Celeb Dish Pierce Brosnans Penne Al Funghi Porcini Recipes

PENNE AL FUNGHI PORCINI (PIERCE BROSNAN'S FAVE)

Steps:

• Heat the oil in a large skillet over medium-high heat, and sauté the sliced porcini mushrooms with the garlic and parsley till tender, about 5 minutes. Season with salt and pepper.
• Add the wine and let it all simmer until the wine evaporates, about 5-8 minutes. Add the tomatoes(If you have used reconstituted porcini mushrooms, add the reserved soaking liquid now) and cook for 5 to 7 minutes.
• Meanwhile, boil the penne until al dente. Drain the pasta and add it to the sauce together with the grated cheese. Let cook for 2 minutes at low heat. Taste for seasoning.
• Serve piping hot. Pass extra cheese for sprinkling. Enjoy!

RISOTTO AI FUNGHI PORCINI

Steps:

• Soak the funghi porcini in water for about 15 minutes. Drain and dried.
• Brown the 2 garlic cloves in olive oil and 20 gr. of butter. Saute' the finely chopped onions.
• Add the funghi porcini and parsley, leave it to cook for 10 minutes.
• Add the wine, leave it evaporate and then add the rice. Toast the rice for some minutes, then add a scoop of broth. Salt and pepper to taste.
• Mixing continuously, add broth scoop by scoop until the rice is cooked.Don't overcook, this will ruin the texture.
• Before taking out of the fire, add in the rest of the butter (20 gr.), the parmesan cheese and the chopped parsley.
• Take out the pan from the fire, Cover, leave it for 5 minutes then serve, with some parmesan cheese on top.

PIERCE BROSNAN'S PENNE PASTA

Steps:

• Heat olive oil in large skillet over med high heat; saute' sliced mushrooms with garlic and parsley.
• Add wine and let simmer until wine begins to evaporate ( about 5 min.), add tomatoes and cook another 8-10 minutes.
• Meanwhile boil penne until al dente', drain; Add to sauce, let cook about 2 minutes.
• Taste for seasoning; add salt and fresh ground pepper to taste; right before serving add parmiginao cheese; toss to blend together.
• Place on serving dishes, and offer extra parmigiano cheese as desired.

TRUE ITALIAN PORCINI MUSHROOM RISOTTO

Steps:

• Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.
• Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.
• Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.
• Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.
• Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.
• Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.

PENNE PORCINI -- WITH TOMATO, PROSCIUTTO & PORCINI MUSHROOMS

Steps:

• Fill a 5-quart stock pot 3/4 full with salted water and bring to a boil for pasta. Pre-heat a 3-quart stock pot over medium heat and add olive oil, shallots and prosciutto. Stir with a wooden spoon and cook 2-3 minutes until shallots are translucent. Deglaze pot with red wine and reduce by half. Squeeze excess wine out of porcini mushrooms and add to red wine reduction. Add tomatoes and bring to a boil. Season with salt and pepper and add cream, stirring to incorporate. Bring to a boil and reduce heat to low, stirring occasionally.
• Add pasta to boiling water and cook al dente. Drain and return to pot. Add sauce, cheese and basil and mix well. Serve immediately and sprinkle with more cheese as preferred.
• Suggested wine: 2000 Frescobaldi/Mondavi Lucente
• (blend of Cabernet, Merlot and Sangiovese).