Dried Porcini with Tomato Penne


Good morning ... in a pretty cold this morning, it seems to be very good when we cook in order to warm us up. On this occasion we will provide a fairly simple recipe but do not diminish the taste of this dish is so delicious.

In addition, belonging to the cuisine is simple and short menu is packed with full of flavor and style. We also provide a separate recipe for the manufacture of tomato sauce.

Wine suggestion: earthy, medium-bodied red wine works well with this and we went back to an old favorite, very smooth Selvapiana Chianti Rufina which are pure elegance in a glass. Really smooth and supple tannins make sing with freshness that add depth to the food.

Penne, tomato and dried porcini
  • 320g penne
  • 40g dried porcini
  • 2 cloves garlic, thinly sliced
  • 1 tbsp flat leaf parsley, chopped
  • 50g Parmesan, grated
  • 5 tablespoons tomato sauce (see below)
  • 100g unsalted butter
  • extra virgin olive oil

How to cook it is also quite easy, namely Soak porcini in 200ml boiling water for 10 minutes.

Drain the porcini, trying liquid through muslin or paper towels, reserving the water. Rinse and chop the porcini.

In heavy saucepan unbelievable, melt the butter and add the garlic. Add porcini and fry until soft. Add a little liquid and simmer until absorbed porcini. Stir in parsley. Add tomato sauce and season.

Cook the penne in plenty of boiling salted water until al dente. Drain and stir into pasta sauce.
Drizzle with olive oil and serve with Parmesan

Tomato sauce 
  • 2 cloves garlic, sliced
  • 1 tablespoon olive oil
  • 2 x 400g canned tomatoes

Ways of making tomato sauce is thick Heat oil in a frying pan and fry the garlic believed until soft but not colored. Add the tomatoes and season. Cook over medium heat for 20-30 minutes or until the sauce is very thick and the oil comes to the top.

Happy cooking J

(original post : http://jonoandjules.com/2015/01/05/dired-porcini-tomato-penne/ )

Dried Porcini with Tomato Penne 9 out of 10 based on 10 ratings. 9 user reviews.

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Friday, January 23, 2015

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