STATEN ISLAND, N.Y. — In account of the Daughter’s of St. Paul’s 100th Anniversary and a nod to the Feast of the Immaculate Conception, Chef Vittorio Asoli presents this biting augment and pasta dish. It is accessible through December at Trattoria Romano in Dongan Hills.

But for those cooks who ability appetite to try this at home, Chef Vittorio offers a recipe.

RECIPE: PORCINI MUSHROOM SAUCE ALA DAUGHTERS OF ST. PAUL

(Makes 4 to 5 servings)

2 cups augment banal (see below)

2 tablespoons olive oil

2 pounds broken fresh, aged mushrooms such as shitake and porcini, if available

4 to 5 tablespoons unsalted butter

5 cloves beginning garlic, chopped

1 agglomeration beginning Italian parsley, chopped

1/2 cup white wine

2 pounds bootleg pappardelle (click actuality for the recipe)

Boil a baby amalgamation of broiled porcini mushrooms (3 ounces) in baptize for about 5 minutes. Reserve the borsch that after-effects and set aside. You’ll be application the mushrooms as well, so accumulate those, too.

Over medium-high heat, add olive oil to a bucket with garlic, parsley and the beginning mushrooms at the aforementioned time. (Otherwise you’ll bake the garlic.) Spread over the pan. After the mushrooms are golden, division the pan with alkali and pepper. Add the soaked, broiled mushrooms.

Add the adulate with the white wine. Let it beef for about 6 minutes. Add about bisected of the porcini broth. Cook for about 5 minutes.

Cook the pasta to al dente and add it to the alive augment combination. Add the blow of the augment liquied. Lower the calefaction and simmer for about 2 to 3 minutes.

Finish with a tablespoon of extra-virgin olive oil and serve with parmesan cheese.

— Vittorio Asoli, Trattoria Romana, Dongan Hills

Dried Porcini Mushroom Recipes Pasta – dried porcini mushroom recipes pasta
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