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Receta Strozza Pretti Alla Boscaiola
by Global Cookbook

Strozza Pretti Alla Boscaiola
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Ingredientes

  • 1 x Recipe basic pasta
  • 4 Tbsp. Extra virgin extra virgin olive oil
  • 1 med Red onion, minced, in 1/4" dice
  • 1 stalk celery, in 1/4" pcs
  • 1/2 lb Crimini or possibly portobello mushrooms, quartered
  • 1 ounce Dry porcini mushrooms, soaked 10 min in hot water
  • 1 c. Basic tomato sauce
  • 1 bn Italian parsley, finely minced

Direcciones

  1. Roll out pasta to No. 4 setting, roughly 1/8th inch thick. Cut pasta sheets into 4 inch long pcs and fold each in half. Cut roll into strips 1/2 inch thick. Take each piece between hands and roll back and forth several times to create a twisted piece. Set aside.
  2. Bring 6 qts water to boil and add in 2 Tbsp. salt.
  3. In a 12 to 14 inch sauce pan, heat extra virgin olive oil, onion and celery over medium high heat till soft, about 8 to 10 min. Add in mushrooms and cook till sweated, about 8 to 10 min. Add in tomato sauce and bring to a boil.
  4. Meanwhile, drop pasta into boiling water and cook 1 minute till soft.
  5. Drain well and toss into pan with mushrooms. Cook till wellcoated. Add in parsley, toss into hot platter and serve.
  6. Yield: 4 servings