oftt

Pappardelle di Fungí Boletinni

Print Email

(Yeah, I'm making up the Italian)

1 1/2 medium size shallot minced
2-3 cloves garlic minced
4-5 tablespoons olive oil
2 tablespoons unsalted butter
1/2 lb. -1 lb. of Boletus mushroom or any distinctive flavored mushroom (except Shitake)
1 tablespoon chopped Italian Parsley
1/4 cup freshly grated parmesan cheese
1/4 -1/3 cup Minced prosciutto (optional)
1 teaspoon -1 1/2 teaspoons salt

In a saucepan large enough to hold the pasta when its done, sautee the shallot and garlic until transparent. Add the mushrooms. When the mushrooms have absorbed most of the olive oil, add the butter and more olive oil as needed to keep it moist and distribute the sauce and add the salt. Let cook on a low heat for about 10 minutes.

Add the pasta that's been cooked in heavily salted water. Toss in the pan and add the parsley and cheese and prosciutto.

- Recipe courtesy of Laraine Newman

 

restaurant news

Peameal Bacon of Toronto
Canada
by Amy Sherman

peamealsandwichOn my first trip to a city I always try to experience the things that the place is famous for, especially the food. Recently I was in Toronto which is a very diverse city with all kinds of food,...

Read more...
Row 34
Boston
by Kitty Kaufman

Row 34 7Row 34 is party central for non-stop oysters. It's the place for shrimp, lobster rolls, ceviche, Cape littlenecks, pâtés of trout and bluefish, and mussels with fried green tomatoes. Drink? 25...

Read more...
A Taste of Italy at B and B Ristorante
Las Vegas
by Lisa Dinsmore

bnbVegas. Why'd it have to be Vegas? I happily avoided going there for about 8 years. No real point since I don't gamble. Might as well just burn your money, since you're not going to win. What else...

Read more...
Claire's Corner Copia
New England
by Melanie Chartoff

claires.jpgI hail from New Haven, although I've frankly never in my life hailed, even for a taxi cab. It's simply not my style. I visit the Elm City (although I'm not sure why it's nicknamed thus as all the...

Read more...