Elicoidali with porcini and prosciutto – 22 June 2012

D made a new pasta from The Pasta Bible, and it was very good.

Apparently he found porcini at the Bowl.

He had also found a carton of half & half in the fridge that R left last weekend, and he determined to use that up. The sauce starts with red onion, sauteed, and then the mushrooms added; separately, the half and half is boiled down to thicken it. After the pasta is coated in sauce and served, parmaggiano is grated over the top. The picture doesn’t show that; you can see the pasta better without the cheese over it.

We had our usual Friday wine, which was, as usual, wonderful, Cantina Zaccagnini Montepulciano d’Abruzzo. Costco didn’t have this when we went last week. I hate how unreliable they are.

Advertisements
This entry was posted in Meat as a flavoring, Pasta and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.