Conference turris::cooks

Carole:

I have the cookbook and will be happy to post the recipe for you.  In the event
that there is more than one recipe calling for small penne, do you have any
additional information about the recipe you're looking for?

Thanks!

Meredith

	Since there's been no reply yet from the requestor, I can
	perhaps help by telling you that the penne was browned in a pan
	first, and that, if I'm not mistaken, the recipe included
	both shitake and porcini.

    
    I'd be interested in the recipe too, it looked delicious. 
    
    Lv

       I saw the show a while ago and have used the recipe; it's
       absolutely delicious.  I use regular mushrooms instead of the
       fancy ones she suggests, and I also use low-fat sour cream instead
       of  heavy cream (Mary Ann seems to think that a recipe isn't worth
       doing unless each person gets 200g of fat):
       
       
                            Pan-Fried Pasta

4 oz mushrooms				2 T olive oil
� lb penne (or other pasta)		1 or 2 oz. brandy (or cognac)
2 C heated chicken or vegetable broth	� C grated parmesan cheese
Fresh parsley, finely chopped		3 T low-fat or non-fat sour cream
salt and pepper

In a large pan, heat the oil over a medium flame and brown the penne,
stirring frequently.  The pasta should be a medium brown, slightly darker
than `golden brown'.  Add the brandy and cook for a few seconds until the
alcohol has burned off.  Add the hot chicken broth to the pasta, cover
the pan, and boil for a few minutes.  (The pasta will still be slightly
crunchy.)  Uncover and boil off most of the remaining liquid.

Meanwhile, saute the mushwooms and parsley in a separate pan, seasoning
lightly with salt and pepper.  When the mushrooms are nearly cooked,
remove from the heat and add the sour cream.  Stir, then return to heat
for a few minutes to reduce the cream.

Add the mushroom mixture to the cooked pasta, then stir in the parmesan
cheese.  Add salt and/or pepper to taste, and serve.

    I'm excited now - Can't wait to make it tonight.
    
    Thank you
    Carole

I'm glad that someone had the recipe, because I checked the Ciao Italia cookbook
which was published in 1991, and it's not in there.  The recipe must be one of 
Mary Ann's newer creations.

    I make this dish last night and it was delicious.  I put in 2oz of
    shittake mushrooms and the rest regular mushrooms.  It call for porcini
    mushrooms but I checked them out at Idylwidle farms and for a package 
    of .11oz 2 they were $7.25 - too rich for my blood.  I also used the 
    Fat free sour cream.  
    
    Thanks again for posting the recipe.

    Is the penne (or the pasta) pre-cooked before pan frying it?
    
    Thanx,
    
    Kitty

	If I'm remembering correctly, she added the water she had
	hydrated the porcini in to the penne, after cooking off the
	brandy, as well.  I would imagine that that would change the
	flavor considerably.  Do you remember it that way, Lar?

	Di

    re: .8
    
    The penne is not cooked first.  It is pan fried and you really need
    to keep and eye on it - it burns quickly.

    
    Di, you're correct, she said to reserve the water from the mushrooms
    and add it in.  I also remember that the recipe called for 6 Tbsp
    of heavy cream, whereas the recipe in .? calls for only 3 tbsp of 
    sour cream.  I'm wondering if the recipe posted is for half the 
    serving size that Mary Ann made on the show.  It also only calls 
    for 1/2 Lb pasta and I believe she used a whole lb on the show. 
    
    What say ye Mr_Topaz ?
    
    Larry

       
       Right, the recipe I posted in .? is for half the amount that Mary
       Ann made on the show.  With a green salad, it's more than enough
       for two of us for dinner.
       
       I also increased the amount of stock by �-cup, because there was
       not any mushroom soaking liquid.  (Her full recipe called for
       �-cup of mushroom soaking liquid and 3� cups of stock.)
       
       If you don't like mushrooms, you are authorized to use any 
       sauteed vegetables, in just about any quantity, as a substitute,
       and it will still taste wonderful.
       
       --Mr Topaz

    
    I made a variant on this recipe last night.  It was more of an 
    oriental flavor.  Essentially, I cooked the pasta the same by
    sauteeing it, and adding the brandy etc.  
    
     While this was going on, I mixed 2 tbsp of sesame oil and 2 tbsp
    canola oil in a cast iron skillet. In this oil, I sauteed 6 sliced crimini 
    mushrooms (use whatever you prefer), along with a sliced red bell
    pepper, and thinly sliced celery, and about 12 Thai chilis. As this
    was cooking, I steamed 1/2 lb of broccoli tops, 2 med sized diagonally
    sliced carrots, and a medium sized zucchini sliced into thin spears
    until they were tender crisp.  Once the pasta was cooked, I added 
    a bit of oil to my wok, and 1/3 cup low sodium soy sauce, and a
    generous amount of szechuan chili oil.  I added all the ingredients
    into the wok (sauteed veggies, pasta, steamed veggies), plus added in
    a healthy dose of sliced scallions, and cooked an additional five 
    minutes or so to blend the flavors.
    
    This really made a lot of pasta, so you may only want to cook a 1/2
    lb box of pasta instead.  Use whatever veggies you have, and whatever 
    amounts of oil you desire.  Snow peas, green beans would probably work
    nicely.  
    
    Lv

    
    Pennette in Padella (Fried Pennette)
    
    1/2 oz porcini mushrooms
    3 1/2 tbsp extra virgin olive oil
    1 lbs pannette regata - pasta
    6 tbsp brandy
    3 1/2 cup hot chicken broth
    1/2 cup porcini soaking water
    4 oz shitake mushrooms
    1/4 cup chopped parsley (Italian flat leaf)
    6 tbsp heavy cream
    1/2 cup grated parmesan cheese
    salt taste
    1/2 tsp coarsely ground black pepper
        
    - Soak (1/2 hr) and drain porcini mushrooms - save the water.
    - Heat oil in large skillet add pennette and brown (7-8 min)
    - Add brandy - heat to alcohol is evaporated
    - Saute mushrooms and parsley in a separate skillet
    - Add hot chicken broth and porcini liquid to pennette, cover and boil 
      until done
    - Uncover and boil off most of the liquid
    - Add cream and cheese to the mushrooms
    - Pour over the pennette cook for 1 minute and serve
    
      

    Does anyone know what "Penne" is or where I can get it in the Worcester
    area?  wh
    

�    Does anyone know what "Penne" is or where I can get it in the Worcester
�    area?  wh
    
    Penne is a type of pasta.  It looks like a small ziti with pointed ends
    (kind of like a the tip of a quill pen, thus the name).  You should be
    able to find it in any supermarket.  Shaw's has a brand of penne (can't
    remember the name -- it's a black box) that is seasoned with hot pepper
    and basil that is very good.  If you can't find it in a supermarket
    (and I'll be suprised if you can't) check out some of the Italian
    grocery stores on Shrewsbury Street.

    Pastene makes Penne and I found it at Victory Super Markets.  Also,
    in the Leominster area you can buy it at Monty's pasta store - Main
    Street.
    
    About $1.00 a one pound bag.
    

    Does anyone know where I can fresh tortellini filled with different
    things in the Nashua, NH area?  A while back I had pumpkin tortellini
    at a restaurant and am wondering if I can get it anywhere here.
    
    Please send mail as I don't read this conference very often.
    
    Thanks.
    
    Leela
    MMSRV::LEELA