Tagliatelli con fungi im harissa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Semolina/ durum wheat tagliatelli |
| 2 | quarts | Veggie stock (or bouillon cube) |
| 2 | pounds | Assorted fresh mushrooms (champignon, forest mushrooms, whatever you like) |
| 3 | Garlic clove; minced | |
| 4 | tablespoons | Charissa |
| 1 | cup | Finely chopped fresh parsley or basil |
| 2 | tablespoons | Extra virgin olive oil |
| ⅛ | Stick butter | |
| ½ | cup | Freshly grated parmesan |
Directions
Recipe By : David de Graaf
Clean and wipe all mushrooms carefully. Cut into strips approximately the width of the tagliatelli or linguini if you can't find tagliatelli. Start the stock boiling in a wide pan for the pasta. Cook the pasta as per instructions 'al dente'. In the mean time, start to melt the butter in a heavy frying pan. Combine with olive oil as soon as the butter starts to brown slightly. This allows for a higher temerature for frying without the butter burning. Add the mushrooms together with the charissah and saute over high heat until the mushrooms barely start to sweat (about 5-8 minutes). Add the garlic for another minute, throw in the chopped parsley or basil (keep some for granish) and take off heat. Poor water off pasta and immedialtey mix with the mushrooms. Stir in ¼ cup of the cheese and keep the rest for serving next to the pasta. Enjoy! Posted to JEWISH-FOOD digest V97 #234 by David de Graaf <degraaf@...> on Aug 19, 1997