| |
 |
|
| |
Sign up to Receive
free Information on Upcoming Specials and Promotions |
|
| |
|
|
| |
Just
Enter Your Email Address Here |
|
| |
|
|
| |
|
|
|
|
|
| |
Shiitake, Tomato, Prosciutto Baked Pasta
2 cups finely chopped onion
2 large garlic cloves, minced
1/4 tsp. dried hot red pepper flakes, or to taste
1 tsp. dried basil, crumbled
1 tsp. dried oregano, crumbled
2 tbsp. olive oil
1 lb. fresh shiitake mushrooms, stems discarded and
the caps sliced
1/2 stick (1/4 cup) unsalted butter
3 tbsp. all-purpose flour
2 cups milk
2 28-oz. cans Italian tomatoes, drained well and chopped
1/4 lb. thinly sliced Prosciutto, cut into strips
1/4 lb. Silani Fontina, grated (about 1 cup)
1/4 lb. Silani Gorgonzola, crumbled (about 1 cup)
1 1/2 cups freshly grated Silani Parmesan
2/3 cup minced fresh parsley leaves
1 lb. farfalle (large bow-tie-shaped pasta) or penne
(quill-shaped macaroni)
|
 |
|
In a large skillet cook the onion, the garlic,
the red pepper flakes, the basil, and the oregano in the
oil over moderately low heat, stirring, until the onion
is softened. Add the mushrooms, cook the mixture over
moderate heat, stirring, for 10 to 15 minutes, or until
the mushrooms are tender, and transfer the mushroom mixture
to a large bowl.
In the skillet melt 3 tablespoons of the butter over moderately
low heat, whisk in the flour, and cook the roux, stirring,
for 3 minutes. Add the milk in a stream, whisking, and
simmer the mixture, whisking, for 2 minutes, or until
it is thickened.
Pour the sauce over the mushroom mixture and add the tomatoes,
the Prosciutto, the Silani Fontina, the Silani Gorgonzola,
1 1/4 cups of the Silani Parmesan, and the parsley.
In a kettle of boiling salted water cook the pasta for
5 minutes (the pasta will not be tender) and drain it
well. Add the pasta and salt and pepper to taste to the
mushroom mixture, toss the mixture until it is combined
well, and transfer it to a buttered 3- to 4-quart baking
dish. Sprinkle the pasta with the remaining 1/4 cup Silani
Parmesan, dot it with the remaining 1 tablespoon butter,
cut into bits, and bake it in the middle of a preheated
450°F oven for 25 to 30 minutes, or until the top is golden
and the pasta is tender.
Serves:
6 to 8 |
|
