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.

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