Pasta
Art Print
Buy at AllPosters.com
 

Shop at CHEFS!

La Belle Cuisine - More Pasta Recipes

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Bucatini with Chanterelles,
Spring Peas, and Prosciutto

Thousands of premium wines and gourmet gifts

 "Life is a combination of magic and pasta."
~ Federico Fellini

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Recipe Search 

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Shop
igourmet.com 
 

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Bucatini with Chanterelles,
Spring Peas, and Prosciutto
(Bucatini con Finferle e Prosciutto)


Lidia's Italian-American Kitchen
by Lidia Matticchio Bastianich,
 2001, Alfred A. Knopf

Makes 6 servings

1 cup shelled fresh peas or frozen peas,
defrosted and drained
Salt
1 pound fresh chanterelle mushrooms
5 tablespoons extra-virgin olive oil
3 cloves garlic, peeled
2 ounces thinly sliced prosciutto di Parma
or San Daniele prosciutto, chopped
Freshly ground black pepper
1 1/2 pounds ripe fresh plum tomatoes,
peeled, seeded, and crushed, or
2 cups canned Italian plum tomatoes
(preferably San Marzano) with their
liquid, seeded and crushed
1/4 cup chopped fresh Italian parsley
1 pound bucatini or perciatelli pasta
1/2 cup freshly grated Parmigiano-Reggiano cheese

If using fresh peas, parboil them in a small saucepan of boiling salted water until softened, 3 to 5 minutes. Drain them and set aside. Trim the tough
ends and wilted spots from the mushrooms. Wipe them clean with a damp paper towel, or wash them quickly and dry them well. Slice them thin and
set aside.
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
Heat the olive oil in a large skillet over medium heat. Whack the garlic
cloves with the flat side of a knife and add them along with the prosciutto
to the oil. Cook, stirring, until lightly browned, about 4 minutes. Stir in
the mushrooms, season them lightly with salt and pepper, and cook, stir-
ring, until they are lightly browned and wilted, about 7 minutes. Pour in
the tomatoes, season them lightly with salt and pepper, and bring sauce
to a boil. Lower the heat so the sauce is at a lively simmer and cook 5 minutes. Stir the peas and chopped parsley into the sauce and cook until
the peas are tender, about 3 minutes.
While the sauce is simmering, stir the bucatini into the boiling water.
Return to a boil, stirring frequently. Cook the pasta, semi-covered, stir-
ring occasionally, until done, about 10 minutes.
Drain the pasta, return it to the pot, and pour in about three-quarters of
the sauce. Bring the sauce and pasta to a boil, tossing to coat the pasta
with sauce. Check the seasoning, adding salt and pepper if necessary. Remove the pot from the heat and stir in the grated cheese. Transfer
the pasta to a warm platter, top with the remaining sauce, and serve
immediately.
 

Featured Archive Recipe:
Lidia's Fresh Egg Pasta
Pasta Primavera
Rigatoni in a Woodman Sauce
 

Index - Pasta Recipe Archives
Rites of Spring Index
Daily Recipe Index
Recipe Archives Index
Recipe Search