Pasta with Wild Mushrooms, Truffl e Oil, Ricotta Cheese and Leeks

Sponsored Links:

INGREDIENTS
Sponsored Links:
  • 7 tablespoons extra-virgin olive oil
  • 1 pound mixed mushrooms, oyster mushrooms,
  • portobellos and chanterelles are ideal, cut into
  • 1⁄2-inch pieces
  • 1⁄2 onion, chopped
  • 2 leeks, washed and trimmed (white part only)
  • and cut into 1⁄4-inch rounds
  • 3 cloves peeled garlic, thinly sliced
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper
  • 1 pound Barilla fettuccine
  • 4 tablespoons white truffle oil
  • 1⁄2 pound fresh Ricotta
METHOD
  1. Bring 6 quarts water to a boil in a spaghetti pot and add 2 tablespoons salt. In a 10- to 12-inch sauté pan heat oil till smoking. Add mushroom pieces 6 or 7 at a time and cook without moving or shaking the pan for 3 minutes, then turn the mushrooms and cook 2 minutes on the second side, then remove to a plate covered with a paper towel.
  2. Repeat this in batches until all of the mushrooms are cooked. In the same pan over medium heat (once the mushrooms are all cooked and removed), add the remaining olive oil and heat till smoking.
  3. Add the onion, leeks, garlic and thyme leaves and cook until very soft, about 10 minutes, stirring regularly and remove from heat. Toss the mushrooms on top but do not stir in.
  4. Cook the pasta in the boiling water according to package instructions. Drain, reserving the pasta water, and add the pasta to the pan with the mushroom mixture. 
  5. Add the truffl e oil. Toss the pasta over medium heat until well coated and pour immediately into a warmed bowl.
  6. Dot the top of the pasta with teaspoons of Ricotta and serve immediately.
Sponsored Links:

Comments

Post a Comment

Popular posts from this blog

POTTKUCHEN (POT-CAKE -- MADE OF POTATOES)

Image
POTTKUCHEN (POT-CAKE -- MADE OF POTATOES) ========================================= Ingredients: ------------ 10 big potatoes 2 - 3 spoons wheat flour 2 eggs salt some slices of ham (not the cooked ham) 250 g dried plums (something like raisins but made of plums) 2 - 3 smoked sausages Instructions: ------------- Grate the potatoes and mix them with the flour and the eggs and the salt (not to much - because of the smoked sausages and the ham). Take a castiron pot, put the ham slices in it and melt them out, after that take the slices out. Now fill layer potatoes in the pot, then a layer dried plums, again potatoes, then slices from the smoked sausage and again potatoes. Put the pot in the oven (225 Celsius) for 1 hour. You can eat it warm or later cut in slices and baked in a pan or cold with Apfelkraut (apple syrup). From: christa@horga.ruhr.de (Christa Keil) Christa Keil, Postfach 101312, D-44543 Castrop-Rauxel, Germany
Keep reading

STUFFED ZUCCHINI RECIPE

Image
STUFFED ZUCCHINI RECIPE ================ Ingredients: ------------ 4-6 medium zucchini 1 tomato 2 tblsp boiled grains 1 tblsp grated cheese 1/2 tblsp bread-crumbs 1 egg (may be omitted or replaced with soy flour) garlic onion olives olive oil spices: ground cloves, salt and pepper herbs: parsley, basil, chives Instructions: ------------- Cut zucchini lengthwise and core them until they look like a boat. Finely cut tomatoes, zucchini cores, garlic, onions and olives and boil them together in a pan with a little olive oil until you have a sauce. This should take about 10-15 minutes. Mix sauce together with boiled grains, grated cheese, bread-crumbs and (optionally) a beaten egg. Add finely minced herbs and season to taste with salt, pepper and ground cloves. Fill the zucchini boats with this sauce and put them in an oven proof pan. Bake at medium heat in the oven until done (about 20 minutes). It tastes even better when you add a lot of the following tom...
Keep reading