Monday 15 April
When we have mushrooms to spare,
we normally make funghi trifolati, or
combine them with cream. But we were browsing Marcella
Hazan's cookbooks, and saw she had a recipe that would use the very last slices
of our Easter ham, plus a couple-or-three Roma tomatoes we had sitting
around.
Accordingly, we sliced 1 lb. of
whole white mushrooms thin, minced a clove of garlic and started it in a pan of
olive oil on medium hot, then added mushrooms, a Tbsp. of chopped fresh
parsley, and salt, and stir-fried for a minute.
Then added the chopped tomatoes with juice, covered, and let simmer on
low. When it was tender and saucy (as we
are ourselves, sometimes), added 1/4 cup of the ham, cut into thin strips.
A half pound of penne was boiled,
drained, and tossed around in the saucepan (saltata
in padella), and then it got topped with grated pecorino romano. The tomatoes made it a piquant change from our
usuals.
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