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| Farfalle Porcini |
| "Most porcini mushrooms found in this country are dried, but with a bit of water, oil or sherry, you can transform them into mouth-watering delicacies. While they might appear to be expensive, a very few go a long way." |
Ingredients:
2 tablespoons dried porcini mushrooms
2 tablespoons COLAVITA Extra Virgin Olive Oil
1 large shallot, chopped
1 yellow bell pepper, finely sliced
1 celery stalk, finely chopped
2 medium tomatoes, peeled and chopped
1 cup whipping cream
10 flat-leaf parsley sprigs, chopped
1 pound COLAVITA Farfalle or Bow Tie Pasta, cooked and drained
1/4 cup freshly grated Parmesan or Romano cheese to serve
Salt and pepper, to taste
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Preparation:
Soak the mushrooms in water to cover 1 hour. Drain mushrooms, reserving liquid; cut into fine strips. Heat the olive oil in a medium saucepan over medium heat. Add the shallot, bell pepper and celery; saute until soft, about 5 minutes. Add tomatoes, mushroom strips and reserved liquid. Cover and cook 5 minutes over medium heat. Reduce heat to low; add the cream and parsley. Simmer, stirring often, 5 minutes or until slightly thickened. Pour sauce over pasta in a large bowl and add cheese. Toss to combine. Season to taste with salt and pepper. Makes 4 to 6 servings
Per Serving: 502 Calories (31.4% from fat); 18g Fat (8g Sat, 7g Mono, 1g Poly); 16g Protein; 72g Carbohydrate; 6g Dietary Fiber; 40mg Cholesterol; 676mg Sodium. Food Exchanges: 4 Grain (Starch); 2 1/2 Vegetable; 3 Fat.
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