Pappardelle con funghi e piselli
Wide, fat noodles with mushrooms and peas in cream sauce
This is the dish I'm going to make this coming Saturday for a luncheon of 6 women friends.
Ingredients:
2 tablespoons of sweet butter
1 tablespoon of extra virgin olive oil
1 small to medium sweet onion, sliced long
1 minced or squished garlic clove
1/4 cup (at least) of cut up bacon
1 lb of thin sliced Baby Bella mushrooms
3/4 lb of petite peas...if fresh, hallelujah! (if not, use fresh frozen)
1/2 cup of white wine (I'll use Pinot Grigio)
1 to 1 & 1/2 cups fresh heavy cream
3/4 cup of fresh grated parmigiano cheese
3 tablespoons minced fresh parsley
season with salt and fresh coarse ground black pepper to taste
1 lb of papparedlle (This pasta is fairly expensive over $5 for 1/2 lb...you'd better love your guests as I do.)
Optional: 2 tablespoons of tomato sauce
May add other mushrooms if desired
In a large heave fry pan, sauté the garlic, onions and bacon. Remove from the pan, add the mushrooms and fry up in remaining butter/oil. bacon drippings. Add wine and let the alcohol burn off. Add cream and let cook to thicken. Add, the removed mix plus the peas. Also you want to may add one to two tablespoons of tomato sauce for color, if desired.
Add cooked pasta to sauce and stir, adding cheese
Top with fresh minced parsley and serve.
For a second dish, I'm making rolled, stuffed fillet of sole, poached in wine and tomatoes. With this, I will serve a salad of rughetta (arrugala) and Gorgonzola.
Desert: Tiramisu--recipe is in the archives.
No comments:
Post a Comment