October 15, 2008

Whole wheat penne alla boscaiola, Lombardy style

In Italy, fall is a synonym for fresh mushrooms. In the forest, under the falling leaves, the best mushrooms – usually Porcini mushrooms, the ones that we can find dried in North America – are waiting to be picked and eaten. When you use mushrooms in a sauce, in Italian we call it boscaiola, because it reminds you of the bosco or the gorgeous northern Italian forests.

1 pound whole wheat penne
4 cups crimini mushrooms
2 cups fresh cherry tomatoes
2 shallots
1 garlic clove
1 bunch fresh rosemary
½ cup red wine
Olive oil
Salt, pepper
Grana Padano cheese

Clean and quarter the mushrooms. Mince the shallots. In a saucepan with olive oil over medium heat, sauté the shallots for a couple of minutes. Add the garlic clove, minced. Add the mushrooms and sauté them for about 5 minutes until nice and brown. Pour the wine into the sauce. Add the tomatoes. Season the sauce with salt, pepper and the rosemary. Let the sauce simmer for about 20 minutes. Cook the pasta. When the pasta is al dente, drain it and toss into the saucepan. Serve with Grana Padano cheese.
Posted by Daziano at 9:32 PM |  


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