| |
 |
|
| |
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 | |
