Sunday, November 21, 2010

Campanelle a Funghi al Funghetto

Funghi al Funghetto is the Italian mushroom lovers recipe! 
     Ligure, Italy is a great mushroom area.  The local recipes reflect upon that.  Campanelle pasta translates to "Bell Pasta".  Bell shapes with ruffled edges is the shape of campanelle. 
     My first few years of euro apprenticeship was in high end regional Italian kitchens.  All French and Viennese cooking is descendant of the grand old years of Venetian cooking.  Italian haute cuisine is very strict and is perfection oriented.  Some Italian regional recipes are so simple and delicious.  This funghi al funghetto recipe is demonstrative of how simplicity and just a few ingredients make an outstanding plate of food!
     Ligurian cooking is porcini rich.  My recipe blends porcini with cave mushrooms.
     Recipe:  Slice and coarse chop 1 large handful of porcini mushrooms and cave mushrooms. 
     Flute one whole cave mushroom so it can be used as a garnish.
     Heat a saute pan over medium high heat.
     Add a generous splash of olive oil.
     Add 3 whole garlic cloves. 
     When the garlic turns a light brown color, remove the garlic cloves and discard them.
     Add a few pinches of chopped Italian parsley. 
     Add the coarse chopped mushrooms and the fluted whole fluted mushroom. 
     Stir and saute the mushrooms, till they brown on the edges. 
     Add a splash of mushroom broth. 
     Add sea salt and pepper. 
     Stir and saute the mushrooms and olive oil broth sauce. 
     Add 2 pinches of oregano.
     Add some al dente cooked campanelle pasta. 
     Saute and toss the pasta and mushrooms till the pasta is coated with the thin mushroom sauce.  (The sauce should have a high amount of olive oil.  Only make enough of the sauce to coat the pasta with flavor!) 
     Spoon the pasta and mushrooms onto a plate.
     Set the cooked fluted mushroom on top of the pasta as a garnish.
     This recipe is delicious!  The porcini flavor is tremendous.  The Campanelle pasta is meant to be used in an olive oil sauce like this.  The campanelle catches the sauce nicely.
     I spent many mornings gathering wild mushrooms for cooking.  You have to know what you are doing when picking wild mushrooms.  Toxic mushrooms are deadly.  So do not take chances.  Dried or fresh store bought mushrooms are just fine.  On the other hand, wild mushrooms that are edible, have some very nice flavors.  Edible boleti mushrooms, like porcini, have some of the greatest mushroom flavors of all.  This pasta recipe is so very porcini rich and good!  Ciao baby!  ...  Shawna

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