Monday, April 22, 2013

Penne alla Boscaiola


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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