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Gorgonzola and Porcini Fusilli A web-exclusive recipe from Italian Cooking and Living|
Recipe by Roberto Bernardoni
From the book Signature
Pasta by Paolo Villoresi and Micol Negrin, published by the Italian Table.
4 tablespoons unsalted butter
1 shallot, minced
5 ounces porcini, scrubbed and julienned
salt and freshly ground black pepper
1 cup heavy cream
4 ounces Gorgonzola Dolce, cubed
1 pound fusilli
1 teaspoon minced Italian parsley
1/2 cup freshly grated Parmigiano Reggiano
Melt the butter in a large skillet over medium heat and add
the shallot. Cook for 2 minutes, then add the porcini. Season with salt and
pepper, and cook for 3 more minutes. Pour in the cream and stir in the Gorgonzola,
and cook until the Gorgonzola has melted into the sauce, about 2 minutes.
Meanwhile, bring 5 quarts of water to a boil, and cook the
fusilli with salt until al dente. Drain, reserving 1/3 cup of the pasta cooking
water, and pour the fusilli into the skillet with the sauce, stirring well.
Fold in the parsley and the Parmigiano. If the sauce seems a bit too dry, stir
in a bit of the reserved pasta cooking water. Adjust the seasoning if needed,
and serve hot.
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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