Linguine Con Salsa Di Funghi Ma Portabella Ala Paula Recipes

LINGUINE AI FRUTTI DI MARE

Steps:

• Boil water in a large pot. Heat oil in a large sauté pan over medium heat. Cook garlic until it sizzles. Add red pepper flakes to taste; cook 1 minute. Add wine and clams; cover. Raise heat to medium-high; cook 5 minutes. Add linguine to boiling water. Cook until al dente. Uncover sauté pan; simmer 1 minute more. Add tomato sauce. Season with salt and pepper. Add rest of seafood. Cook, stirring, until clams and mussels open, about 3 minutes. Toss with linguine. Add parsley; toss. Divide among 4 bowls.

LINGUINE CON LE VONGOLE

Steps:

• Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.
• Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.
• Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
• Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.

LINGUINE CON SALSA DI FUNGHI MA PORTABELLA ALA PAULA

Steps:

• Sauce: Sauté onions in 1 spoon of butter and 1 spoon of olive oil. When onions are glossy add cut mushrooms. Cook for 2 minutes or until mushrooms start loosing a little water. Flavor with 'delikat do zup' (or vegeta) aromat, garlic seasoning, a little pepper, and a little herbs of your choice (some Italian spices, fresh chopped basil, fresh dill etc). Then turn the stove off and let mushrooms cool in pan. In a small glass, mix about 1-2 table spoons of sour cream, half and half (about double the amount of sour cream), and 1-2 teaspoons of flour. Mix very well, until the mixture is smooth and there are no flour granules. Pour into cooled sautéed mushrooms and mix well. If there is not enough sauce you can always add more half and half, sour cream and flour to thicken (but do not add flour if the sauce is hot). Optional: add some wine. Start heating the mixture on very low heat while grating in a little bit of cheese of choice (I used muenster), then turn up the heat and keep stirring. At the end add a table spoon of fresh parmesan. Should be semi-thick and creamy. Pasta: Cook choice of pasta (best if spaghetti or fettuccini). Place pasta on plate and pour sauce over it. Decorate with 3 fried portabella. Garnish with fresh green onions and fresh basil and fresh parmesan on top. Fried Portabella • Wisk 2 eggs with a little milk • Place bread crumbs on a plate and add about 2 spoons of flour, Italian spices, salt and pepper • Dunk Portabella in eggs then in bread crumbs/flour and the on heated pan with oil • Fry until golden brown

HEARTY PORTOBELLO LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, olives and Greek seasoning; cook and stir 2 minutes., Drain linguine; add to pan and toss to coat. Serve with cheese.

LINGUINI AI FUNGHI

Steps:

• Boil 6 quarts of water in a large pot. Once the water is boiling, add 2 tablespoons salt. Preheat the oven to 350 degrees F.
• Add 3 quick sprays of nonstick cooking spray to a large ovenproof saute pan or small roasting pan over medium heat. Once hot, add the garlic and onions, then cover and cook, stirring occasionally, until they have softened, about 2 minutes. Add 1 1/2 cups of the mushrooms and stir, then cover and cook until the mushrooms begin to steam, about 1 minute. Transfer the pan to the oven and cook, covered, until the mushrooms are soft, about 5 minutes. Grate the dried mushroom into the pan.
• Add the brandy, chicken stock and evaporated skim milk and bring to a simmer, then cook for about 5 minutes to let the flavors combine. Add the cinnamon and nutmeg.
• Meanwhile drop the pasta into the boiling water and cook to al dente according to the package instructions.
• Mix the arrowroot with 1 teaspoon of water, then add to the mushrooms and simmer, gently stirring, until thickened, about 1 minute. Add half the cheese and stir into the sauce. Drain the pasta and add to the sauce along with the remaining sliced mushrooms; cook over high heat, stirring, until the pasta holds the sauce. Divide the pasta among 4 bowls and sprinkle evenly with the remaining cheese.

RIGATONI WITH MUSHROOM SAUCE (RIGATONI CON SALSA DI FUNGHI)

Steps:

• Heat 3 tablespoons each of oil and butter in a large skillet over medium-low heat.
• Add garlic and red pepper flakes; cook one minute.
• Add mushrooms; cook over medium heat 5 to 6 minutes or until golden, stirring occasionally.
• Add wine; reduce heat. simmer 5 to 8 minutes or until almost all liquid is absorbed.
• Add broth and tomato sauce; continue cooking 5 to 6 minutes or until liquid is reduced by about half.
• Cook pasta according to package directions; drain and return to pot.
• Add mushroom mixture, remaining oil and butter, parsley, salt and pepper to hot pasta; mix well.
• Transfer to serving platter or bowl; sprinkle with cheese.
• Serve with extra Parmigiano cheese.

IL LINGUINE & LA SALSA DI PESTO CON FRUTTA DEL MARE

Steps:

• PREPARATION:.
• Keep the fresh linguine package set aside in the refrigerator.
• In an aluminum tin place the seafood (shrimp, scallops, clams, seafood mix) cover with plastic wrap and set aside in the refrigerator.
• In several small plastic containers and cover with plastic wrap:.
• 1 container- add the chopped garlic, white wine vinegar, oregano, chili powder, 1/4 teaspoon salt, 1 tablespoon olive oil and mix all, set aside in the refrigerator.
• 1 container- add 2 tablespoons butter set aside in the refrigerator.
• 1 container- 7 tablespoons extra virgin olive oil set aside.
• Option- a few basil leaves for decoration, sliced Italian bread, place all in a plastic zip lock bag and set aside in the refrigerator.
• When you are ready for your "Visit" and present your gift (within 2 hours after removing food from refrigerator) place all into a shopping bag and then gift wrap in holiday wrapping paper and don't forget to attach a nice gift card as well (all the above optional).
• COOKING INSTRUCTIONS:.
• Open the can of chopped clams, drain and retain the clam juice and set aside.
• In a bowl add the little neck clams in its shells, 4 tablespoons water, a pinch of salt (or a little dry white wine/clam juice option) cover with microwave plastic wrap.
• Then microwave the clams for 1 minute (the clams should have opened up but not over cooked), set aside.
• In a large pot bring water to a boil, add ½ tablespoon salt and 1 tablespoon olive oil and then add the fresh linguine, use a fork to separate the strands and cook for 2 minutes to "al dente" (or cook according to package instructions) DO NOT OVER COOK.), drain.
• Immediately, add back the drained linguine to the pot, add the chopped clams, add the pesto sauce, the copped olives and pimento and toss to coat, set aside (cove to keep warm).
• In a large teflon pan (or other pan), add 2 tablespoons olive oil, 2 tablespoons butter and cook for 30 seconds, then add the garlic mixture for about 1 minute.
• Next add the uncooked seafood to the pan, stir until the shrimp has a pink color (do not overcook the food).
• Then add the already bought seafood mix, the steamed clams, the reserved clam juice and stir fry for about a minute, remove from stove top and set aside.
• In 4 individual serving bowls/plates add the linguine pesto mixture, then add on top some of the seafood from the pan, drizzle a little olive oil on top (optional) and sprinkle with Parmesan cheese (optional), add a basil leave on the inside of the bowl/plate for decoration and serve with warm Italian bread.
• Enjoy, "Divertasi !".
• .
• Notes:.
• 1) The Instructions are overwhelming to some especially the "Preparation Step" (based on the contest requirements as a gift). However, you can simple take all the ingredients over to a home and cook. Or invite people over to your home and make the recipe.
• 2) Next time I would try and improve on this recipe by thickening the sauce a little (flour, corn starch, cream) -- That is, when the seafood is in the pan and having the sauce stick to the ingredients.