» Italian pasta recipe http://italyville.com the result of growing up Italian Tue, 01 May 2012 21:34:24 +0000 en hourly 1 http://wordpress.org/?v=3.3.2 Pasta con Pollo e Funghi http://italyville.com/2010/01/pasta-con-pollo-e-funghi/ http://italyville.com/2010/01/pasta-con-pollo-e-funghi/#comments Thu, 21 Jan 2010 15:38:38 +0000 Joe http://italyville.com/?p=1164 Ever since Linda from Ciao Chow Linda sent me some dried morel mushrooms that her brother found, I’ve been thinking about what to make with them.  If you don’t know yet, I’m a huge fan of foraging for wild mushrooms.  You can read about some other wild mushroom recipes here and here.

Ever since Linda from Ciao Chow Linda sent me some dried morel mushrooms that her brother found, I’ve been thinking about what to make with them.  If you don’t know yet, I’m a huge fan of foraging for wild mushrooms.  You can read about some other wild mushroom recipes here and here.

So I decided to make a pasta recipe and it did not disappoint!

This is what you need:

  • 1 pound of short cut pasta – I used ziti
  • 1-2 oz of dried morel mushrooms
  • olive oil
  • pancetta – handful, diced
  • 1/4 pound of chicken breast cut into small cubes
  • 1 shallot – chopped
  • 1-2 cloves of chopped garlic
  • 1/4 cup of heavy cream
  • 1/4 cup of grated parmigiano
  • salt & pepper

Morel Pasta

This is what you need to do:

Bring approximately 2 1/2 cups of water to a boil in a small pot, then add your dried morel mushrooms and let them boil for about 15 minutes so they reconstitute.  Take your morel mushrooms out, chop them into small pieces and put the water aside (do not throw the water out.)

In a large sauce pan, add a splash of olive oil, your garlic, shallot and pancetta and let it simmer for a few minutes. Then add your morels and chicken.  Let it cook until the chicken is almost completely cooked through (about 10 minutes.)  Add the water from your morels and bring it to a boil, then add your cream, salt & pepper and cook for an additional 10-15 minutes uncovered to let the liquid reduce.  Lastly, add your parmigiano (which will thicken the sauce)… mix in your cooked pasta and give it a good stir.  Pour 2 glasses of Pinot Noir (one for you and one for your significant other… you don’t want to get in trouble) and serve.   Enjoy and buon appetito!

]]> http://italyville.com/2010/01/pasta-con-pollo-e-funghi/feed/ 9 Gramigna con Salsiccia http://italyville.com/2009/10/gramigna-con-salsiccia/ http://italyville.com/2009/10/gramigna-con-salsiccia/#comments Mon, 05 Oct 2009 14:38:44 +0000 Joe http://italyville.com/?p=904 Gramigna, is often found on menus in Emilia Romagna but very difficult to find here in the US… let me restate that:  Gramigna is difficult to find outside of northern Italy and near impossible to find in the US.  So, when I came across it at Ocean State Job Lot (a closeout chain of [...]]]>

Gramigna, is often found on menus in Emilia Romagna but very difficult to find here in the US… let me restate that:  Gramigna is difficult to find outside of northern Italy and near impossible to find in the US.  So, when I came across it at Ocean State Job Lot (a closeout chain of stores here in New England) I was a bit surprised but very excited! and to top it all off, it was De Cecco!

Pasta for me is about texture… I can’t stand linguini but love spaghetti.  Odd? maybe.  Anyway, back to my love of Gramigna… it’s even fun to say: Gramigna!!  Ever since I left Bologna, I’ve been wanting to make Gramigna con Salsiccia (Gramigna with Sausage) one of my favorite primi but without Gramigna, all you have is salsiccia (and no one likes a sausage party.)

I didn’t follow a recipe but it came out really good if I do say so myself.  Here’s an easy recipe if you’re lucky enough to find some Gramigna.

What you’ll need:

  • Gramigna
  • extra virgin olive oil
  • 1 onion
  • a few cloves of garlic
  • about 2 tbls of butter
  • ground sausage or ground pork
  • heavy cream
  • salt, pepper and other seasonings of your choice

Fry your chopped onion and garlic in some olive oil in a large sauce pan for a few minutes and then add your ground sausage.  Let the sausage cook for about 10 minutes until it’s almost thouroughly cooked, then add the butter and seasonings… We use Goya “Adobo” seasoning a lot along with sea salt and fresh ground pepper.  Add some heavy cream and let it cook for a few more minutes.  Once your Gramigna is cooked to your preference… al dente for me, add it to the sauce pan and mix it up.  There you have it!  Simple, easy and delicious. Enjoy and buon appetito!

]]> http://italyville.com/2009/10/gramigna-con-salsiccia/feed/ 16