Marinated Mushrooms
1 lb. portabella mushrooms
1 lb. small button mushrooms
1 lb. shitake mushrooms
1 1/2 C. white wine vinegar
1/2 bottle white wine
2 bay leaves
10 black peppercorns
1/8 C. Kosher salt
2 to 3 C. good olive oil
Clean mushrooms with a brush, do not wash. Cut the portabellas into quarters.
Heat the vinegar and wine. Add spices and bring to a boil. Add the mushrooms and
cook over medium heat 20 minutes. Drain the mush- rooms and put out on a towel
to dry for 30 minutes. Add mushrooms to 2 qt. glass jars. Add a couple of
peppercorns and a pinch of red pepper flakes to each jar and cover with olive
oil.
Marinate a week and up to 6 weeks.
Suggestion: Serve at room temperature on a grilled French bread that has been
rubbed with garlic.
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Penne Alla Genovesa
2 oz. pancetta
1 1/2 oz. salami
2 oz. prosciutto
1/4 C. olive oil
2 lbs. boneless top round of beef tied
5 C. thinly sliced Spanish onion
1 1/2 C. coarsely chopped carrots
2 celery stalks coarsely chopped
1 16 oz. can crushed tomatoes
3/4 C. white wine
salt and pepper
1 lb. rigatoni
Chop the pancetta, salami and prosciutto together in the food processor to form
a paste.
In a 5 quart pan add the oil and add the meat paste. Stir to soften and then add
the beef roast. Brown on all sides. Remove the beef and set aside.
In the same pan add the onions, carrots and celery. Cook 3 minutes until the
vegetables start to soften. Add the tomatoes, wine, salt and pepper, scraping
the bottom of the pot to loosen the browned bits. Add roast and cook covered for
2 1/2 hours over medium heat or until meat is fork tender. Remove meat from pot.
Bring 6 quarts of water to a boil and add rigatoni. Cook according to package
directions until 1 minute short of ala dente. Drain the pasta and add to the
sauce. Toss and serve with grated parmesan and the roast on the side.
Serves 8
Note: Pancetta is Italian bacon, cured but not smoked. It is quite fatty and
available in most gourmet markets. If you can't find it use American bacon. It
will be a little different, but good.
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