Sunday, 5 September 2010

Pasta With Porcini

What you need
  • Farfalle (ca 150g/person)
  • porcini (dried mushrooms), ca 100g - for 2 persons
  • parsley (fresh)
  • oil, salt, pepper
  • a glass of dry white wine (e.g. Chardonnay)
  • 1 garlic clove, 1 small onion
  • parmesan cheese
Equipment: pot, frying pan

How you do it
  • put the dried porcini into a small bowl. add the glass of white wine - and let rest for at least 30min. However, I usually leave it for ca 2 hours.
  • wash and cut the parsley
  • peel and chop garlic/onion

  • put ca 1ltr into the pot. bring to the boil, add 1 teaspoon of salt. when dissolved add pasta.
  • put oil into the frying pan and heat up until hot
  • add the garlic, onions and half of the parsley. add a teaspoon of salt and freshly grated pepper.
  • stir and cook for ca 4-5min.
  • add the porcini with the white wine.
  • cook until most of the wine has evaporated and the sauce gets thicker. stir frequently to avoid burning.
  • when the pasta (farfalle) is ready - pour the content of the pot through a sieve to drain the pasta. But try to keep ca 100ml of the pasta water.
  • add the cooked farfalle to the frying pan. stir well.
  • add the other half of the parsley.
  • add a bit of the retained pasta water to it.
  • cook for ca another 5 min.
  • then serve - with freshly grated parmesan cheese.

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