FETTUCINE WITH PORCINI
Provided by Moira Hodgson
Categories dinner, easy, pastas, main course, side dish
Time 1h15m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Soak the mushrooms in one-and-a-half cups hot water for half an hour. Meanwhile, mince the garlic and slice the onion thinly.
- Heat the oil in a heavy skillet and gently fry the onion and the garlic without browning.
- Strain the mushrooms, reserving their liquid. Chop them coarsely and add to the skillet with the tomato paste, dried red pepper flakes, sage, parsley and wine. Stir and pour in the mushroom-soaking liquid. Simmer, stirring frequently, for about 20 minutes or until thickened. Season to taste with salt and pepper.
- Meanwhile, bring six quarts salted water to boil for the fettucine. Cook the fettucine until al dente, drain and toss in a heated serving bowl with the sauce. Pass the Parmesan cheese separately.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 6 grams, Carbohydrate 69 grams, Fat 8 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 397 milligrams, Sugar 4 grams
FETTUCCINE WITH PORCINI
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place porcini in a bowl, cover with about 1 cup warm water, and soak 30 minutes. Drain well, straining liquid into large measuring cup. Place porcini on several thicknesses of paper towel, cover with paper towel and press to remove moisture. Cut very large pieces in half.
- Meanwhile, heat 3 tablespoons oil in a skillet large enough to hold pasta for 4 servings. Add pancetta and sauté until barely beginning to brown. Add garlic and sauté a minute or so.
- Add porcini and cook until heated through and beginning to brown. Remove from heat. Season with salt and pepper. Warm 4 plates.
- Bring a pot of salted water to a boil for pasta. Cook pasta about 3 minutes and drain well. Transfer to skillet, add remaining oil, and cook over low heat to incorporate and heat ingredients. Gradually add 3/4 cup porcini liquid. When some has been absorbed, remove pan from heat. Add eggs and fold together quickly, to warm eggs without scrambling them. Add a little more liquid if needed. Immediately divide among plates and garnish with parsley. Serve at once with cheese alongside.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 20 grams, Carbohydrate 74 grams, Fat 28 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 469 milligrams, Sugar 1 gram, TransFat 0 grams
PASTA WITH VENISON AND PORCINI
Back around the time the earth cooled, there was a restaurant, Giordano's, on West 39th Street near the entrance to the Lincoln Tunnel. Craig Claiborne gave it three stars in his 1968 "New York Times Guide to Dining Out in New York."Among the specialties was sautéed beef tenderloin, unusual because its sauce depended on white wine, not red. When I asked the chef about it, he said it was lighter that way.I had not made it in many years but as we tasted the 2004 Barolos and everyone's appetite was whetted for pasta with a beef ragù and truffles, I thought of it. I decided to try it with venison and porcini to serve with fresh pasta. You'll need some last-minute stove work before you can put it on the table and pour that Barolo.
Provided by Florence Fabricant
Categories dinner, quick, pastas, appetizer, main course
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Place venison in a bowl, add 2 tablespoons oil, 1/4 teaspoon salt, 1/2 teaspoon pepper and leaves from 4 sprigs thyme. Mix well and set aside. Place porcini in a bowl, add 2/3 cup warm water and set aside. Wait 30 minutes.
- In a bowl, mix wine and mustard together. Place a fine strainer over bowl and place porcini in it. Press out as much liquid as possible. Mix mushroom liquid with wine mixture. Dry porcini on paper towel and chop.
- Heat remaining oil in a 12-inch skillet. Add shallots and chopped porcini and sauté over medium heat until tender and lightly browned, about 3 minutes. Season with salt and pepper. Remove from pan. Bring a pot of salted water to a boil for pasta.
- Heat 1/2 tablespoon unsalted butter in skillet on medium-high, add venison and quickly sear on all sides. Remove from pan. Return shallots and porcini to pan and add reserved liquid. Simmer until somewhat reduced. Stir in remaining butter or truffle butter. Remove from heat.
- Boil pasta about 4 minutes, drain and add to skillet. Simmer contents of skillet briefly, tossing ingredients together, until heated through. Check seasoning. Add venison, toss again and serve garnished with thyme sprigs.
Nutrition Facts : @context http, Calories 772, UnsaturatedFat 21 grams, Carbohydrate 65 grams, Fat 31 grams, Fiber 4 grams, Protein 48 grams, SaturatedFat 8 grams, Sodium 787 milligrams, Sugar 2 grams, TransFat 0 grams
FETTUCCINE WITH WILD MUSHROOMS
Provided by Moira Hodgson
Categories dinner, weekday, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Soak porcini in cup of boiling water 30 minutes. Trim stalks from the fresh mushrooms, wash off grit under cold running water and slice into one-and-a-half-inch pieces.
- Using a large skillet, soften the garlic and the shallots in two tablespoons butter and oil. Meanwhile, bring six quarts salted water to a boil.
- Strain the porcini through a paper towel, reserving the soaking liquid. Chop the porcini and add them to the skillet with the thyme, salt and pepper and white wine. Cook over moderate heat, stirring occasionally, for about 20 minutes. Add the porcini cooking liquid and continue to cook over moderate heat until it has almost evaporated.
- Meanwhile, cook the fettuccine until al dente. Drain and toss in a heated bowl with the remaining tablespoon butter (you could use truffle oil instead).
- Over moderate heat, stir the creme fraiche into the mushrooms. Correct seasoning and pour them over the fettuccine. Toss, sprinkle with parsley and serve. Pass the cheese separately.
Nutrition Facts : @context http, Calories 547, UnsaturatedFat 6 grams, Carbohydrate 83 grams, Fat 15 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 690 milligrams, Sugar 7 grams, TransFat 0 grams
FETTUCINE WITH PORCINI MUSHROOM SAUCE
Provided by Lucia Luhan
Categories Cheese Mushroom Pasta Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add shallots and sauté until beginning to brown, about 4 minutes. Add mushrooms and stir to coat. Add broth and cream and bring sauce to boil. Reduce heat to medium-low, cover and simmer until mushrooms are tender, about 20 minutes. Uncover and boil until sauce thickens slightly, stirring occasionally, about 5 minutes. Season sauce with salt and pepper.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking water. Return pasta to pot. Add sauce; toss over medium-low heat until heated through, adding reserved cooking water by tablespoonfuls if pasta is dry. Season with salt and pepper. Serve, passing cheese separately.
FETTUCCINE WITH PANCETTA, PORCINI, AND TOMATO
Serve with a salad of cleaned dandelion greens and miner's lettuce tossed in a simple oil-and-vinegar dressing. Sprinkle with wild violets.
Provided by Martha Stewart
Categories Pork Recipes
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat. Add pancetta and cook, turning, until golden brown, about 5 minutes. Transfer to paper towel-lined plate; set aside.
- Add onion, garlic, and mushrooms to pan. Cook, stirring, until tender, about 5 minutes. Add tomatoes and cook until they begin to break down, about 2 minutes.
- Add wine and reduce by half, scraping up any bits from bottom of pan with a wooden spoon. Pour in milk and return pancetta to pan. Gently simmer until sauce has thickened, about 15 minutes.
- Meanwhile, cook pasta in well-salted boiling water according to package instructions. Reserve 1/2 cup pasta water. Drain pasta and toss with sauce. Add reserved pasta water to desired consistency. Season with salt and pepper. Serve with grated Parmesan.
FRESH PARSLEY TAGLIATELLE WITH PORCINI
Steps:
- Make pasta:
- In a food processor blend together 2 1/2 cups flour, oil, yolks, and 6 tablespoons water, incorporating as much of additional 2 tablespoons water as necessary, until mixture just begins to form a ball. On a lightly floured surface knead dough, incorporating as much of additional flour as necessary, until smooth and elastic, about 8 minutes. Quarter dough and wrap 3 pieces separately in plastic wrap.
- Set smooth rollers of a pasta machine at widest setting. Flatten unwrapped piece of dough into a rectangle and fee through rollers. Fold rectangle in half and feed through rollers 8 more times, folding in half crosswise each time and dusting with flour as necessary to prevent sticking.
- Turn dial to next (narrower) setting and feed through rollers without folding. Continue to feed dough through, without folding, turning dial to make space between rollers narrower each time, until dough has been rolled through narrowest setting and is a smooth sheet, about 2 1/2 feet by 4 inches. Halve pasta sheet crosswise. Lightly brush 1 side of 1 pasta sheet with cold water and evenly arrange 1/2 cup parsley over it. Drape remaining half sheet over parsley-topped pasta sheet, gently pressing down to force out any air. Set rollers to second narrowest setting and feed filled pasta sheet between rollers. Put pasta sheet on a dry kitchen towel. Roll out and fill remaining 3 pieces dough in same manner, putting each on a dry kitchen towel.
- Attach ribbon pasta cutters to pasta machine and attach handle to widest cutter. Line a tray with another dry kitchen towel. Feed first pasta sheet, which will have dried slightly but should still be soft and pliable, through cutter and toss tagliatelle generously with flour. Form tagliatelle loosely into a nest and arrange on towel-lined tray. Make more tagliatelle in same manner with remaining pasta sheets. Makes about 3/4 pound.
- Fill a 6-quart kettle three fourths full with salted water and bring to a boil for tagliatelle.
- Trim mushrooms and cut stems from caps. Separately cut stems and caps into 1/4-inch-thick slices. Mince garlic. In a large skillet cook stems in 2 tablespoons oil over moderate heat, stirring occasionally, until stems are tender and liquid they give off is evaporated, about 5 minutes. With a slotted spoon transfer stems to a small bowl. In skillet cook caps in remaining 2 tablespoons oil over moderate heat, stirring occasionally, until caps are tender and liquid they give off is evaporated, about 3 minutes. Add stems, garlic, and butter and cook, stirring, 1 minute. Add wine and cook, stirring occasionally, until wine is evaporated. Season mushrooms with salt and pepper.
- Cook _tagliatelle_in boiling water until al dente about 1 1/2 minutes. Reserve 1/2 cup cooking water and drain tagliatelle in colander. Add tagliatelle and reserved cooking water to mushroom mixture and toss to combine.
- Serve tagliatelle immediately with freshly grated Parmigiano-Reggiano.
- *Available at specialty foods shops and by mail order from Dean & DeLuca, (800) 221-7714.
- **Available seasonally at many specialty food shops and by mail order from Comptoir Exotique, (888) 547-5471.
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