| Great quick and easy recipe:
press a garlic clove. cook with a little chopped onion (sweet red) in some
chopped pancetta (Italian bacon) over low heat....until the pancetta is
sorta crispy and the veggies are sorta softened and nice. Add some peeled
fresh tomato, chopped, seeded and drained. Add some cooked, drained white
beans (small white pea/navy beans), cooked and drained red kidney beans..
season to taste with fresh ground black pepper and salt. Add some bruised,
dried rosemary to taste. Cook for approx. 5 minutes over medium heat.
Toss with cooked, drained rigatoni. Serve topped with fresh grated parmesan
and/or romano cheese.
How much to use of each ingredient:
1 garlic clove
1/2 cup chopped onion
1/2 cup chopped pancetta
2 medium tomatoes, dipped into boiling water for 1 minute in order to
make skin easily peelable. Peel, chop, remove seeds and drain well.
1 cup white beans
1 cup red beans
approx. 1 teaspoon salt
approx. 1 teaspoon - 1 and 1/2 teaspoon pepper
approx. 1/2 teaspoon rosemary (or equivalent fresh, diced)
approx. 2 cups - 2 and 1/2 cups rigatoni
Bon Apetit!
|
| Does this sound like the recipe your sister-in-law made? It comes from
the Joy of Pasta cookbook:
Fettucine with Mushrooms and Prosciutto
3 T. olive oil
3 T. butter
1 lb. fresh mushrooms, trimmed and sliced thin
1/2 lb. prosciutto, cut in bits
2 large ripe tomatoes, peeled, seeded and chopped into 1/2 inch cubes;
or 1/2 cup tomatoe puree'
1/4 t. ground nutmeg
2 fresh sage leaves, chopped fine, or 1 t. dried sage leaves, rubbed
between your hands
1 c. heavy cream
1 lb. fettucine
salt
freshly ground black pepper
1 c. freshly grated parmesan cheese
1/2 c. finely chopped flat parsley
1. Heat olive oil and butter in a large skillet and when bubbling, add
mushrooms and cook until they are lightly browned, approx. 10 min.
2. To the skillet add the prociutto bits, tomatoes, nutmeg, sage and
cream. Cook over high heat for 4 to 5 min until sauce is somewhat
thickened. Remove from heat and set aside.
3. Cook fettucine until al dente, drain and return to pot in which they
cooked. Add salt and pepper to taste, then add the sauce and half the
parmesan. Toss well and transfer quickly to serving bowl or platter or
to individual serving plates. Add the remaining parmesan cheese and
fresh parsley to either the single, large platter or individual plates
and serve immediately.
Serves 4 to 6
|