Ciuffetti With Porcini Mushrooms
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- 2 Cloves garlic
- 1/4 c Grated parmigian cheese
- 4 oz Butter
- 8 lg Leaves chopped fresh basil
- 1 lb Ciuffetti or similiar tightly spiraled pasta
- 6 oz Fresh porcini mushrooms (2 oz dried)
- Pinch margoram
- Salt & pepper to taste
- 1 c Heavy cream
- Water
- 3/4 c White wine
Contains
GlutenEggsMilkSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Saute garlic in butter till it becomes translucent. Add porcini mushrooms, thinly sliced, wine and marjoram. Salt and pepper to taste. When wine and water completely evaporate, add cream and simmer for approx 2 minutes till sauce thickens. Then add basil and parmigian cheese. Simultaneously, cook pasta, and in a bowl add sauce to done pasta and toss.
- From the back of the Ciuffetti pasta package.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Mixing bowl
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Chef's knife
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Cutting board
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Grater