Penne Al Funghi Porcini Pierce Brosnans Fave Recipes

Steps:

• Heat the oil in a large skillet over medium-high heat, and sauté the sliced porcini mushrooms with the garlic and parsley till tender, about 5 minutes. Season with salt and pepper.
• Add the wine and let it all simmer until the wine evaporates, about 5-8 minutes. Add the tomatoes(If you have used reconstituted porcini mushrooms, add the reserved soaking liquid now) and cook for 5 to 7 minutes.
• Meanwhile, boil the penne until al dente. Drain the pasta and add it to the sauce together with the grated cheese. Let cook for 2 minutes at low heat. Taste for seasoning.
• Serve piping hot. Pass extra cheese for sprinkling. Enjoy!

Steps:

• Soak the dried mushrooms in very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove the dried mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
• Set a large pot of water to boil for the pasta and salt it. Put a large skillet over medium-high heat, and add the olive oil and 2 tablespoons butter. When it is hot, add the garlic and onions; cook, stirring occasionally, until the onions begin to soften, 3 to 5 minutes. Add the fresh mushrooms and dried mushrooms when they're ready, and cook until they give up their liquid and start to brown, at least 15 minutes. Add the white wine or mushroom-soaking liquid to the pot and cook, scraping up any browned bits from the bottom as the liquid starts to bubble.
• Meanwhile, cook the pasta until tender.
• Reduce skillet heat to low. Add remaining butter and the parsley, and stir to combine; sprinkle with salt and pepper. When the pasta is done, drain it. Add the pasta to the mushroom mixture, and toss until well combined. If the mixture is dry, add a little pasta water or mushroom-soaking liquid. If you like, garnish with Parmesan and more parsley.

Steps:

• Fill a 5-quart stock pot 3/4 full with salted water and bring to a boil for pasta. Pre-heat a 3-quart stock pot over medium heat and add olive oil, shallots and prosciutto. Stir with a wooden spoon and cook 2-3 minutes until shallots are translucent. Deglaze pot with red wine and reduce by half. Squeeze excess wine out of porcini mushrooms and add to red wine reduction. Add tomatoes and bring to a boil. Season with salt and pepper and add cream, stirring to incorporate. Bring to a boil and reduce heat to low, stirring occasionally.
• Add pasta to boiling water and cook al dente. Drain and return to pot. Add sauce, cheese and basil and mix well. Serve immediately and sprinkle with more cheese as preferred.
• Suggested wine: 2000 Frescobaldi/Mondavi Lucente
• (blend of Cabernet, Merlot and Sangiovese).

Steps:

• Heat olive oil in large skillet over med high heat; saute' sliced mushrooms with garlic and parsley.
• Add wine and let simmer until wine begins to evaporate ( about 5 min.), add tomatoes and cook another 8-10 minutes.
• Meanwhile boil penne until al dente', drain; Add to sauce, let cook about 2 minutes.
• Taste for seasoning; add salt and fresh ground pepper to taste; right before serving add parmiginao cheese; toss to blend together.
• Place on serving dishes, and offer extra parmigiano cheese as desired.

Steps:

• Soak the funghi porcini in water for about 15 minutes. Drain and dried.
• Brown the 2 garlic cloves in olive oil and 20 gr. of butter. Saute' the finely chopped onions.
• Add the funghi porcini and parsley, leave it to cook for 10 minutes.
• Add the wine, leave it evaporate and then add the rice. Toast the rice for some minutes, then add a scoop of broth. Salt and pepper to taste.
• Mixing continuously, add broth scoop by scoop until the rice is cooked.Don't overcook, this will ruin the texture.
• Before taking out of the fire, add in the rest of the butter (20 gr.), the parmesan cheese and the chopped parsley.
• Take out the pan from the fire, Cover, leave it for 5 minutes then serve, with some parmesan cheese on top.