Perciatelli alla Boscaiola
Source of Recipe
WW Simply The Best Italian
Recipe Introduction
4 svgs; 5 pts per serving
List of Ingredients
- 1 (1-oz.)pkg. dried porcini mushrooms (about 3/4 cup)
- 4 tsp. olive oil
- 2-oz. well trimmed prosciutto or lean, boiled ham, chopped
- 2 garlic cloves, minced
- 4-6 plum tomatoes, chopped
- 2 cups white mushrooms, thinly sliced
- 2 cups shitaki mushrooms, thinly sliced
- 1/4 cup minced flat-leaf parsley
- 1/4 tsp. salt
- freshly ground pepper, to taste
- 6-oz. perciatelli (aka fide bucati or bucatini pasta)
Instructions
- Soak the porcini in warm water to cover until softened, about 30 minutes. Strain the liquid through a coffee filter-lined strainer; reserve liquid.
- Heat a nonstick skillet. Swirl in oil, then add the prosciutto and garlic. Saute for 1 minutes, then stir in the porcini and soaking liquid. Cook, stirring frequently until the liquid evaporates, 3-5 minutes. Add the tomatoes, mushrooms, parsley, salt and peppet. Cook, stirring occasionally, 15 minutes, until thickened.
- Meanwhile, cook the perciatelli according to package directions. Drain and put in a serving bowl. Add the sauce and toss to coat.
Final Comments
Perciatelli is a long, hollow pasta. If you can not find it, use spaghetti (but Barilla makes it so it is out there in the standard grocery market.) NOTE: Dried mushrooms are very gritty, so be sure to strain the soaking liquid before using it.
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