Strozza pretti alla boscaiola
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Recipe basic pasta, recipe | |
| Follows | ||
| 4 | tablespoons | Extra virgin olive oil |
| 1 | medium | Red onion, chopped into |
| ¼ | Inch dice | |
| 1 | Stalk celery, cut into 1/4 | |
| Inch pieces | ||
| ½ | pounds | Crimini or portobello |
| Mushrooms, quartered | ||
| 1 | ounce | Dried porcini mushrooms, |
| Soaked 10 minutes in warm | ||
| Water | ||
| 1 | cup | Basic tomato sauce, recipe |
| Follows | ||
| 1 | bunch | Italian parsley, finely |
| Chopped to yield 1/4 cup | ||
Directions
Roll out pasta to No. 4 setting, roughly 1/8th inch thick. Cut pasta sheets into 4 inch long pieces and fold each in half. Cut roll into strips ½ inch thick. Take each piece between hands and roll back and forth several times to form a twisted piece. Set aside.
Bring 6 quarts water to boil and add 2 tablespoons salt.
In a 12 to 14 inch sauce pan, heat olive oil, onion and celery over medium high heat until soft, about 8 to 10 minutes. Add mushrooms and cook until sweated, about 8 to 10 minutes. Add tomato sauce and bring to a boil. Meanwhile, drop pasta into boiling water and cook 1 minute until soft. Drain well and toss into pan with mushrooms. Cook until wellcoated. Add parsley, toss into warm platter and serve.
Yield: 4 servings
MOLTO MARIO SHOW #MB5725