Leonetto Cappiello - Pates Baroni 1921
Pates Baroni 1921
Leonetto Cappiello
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La Belle Cuisine - More Pasta Recipes

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Capellini with Shiitake Mushrooms, Sun-Dried Tomatoes and Pine Nuts Mendillo



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 Cucina-Tavola IV
Cucina-Tavola IV
Heigl, Franz
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 Capellini with Shiitake Mushrooms, Sun-Dried Tomatoes and Pine Nuts Mendillo
Gourmet Archives

1/2 cup plus 2 tablespoons olive oil
3 tablespoons wine vinegar
1/4 teaspoon dried hot pepper flakes, or to taste
3 garlic cloves, minced
1/2 pound shiitake mushrooms, trimmed and sliced (about 4 cups)
1/4 cup finely chopped shallots
15 sun-dried tomatoes packed in oil, drained, patted dry, sliced thin
2/3 cup cry white wine
1 1/2 cups chicken broth
1/2 cup chopped Italian parsley leaves
1 pound capellini, vermicelli, or spaghettini
1/2 cup toasted pine nuts
Freshly grated Parmesan cheese

In a bowl whisk together 1/2 cup olive oil, vinegar, red pepper flakes, 1/3 of the garlic, and black pepper to taste. Add mushrooms and toss them to coat. Let marinate at least 6 hours or overnight.
In large skillet cook the remaining garlic and shallot in the remaining 2 tablespoons oil, stirring, until shallot is softened. Add the mushrooms, sun-dried tomatoes, and olives. Cook, stirring, 5 minutes. Add wine and broth, bring to a boil and boil 3 minutes. Add parsley and simmer, covered, 10 minutes.
In a large kettle of boiling salted water cook pasta al dente and drain it well. In a large bowl toss with sauce, pine nuts, Parmesan, and salt and pepper to taste.  Serves 4 to 6.

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