RECIPE TITLE "Pasta
with Porcini Mushrooms and Tomato" Author: Cucina
Amore by Nick Stellino
...for more great recipes by Nick Stellino go to our GREAT CHEFS page
serves 4 to 6 --
- 3 quarts water
- 4 tablespoons olive oil
- 5 garlic cloves, sliced
- 8 ounces
fresh or fresh-frozen porcini mushrooms, scrubbed and diced into 1/2-inch
pieces, or 1 1/2 ounces dried, softened in 1/2 cup hot water for 30 minutes,
drained and chopped
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 5 tablespoons
- 5 large tomatoes, peeled and diced
- 4 tablespoons chopped fresh
- 1 pound pasta -- fettuccine all'uovo, fettuccine verdi, spaghetti
- 4 tablespoons grated Parmigiano Reggiano cheese
- In a large pot, bring
the water to a boil with or without the optional salt.
- Cook the olive oil,
garlic, porcini mushrooms and red pepper flakes in a large saut pan set
on medium heat for 3 minutes.
- Sprinkle with half
of the salt and cook until the mushrooms are just starting to brown, about
- Add the wine, deglaze
the pan and cook on high heat until the wine reduces by half, about 3-5
- Stir in the tomatoes,
basil and the remaining salt, bring to a boil and cook for 2 minutes.
Reduce the heat and simmer for 3 minutes.
- Cook the pasta in
the boiling water until just tender. Drain well and return to the pot.
- Add the sauce to
the pasta, toss until well coated and cook over medium heat for 2 minutes,
until most of the juices have been absorbed.
- Turn off the heat,
add the cheese, and toss until well coated. Enjoy.
Cook's Tip: If you are using dried porcini mushrooms, soften them in 1/2
cup hot chicken stock instead of water and reserve the liquid to add to
the sauce when you add the tomatoes. It will greatly enhance the flavor.
| Nick Stellino's Passione
Nick Stellino revels in his love of good food and infuses each new book with the kind of zest for living that has become the hallmark of his television shows and personal appearances. This all-new collection is no exception, with more than one hundred recipes celebrating the quintessential Italian comfort foods that have such enduring and universal appeal. Yet this is more than just a sampling of Italian classics. Nick's recipes for pizza, pasta and panini are imaginative and contemporary interpretations. He enlivens traditional pizzas—baked, fried or stuffed—with unusual ingredients and makes pasta from scratch as simple as 1-2-3. And in Nick's hands, easy-to-make sandwiches and breads, for which Italy is famous, become works of art. This book speaks as much to the heart as it does to the taste buds. It draws on the rich culinary history of Nick's native Italy, shares the secrets of Italian home cooks, and features unique touches that could only come from this charismatic personality.
| Nick Stellino's Family Kitchen
Since 1995, when he first appeared on public television's Cucina Amore, Nick Stellino has been captivating audiences and home cooks with his easy and elegant recipes, his enthusiasm for good food, and his passion for living. Inspired by the traditions of his native Sicily, Nick Stellino's Family Kitchen leads readers to discover the joy of preparing food as an act of love, not just a chore. With his simple yet innovative recipes, Stellino shows how to make every meal - from the most casual family gathering to a romantic candle-lit interlude - a celebration. With more than one hundred original recipes, preparation and presentation tips, evocative and entertaining stories, and beautiful full-color and black-and-white photographs, Nick Stellino's Family Kitchen is the eagerly awaited volume from one of the country's most popular food personalities. NICK STELLINO is the author of: Cucina Amore, Nick Stellino's Glorious Italian Cooking, and Nick Stellino's Mediterranean Flavors, and has been the host of more than 150 shows of public television's Cucina Amore.