)

Preparation

  • Boil 2 cups of water and rehydrate the Porcini in a bowl. Let stand for 15 minutes.
  • Heat the olive oil and gently saute the sausage for about 3 minutes.
  • Add the fresh mushrooms first, then the Porcini, followed by the garlic and the bomba calabrese.
  • Add wine and simmer for about 1 minute. Add the tomatoes and cook for about 1 hour stirring every so often over a low flame.
  • Cook the pasta separately in abundant salted boiling water for about 8-9 minutes. Save some of the cooking water.
  • Add the sauce to a pan and toss the pasta in the sauce. Mix vigorously.
  • Add some of the water from the cooking pasta if the sauce is too dry.
  • Serve immediately after garnishing with grated parmesan or ricotta. Serves four to six people

Courtesy of Italian Harvest (supplier of our wonderful pastas)

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Handmade Fresh Pappardelle with Wild Mushroom and Balsamic Cream Sauce

Pappardelle Pasta
2 cups all purpose flour
3 large eggs
a pinch of salt

Using a food processor, combine the flour and salt.  Add the eggs and process in pulses until the flour is completely moistened.  Remove the dough and knead for about five minutes, adding only a small amount of flour if necessary, until the dough is smooth and elastic.  Place the dough in a bowl covered with plastic wrap and allow to relax for an hour.  Roll out with a pasta machine to setting 7, or use a rolling pin to roll it as thinly as possible.  Cut the pasta sheets in to long pappardelle noodles and hang on a rack or dust lightly with flour until ready to use.

Makes about one pound of fresh pasta    

Wild Mushroom & Balsamic Cream Sauce
1 cup dried mushrooms such as shitake, porcini, and morel
1 cup heavy cream
3 tablespoons premium Extra Virgin Olive Oil (EVOO)
1/3 cup dry Marsala wine
1/2 cup reserved mushroom stock (soaking liquid)
2 tablespoons Traditional Style Balsamic Condimento
1 large shallot, sliced thin
1 medium red onion, sliced thin
1 – 2″ sprig of fresh thyme, leaves only
salt and fresh ground pepper to taste
Grated Pecorino Romano cheese

Place mushrooms in a small bowl and pour one cup of boiling water over the mushrooms and set aside. Place a large saute pan, over medium heat.  Add the EVOO, onion and shallot and a small sprinkle of kosher salt.  Saute slowly until the onions are caramelized, being careful not to burn them.  This should take approximately 5 minutes until they are golden brown.  

Drain the mushrooms well reserving the soaking liquid.  Chop lightly if the pieces are large.  Add the mushrooms and thyme leaves to the saute pan. Saute for another minute and then add the Marsala wine, scraping up any browned bits. 

Bring a large pot of generously salted water to a boil.

Reduce the wine by half, and add the mushroom stock. Continue cooking over medium heat until liquid is again reduced by half.  Add in the balsamic, and then the heavy cream stirring well to combine.  Allow to simmer for an additional minute or two, to allow the sauce to thicken.  Season well with salt and a generous amount of fresh ground pepper. 

Boil the fresh pappardelle in the boiling water for a minute.

Add the cooked, drained pappardelle to the saute pan.  Toss it with the sauce and allow it to simmer in the sauce for an additional minute.  

Serve with grated fresh Pecorino Romano cheese.

Serves 4-6