-
-
-
OreganoFromItaly.com
-
-
-
-
CookiesFromItaly.com
-
-
-
-
SilverFromItaly.com
-
-
-
-
OnlyInItaly.com
-
-
People
are Talking!
-
"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
much better, than my own home grown oregano. I want to thank you people for
a superior product that I absolutely love and so do the friends I share it
with...God Bless"
Charles W., Plainville,
Connecticut
| |
|
|
- Rigatoni with Wild Mushrooms
- (Rigatoni
con Funghi Selvatici)
-
|
-
-
Ingredients:
-
- 2 lbs assorted fresh wild mushrooms, such as chanterelles and porcini,
washed, trimmed, and cut into large pieces
1/2 medium sweet onion, peeled and finely chopped
8 tbsp extra-virgin olive oil
2 cloves garlic, crushed, peeled, and finely minced
1/4 cup sherry
Leaves of 6 sprigs parsley, coarsely chopped
1 lb quality rigatoni pasta
3 oz freshly grated Parmigiano-Reggiano cheese
Sea salt
Freshly ground black pepper
-
- Directions:
-
- Heat a large skillet over medium heat until warm.
Add 2 tbsp of the olive oil.
Add garlic and onions and cook, stirring occasionally, until onions are
translucent, about 5-7 minutes.
Season to taste with salt and pepper.
Transfer to a medium bowl, and set aside.
Return skillet to high heat.
Add 2 tbsp of the olive oil.
Add half the mushrooms, and cook until moisture evaporates and mushrooms are
lightly browned, 10-12 minutes.
Transfer mushrooms to bowl with onions.
Repeat process with 2 more tbsp of olive oil and remaining mushrooms.
Return mushroom-onion mixture to skillet and stir well.
Add sherry.
Scrape any browned bits stuck to bottom of skillet with a wooden spoon, and cook
for 2-3 minutes.
Add some water to skillet, if necessary, to make pan juices a little saucier.
Add parsley.
Reduce heat to medium, and simmer for another few more minutes.
Adjust seasonings and keep warm over lowest heat.
Bring a large pot of water to a boil over high heat.
Add a generous pinch of salt to the pot.
Add pasta and cook, stirring often, until just cooked through, 12-13 minutes.
Drain pasta, reserving 1 cup of the pasta water, and return pasta to pot.
Add mushroom-onion mixture, three-quarters of the cheese, and remaining olive
oil to pasta and toss well, moistening pasta with some of the reserved pasta
water.
Transfer pasta to a warm serving platter and sprinkle with remaining
Parmigiano-Reggiano cheese. Serves 6.
|
Free
Newsletter!
The weekly newsletter
provides hard to find Sicilian and Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
|
|
| |
"Updated Weekly!"
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- CookiesFromItaly
|
|