Rucola Funghi And Piave Cheese Recipes

PENNE AL FUNGHI PORCINI (PIERCE BROSNAN'S FAVE)

Penne Al Funghi Porcini (Pierce Brosnan's Fave) image

This is a recipe from Pierce Brosnan's favorite Santa Monica restaurant, Il Ristorante di Giorgio Baldi, and said to be one of his favorite dishes.

Provided by Sharon123

Categories Penne

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup extra virgin olive oil
4 fresh porcini mushrooms, sliced (or dried and reconstituted in 1/2 cup water, save the soaking liquid)
2 garlic cloves, minced
1/4 cup chopped fresh Italian parsley
salt and black pepper
1/2 cup white wine
1 cup chopped peeled tomatoes, liquid drained
1 lb dry penne pasta
2 tablespoons grated parmigiano-reggiano cheese, plus more for passing

Steps:

Heat the oil in a large skillet over medium-high heat, and sauté the sliced porcini mushrooms with the garlic and parsley till tender, about 5 minutes. Season with salt and pepper.
Add the wine and let it all simmer until the wine evaporates, about 5-8 minutes. Add the tomatoes(If you have used reconstituted porcini mushrooms, add the reserved soaking liquid now) and cook for 5 to 7 minutes.
Meanwhile, boil the penne until al dente. Drain the pasta and add it to the sauce together with the grated cheese. Let cook for 2 minutes at low heat. Taste for seasoning.
Serve piping hot. Pass extra cheese for sprinkling. Enjoy!

RUCOLA, FUNGHI, AND PIAVE CHEESE

Rucola, Funghi, and Piave Cheese image

This mountain of arugula is layered with thinly sliced mushrooms and long thin shards of Piave, a hard cheese similar to but sweeter than Parmigiano-and much less expensive. It's important to use fresh, firm mushrooms; look for those with closed caps and no blemishes. If you can't find Piave, Parmigiano is a fine substitute.

Yield serves 4 as a starter or 2 as a main course

Number Of Ingredients 5

Ingredients

5 ounces white button or cremini mushrooms
Wedge of Piave cheese or Parmigiano-Reggiano, for slicing (about 5 ounces)
8 cups loosely packed arugula (preferably wild arugula; about 1/2 pound)
Kosher salt and fresh coarsely ground black pepper
1/2 cup Lemon Vinaigrette (page 29), plus more to taste and for drizzling

Steps:

Wipe the mushrooms clean, trim the tough ends of the stems, and slice the mushrooms paper-thin, preferably using a mandoline, keeping the shape of the mushrooms intact. Use a large knife or the mandoline to cut 5 ounces of the cheese into very thin slices.
Put the arugula in a large, wide bowl, sprinkle with salt, and toss gently to distribute the salt evenly. Whisk the vinaigrette to recombine the ingredients, drizzle 1/2 cup over the arugula, and toss gently to coat the leaves with the vinaigrette. Taste for seasoning and add more salt or vinaigrette, if desired.
Building the salad in three layers, first arrange a layer of the mushroom slices in the center of a serving platter or on individual salad plates. Scatter a layer of the cheese slices on top of the mushrooms and pile 1/3 of the arugula on top of the cheese. Repeat, building two more layers just like the first and ending with a layer of the cheese. Drizzle a generous tablespoon of vinaigrette over the cheese and around the salad (for individual salads, drizzle 1 teaspoon per salad), coarsely grind black pepper over the salad(s), and serve.
Bianco di Custoza Superiore (Veneto)

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