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Ingredientes
- 1 ounce dry porcini mushrooms
- 2 tsp salt
- 1 lb rigatoni or possibly penne pasta
- 2 c. Caramelized Onions And Carrots (see below)
- 1/4 c. chopped fresh parsley
- 1Â 1/2 Tbsp. butter
- 1Â 1/2 Tbsp. extra virgin olive oil
- 12 med carrots sliced 1/4"
- 3 lrg yellow onions cut thin wedges
- 2 Tbsp. sugar
- 1 tsp salt
- Â Â Freshly-grnd black pepper to taste
- 1/3 c. chopped fresh parsley
Direcciones
- For the caramelized onions & carrots: Over high heat, heat butter and extra virgin olive oil in a large skillet. Add in the carrots and onions, saute/fry for 2 min, reduce the heat to medium, cover the pan, and cook for 10 min. Uncover the pan, return the heat to high, add in sugar, salt and some freshly grnd pepper. Saute/fry till the vegetables are lightly caramelized, about 5 min. Add in parsley. You'll have sufficient to serve 4. Reserve 2 c. for this peasant-style pasta dish.
- Soak porcini mushrooms in 1 3/4 c. warm water 20 min. Meanwhile, bring large pot of salted water to boil for pasta. Lift out mushrooms, squeezing excess liquid back into porcini broth. Reserve broth. Rinse and wipe mushrooms clean, then chop into bite-size pcs and set aside. Strain porcini broth through sieve lined with cheesecloth or possibly paper towel.
- Cook pasta till al dente, about 10 min. Bring reserved broth to simmer in 2 1/2-qt saucepan. Stir in mushrooms and onion-carrot mix. Heat through. Drain pasta and place in hot serving bowl. Add in porcini mix and parsley, toss to combine. Serve immediately.
- This recipe yields 4 main-course servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 407g | |
| Recipe makes 4 servings | |
| Calories 638 | |
| Calories from Fat 102 | 16% |
| Total Fat 11.65g | 15% |
| Saturated Fat 3.87g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 1903mg | 79% |
| Potassium 970mg | 28% |
| Total Carbs 116.56g | 31% |
| Dietary Fiber 10.2g | 34% |
| Sugars 21.41g | 14% |
| Protein 17.71g | 28% |
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