Pates Baroni 1921
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La Belle Cuisine - More Pasta Recipes
Fine Cuisine with Art Infusion
cook is to create. And to create well...is an act of integrity, and faith."
with Shiitake Mushrooms, Sun-Dried Tomatoes and Pine Nuts Mendillo
"Life is a combination of magic and pasta."
~ Federico Fellini
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Capellini with Shiitake Mushrooms, Sun-Dried Tomatoes
and Pine Nuts Mendillo
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
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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