Tuscan Bow Ties
Source of Recipe
Internet
List of Ingredients
1 pound red potatoes, unpeeled and cut into 3/4-inch chunks
Salt
3/4 16-ounce package bow-tie or farfalle pasta
1 tablespoon olive oil
3/4 pound shiitake mushrooms, stems removed and caps sliced
1/2-inch-thick, or 3/4 pound regular mushrooms, sliced
2 garlic cloves, crushed with side of chef's knife
1 1/2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried rosemary
leaves, crushed
1 1/4 cups chicken broth
1 1/2 teaspoons cornstarch
1/4 cup dry vermouth, dry white wine, or chicken broth
2 ounces thinly sliced prosciutto, cut crosswise into 1/2 inch-wide strips
Rosemary sprigs for garnish
Recipe
1. In 4-quart saucepan over high heat, heat 3 quarts water and 1
tablespoon salt to boiling. Add potatoes; heat to boiling. Cook potatoes
5 to 10 minutes until tender. With slotted spoon, remove potatoes to
bowl; cover and keep warm.
2. Return water in saucepan to boiling. Add bow ties and cook until
tender; drain and return to saucepan.
3. Meanwhile, in nonstick 12-inch skillet over medium-high heat, in hot
olive oil, cook mushrooms, garlic, and chopped rosemary until mushrooms
are tender and golden.
4. In small bowl, mix chicken broth and cornstarch until smooth. Add
chicken-broth mixture and vermouth to mushrooms in skillet. Over high
heat, heat to boiling; boil 1 minute. Add bow ties and potatoes; heat
through.
5. Spoon bow-tie mixture into large serving bowl; toss with prosciutto.
Garnish with rosemary sprigs if you like. Yield: 6 servings.
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