PASTA WITH PORCINI, PISELLI E PANNA (Spaghetti with Porcini mushooms, peas and cream)
For those of you who know me personally, it's no secret I could eat pasta 365 days a year. This is a great and flavorful dish that doesn't take long to prepare at all. I came home with a bag of Italian Porcinii mushrooms from New York. Be sure and get the kind that cultivated in Italy. These days there are many in the local markets and it does make a difference. I just couldn't resist opening up and using a handful. of these for this dish. Dried mushrooms are soaked and reconstituted. The intense flavor of the mushrooms adds an earthy texture to this dish. Fresh green peas are added and cooked in white wine and a dab of salted whipped cream is added. In Italy, Panna is available ready made. I like to add just a little along with a sprinkling of Parmigiano to give this dish creaminess. I used spaghetti tonight but virtually any tubular shape will do. You want a pasta that will hold the sauce well. What a great ending to a long day travelling.
Ingredients for 6 people:
4 tablespoons olive oil.
3 cloves of garlic/diced fine
1 shallot diced fne
2 handfuls Italian Porcini mushrooms
Water left from their soak (About 3 cups room temperature water)
1 cup of white wine
2 cups of fresh, green peas. Frozen peas are fine for this dish.
1/2 pint whipping cream
one pinch of salt for whipping cream
one large pinch of salt for pasta water
one pound of Spaghetti or your favorite pasta
Who would not want to come home to that? Buon Appetito!