Yield: 4 servings
|1||Recipe Green Pasta; see * Note|
|2 ounces||Unsalted butter|
|2 ounces||Virgin olive oil|
|½ medium||Red onion; finely minced|
|1 pounds||Porcini mushrooms; sliced 1/8" slices|
|(or use portobellos)|
|3 tablespoons||Finely-chopped fresh rosemary leaves|
|½ cup||Freshly-grated Parmesan Reggiano cheese|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
* Note: See the "Green Pasta" recipe which is included in this collection.
To make the strichetti, roll out the pasta on your pasta machine to the thinnest setting. Lay the sheet out on a cutting board and cut into 2-inch by 1-inch rectangles. Pinch the center of each rectangle to form a bow tie shape. Repeat this process until all the dough is used. Set aside and cover. Bring 6 quarts of water to boil add 2 tablespoons salt. Heat the butter and olive oil in a 12- to 14-inch skillet or saute pan. Saute the red onion over medium-high heat for 3 minutes, until softened but not browned. Add the mushroom pieces and saute 5 minutes longer until light and golden brown. Lower the heat to medium. Add rosemary leaves and simmer 5 minutes. Set aside. Drop the pasta into the boiling water and cook 1 minute, or until al dente. Cook longer if pasta had dried out. Drain pasta in colander over sink and add hot pasta to skillet and toss to blend over medium heat, about 1 minute. Add cheese and toss thoroughly to coat. Season with salt and pepper. Place in warm serving bowl and serve immediately.
This recipe yields 4 servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5602 broadcast 01-10-1996) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.