Boscaiola Pizza Recipes

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QUICK AND CREAMY BOSCAIOLA PASTA (BACON AND MUSHROOM)



Quick and Creamy Boscaiola Pasta (Bacon and Mushroom) image

I'm posting the original recipe, but will mention here, the changes I made, since I think that both are equally delicious. I subbed tortellini (any kind, though I used beef) for the .... well, actually, the recipe says, any pasta, though it recommends spaghetti. Tortellini worked well! And I subbed chorizo sausage for the bacon, since I had a lonely half a sausage in the freezer (about 100g). I sliced it thinly. I did use the mushrooms. And I added garlic. And I added fresh peas, lightly steamed, again, because I had them. I added them to the sauce in the last five minutes. Very versatile recipe!! Quick, easy, rich and delicious, mmmm! for pasta lovers everywhere! from Kitchen Classics : The Italian Kitchen

Provided by Karen Elizabeth

Categories     European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

500 g pasta, your preference
1 tablespoon olive oil
6 slices bacon, chopped
200 g button mushrooms, sliced
625 ml cream
2 scallions, sliced
1 tablespoon freshly chopped parsley

Steps:

  • Cook the pasta in a large saucepan of rapidly boiling salted water until 'al dente'. Drain, return to the pan, and keep warm.
  • While the pasta is cooking, heat the oil in a large frying pan, add the bacon and mushroom, and cook, stirring, for 5 minutes, or until golden brown.
  • Stir in a little of the cream, and scrape the wooden spoon on the bottom of the pan to dislodge any bacon that has stuck.
  • Add the remaining cream, bring to the boil, and cook over high heat for 15 minutes, OR until the sauce is thick enough to coat the back of a spoon.
  • Stir the spring onion through the mixture.
  • Pour the sauce over the pasta, and toss to combine.
  • Serve sprinkled with the parsley.

Nutrition Facts : Calories 1024.4, Fat 60.1, SaturatedFat 33.5, Cholesterol 185.1, Sodium 165.2, Carbohydrate 99.9, Fiber 4.6, Sugar 4.4, Protein 22.4

PASTA ALLA BOSCAIOLA



Pasta alla Boscaiola image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 cup dried porcini mushrooms
2 cups chicken stock or vegetable stock, for vegetarian preparation
5 to 6 tablespoons EVOO
1/2 cup diced pancetta or guanciale or 1/2 pound sweet sausage, optional
1 pound maitake/hen of the woods mushrooms or mixed mushrooms, trimmed or pulled into pieces or sliced
3 stems fresh rosemary
3 stems fresh sage
3 shallots, finely chopped
4 large cloves garlic, grated, sliced or chopped
Salt and coarse black pepper
1 cup white wine
1 can (14 ounces) Italian tomatoes or diced tomatoes
1 to 1 1/2 cups passata or tomato puree
3 tablespoons heavy cream or butter, optional
1 pound pappardelle
1 to 2 handfuls pecorino cheese
1/4 cup chopped flat-leaf Italian parsley

Steps:

  • Place a large pot of water on to boil for pasta.
  • Place dry mushrooms in stock in a saucepan and bring to low boil to reconstitute. Reduce stock by half, then set aside.
  • Heat 1 tablespoon EVOO in a large pan over medium-high heat, add pancetta, guanciale or sausage and render. When pancetta starts to brown, add the fresh mushrooms.
  • Strip and finely chop rosemary. Strip and stack sage leaves and very thinly slice. Add shallots, garlic, salt, pepper and herbs to fresh mushrooms, add 1 to 2 tablespoons olive oil and stir 2 to 3 minutes. Add white wine and reduce by half. Add tomatoes and passata. Remove porcini mushrooms with slotted spoon from stock and add all but the last few tablespoons of stock (where grit may have settled) to the sauce. Reduce the heat under sauce to low simmer. Chop porcini mushrooms and add them to the sauce. Add heavy cream if using and stir.
  • Add pasta and salt to boiling water and cook pasta 1 minute less than package direction. Reserve 3/4 cup pasta water and drain pasta.
  • Return pasta to hot pot, add some pasta water, the cheese, a little EVOO or butter and half of the sauce and toss vigorously 1 full minute to combine. Use more of the hot reserved water as necessary to loosen sauce if it becomes too thick. Serve family style or in shallow bowls topped with remaining sauce. Garnish with parsley.

BOSCAIOLA PIZZA



Boscaiola Pizza image

Instead of the classic tomato sauce, his pizza has a mushroom based sauce. It is my favorite pizza with the subtle herby flavours and crispy crust! If you cannot get your hands on durum or 00 flour, you can substitute all purpose flour or wheat flour.

Provided by hxnnxh

Categories     Vegetable

Time 1h42m

Yield 1 medium pizza, 4 serving(s)

Number Of Ingredients 24

1/2 cup durum flour
1/2 cup flour (00 flour)
1/4 cup water
1/8 cup warm water
1/2 teaspoon instant yeast
3/4 teaspoon salt
1/4 teaspoon caster sugar
1 teaspoon olive oil
150 g assorted mushrooms
3 shallots
1 garlic clove
1/2 tablespoon olive oil
1/2 tablespoon butter
1 tablespoon sage leaf, finely chopped
1 tablespoon parsley, finely chopped
1/2 cup white wine
1/2 cup vegetable broth
salt and black pepper
2 Italian sausages
1 teaspoon fennel seed
1/2 tablespoon olive oil
100 g button mushrooms
1/4 cup mozzarella cheese, grated
1 teaspoon parsley, for garnish

Steps:

  • Start with making the pizza dough. Proof the yeast in the 1/8 cup warm water and 1/4 tsp sugar.
  • Put flour and 3/4 tsp salt in a bowl. Add water, yeast mixture and 1 tsp olive oil and knead dough to a ball with nice elastic and smooth consistency. cover with damp cloth and leave to rise for 1-1,5 hours until dough has doubled in size.
  • In the meantime, start preparing sauce and toppings. For the sauce, chop garlic and shallots very finely. Put approximately 3/4 of the mushrooms in a food processor and process to a puree.
  • Slice remaining mushrooms and fry them in 1 tbs of olive oil until browned, set aside.
  • Remove meat from sausage casing and fry in a frying pan until browned, working it with a wooden spoon to get nice small chunks of meat. Add fennel seeds the last 2 minutes. Set aside.
  • In a frying pan, heat 1/2 tbs butter and 1/2 tbs olive oil on medium-low heat and cook shallots and garlic without browning them, just until the raw aroma dissapears. Add mushroom puree and cook until most of the moisture has evaporized and the mixture starts to darken in color.
  • Add the wine, bring to a boil until alcohol has evaporized. Add chopped parsley, sage and vegetable stock and simmer until sauce has thickened. Season with salt and black pepper to taste.
  • Preheat oven to 500 degrees F.
  • Roll dough with rolling pin into a circle of about 12 inches and place onto pizza stone or baking tray. Bake the bare crust for 4 minutes. Remove from oven and coat with boscaiola sauce. Top with fried mushrooms, sausage and grated mozzarella. Bake another 6-8 minutes until edges are light brown and cheese has melted. Remove from oven, garnish with fresh parsley, a drizzle of olive oil and serve.

Nutrition Facts : Calories 323.6, Fat 19.3, SaturatedFat 6.5, Cholesterol 33, Sodium 1001.6, Carbohydrate 19.6, Fiber 1.3, Sugar 1.9, Protein 13.2

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