Berley - Chestnut Pasta With Porcini Mushrooms, Pumpkin, and Leeks

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Chestnut Pasta With Porcini Mushrooms, Pumpkin, and Leeks

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<RcpE name= " Chestnut Pasta With Porcini Mushrooms, Pumpkin, and Leeks "

author= " Peter Berley, et al. " >

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* Exported from MasterCook *

 

Chestnut Pasta With Porcini Mushrooms, Pumpkin, and Leeks

 

Recipe By :Peter Berley, et al.

Serving Size : 4 Preparation Time :0:00

Categories : Entree Ovo-Lacto

Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

PASTA:

2/3 cup chestnut flour

1 1/3 cups unbleached all-purpose or white bread flou -- plus more

for dustin

1/4 teaspoon sea salt 3 large eggs

RAGOUT:

1 ounce dried porcini mushrooms

1 1/2 cups warm water

4 tablespoons unsalted butter or extra-virgin olive oil

1 cup chopped leeks -- white and tender gre

2 tablespoons chopped garlic

4 cups peeled and roughly chopped winter squash

-- or pumpkin

1 tablespoon chopped fresh sage

1 28-ounce can peeled tomatoes

coarse sea salt

freshly milled black pepper

1 tablespoon butter

freshly grated parmesan cheese for garnish

2 tablespoons chopped fresh parsley for garnish

 

To make the pasta, mix the chestnut flour, 1 1/3 cups white flour, and salt in a

bowl. Make a well in the center and crack the eggs into it. Beat the eggs with a

fork and incorporate the flour from the sides of the bowl until a soft dough

forms.

 

Scoop out the dough and place it on a lightly floured surface. Rinse off any

flour stuck to your hands. There will probably be some flour clumps left in the

bowl. Sift them through a fine strainer onto the dough and discard the scraps.

Wash out the bowl.

 

Knead the dough for 15 minutes, adding additional flour if necessary, to form a

smooth, firm, elastic dough. Wrap the dough in plastic and set aside to relax

for 30 minutes at room temperature. (At this point it can be refrigerated for up

to 24 hours.)

 

Divide the dough into four equal pieces. Work with one piece at a time, keeping

the remaining dough covered with plastic wrap. Roll the dough on the counter

with outstretched palms into a loose 2-foot-long cylinder the width of a thin

cigar. You may need to mist the rolling surface with a spray bottle if you don't

have enough friction to roll the dough. Cut off 1-inch long pieces of dough and

roll them back and forth between your palms until they are approximately 3

inches long. Place the pasta on clean towels and continue to cut and roll until

all the dough is used up.

 

While the pasta dries, make the ragout. Place the mushrooms in a bowl and cover

with 1 1/2 cups warm water. Set them aside to soften.

 

In a heavy 3-quart saucepan or flameproof casserole over medium heat, melt the

butter. Add the leeks and saute for 5 to 7 minutes, until they begin to color.

Add the garlic, squash, and sage. Saute, stirring occasionally, for 5 minutes.

 

Gently massage the mushrooms between your fingers. Allow the grit to settle on

the bottom of the bowl. Remove the mushrooms and chop them up. Strain off and

reserve 1 cup of the soaking liquid. Be careful to stop before you reach the

grit.

 

Place a food mill fitted with medium disk over the vegetables and pass the

tomatoes with their juice directly into the pan. Add the chopped porcini and the

reserved soaking liquid, raise the heat, and bring to a boil. Reduce the heat to

low and simmer for 30 to 40 minutes, until the squash is tender and the sauce

has thickened. Season with salt and pepper to taste. Keep warm.

 

Bring a large pot of water to a boil and add 1 tablespoon salt. When the water

returns to a boil, add the pasta and stir to prevent sticking. Cook for 6 to 8

minutes, until the pasta is al dente. Drain.

 

Transfer the pasta to a warm bowl and toss with 1 tablespoon butter. Toss again

with the sauce. Serve with grated cheese and chopped parsley.

 

4 to 6 servings

 

Source:

" The Modern Vegetarian Kitchen "

S(Formatted by):

" Nancy Braswell, Jan-28-2001 "

Copyright:

" September 2000 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 67 Calories; 3g Fat (37.8% calories from

fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 38mg

Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

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<Serv qty= " 4 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Entree

</CatT>

<CatT>

Ovo-Lacto

</CatT>

<CatT>

Pasta

</CatT>

</CatS>

<IngR name= " PASTA: " code= " S " ></IngR>

<IngR name= " chestnut flour " unit= " cup " qty= " 2/3 " ></IngR>

<IngR name= " unbleached all-purpose or white bread flour " unit= " cups " qty= " 1

1/3 " >

<IPrp>

plus more for dusting

</IPrp>

</IngR>

<IngR name= " sea salt 3 large eggs " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " RAGOUT: " code= " S " ></IngR>

<IngR name= " dried porcini mushrooms " unit= " ounce " qty= " 1 " ></IngR>

<IngR name= " warm water " unit= " cups " qty= " 1 1/2 " ></IngR>

<IngR name= " unsalted butter or extra-virgin olive oil " unit= " tablespoons "

qty= " 4 " ></IngR>

<IngR name= " chopped leeks " unit= " cup " qty= " 1 " >

<IPrp>

white and tender green parts

</IPrp>

</IngR>

<IngR name= " chopped garlic " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " peeled and roughly chopped winter squash or pumpkin " unit= " cups "

qty= " 4 " ></IngR>

<IngR name= " chopped fresh sage " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " can peeled tomatoes " unit= " 28-ounce " qty= " 1 " ></IngR>

<IngR name= " coarse sea salt " ></IngR>

<IngR name= " freshly milled black pepper " ></IngR>

<IngR name= " butter " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " freshly grated parmesan cheese for garnish " ></IngR>

<IngR name= " chopped fresh parsley for garnish " unit= " tablespoons "

qty= " 2 " ></IngR>

<DirS>

<DirT>

To make the pasta, mix the chestnut flour, 1 1/3 cups white flour, and salt in a

bowl. Make a well in the center and crack the eggs into it. Beat the eggs with a

fork and incorporate the flour from the sides of the bowl until a soft dough

forms.

</DirT>

<DirT>

Scoop out the dough and place it on a lightly floured surface. Rinse off any

flour stuck to your hands. There will probably be some flour clumps left in the

bowl. Sift them through a fine strainer onto the dough and discard the scraps.

Wash out the bowl.

</DirT>

<DirT>

Knead the dough for 15 minutes, adding additional flour if necessary, to form a

smooth, firm, elastic dough. Wrap the dough in plastic and set aside to relax

for 30 minutes at room temperature. (At this point it can be refrigerated for up

to 24 hours.)

</DirT>

<DirT>

Divide the dough into four equal pieces. Work with one piece at a time, keeping

the remaining dough covered with plastic wrap. Roll the dough on the counter

with outstretched palms into a loose 2-foot-long cylinder the width of a thin

cigar. You may need to mist the rolling surface with a spray bottle if you

don & apos;t have enough friction to roll the dough. Cut off 1-inch long pieces of

dough and roll them back and forth between your palms until they are

approximately 3 inches long. Place the pasta on clean towels and continue to cut

and roll until all the dough is used up.

</DirT>

<DirT>

While the pasta dries, make the ragout. Place the mushrooms in a bowl and cover

with 1 1/2 cups warm water. Set them aside to soften.

</DirT>

<DirT>

In a heavy 3-quart saucepan or flameproof casserole over medium heat, melt the

butter. Add the leeks and saute for 5 to 7 minutes, until they begin to color.

Add the garlic, squash, and sage. Saute, stirring occasionally, for 5 minutes.

</DirT>

<DirT>

Gently massage the mushrooms between your fingers. Allow the grit to settle on

the bottom of the bowl. Remove the mushrooms and chop them up. Strain off and

reserve 1 cup of the soaking liquid. Be careful to stop before you reach the

grit.

</DirT>

<DirT>

Place a food mill fitted with medium disk over the vegetables and pass the

tomatoes with their juice directly into the pan. Add the chopped porcini and the

reserved soaking liquid, raise the heat, and bring to a boil. Reduce the heat to

low and simmer for 30 to 40 minutes, until the squash is tender and the sauce

has thickened. Season with salt and pepper to taste. Keep warm.

</DirT>

<DirT>

Bring a large pot of water to a boil and add 1 tablespoon salt. When the water

returns to a boil, add the pasta and stir to prevent sticking. Cook for 6 to 8

minutes, until the pasta is al dente. Drain.

</DirT>

<DirT>

Transfer the pasta to a warm bowl and toss with 1 tablespoon butter. Toss again

with the sauce. Serve with grated cheese and chopped parsley.

</DirT>

<DirT>

4 to 6 servings

</DirT>

</DirS>

<Srce>

The Modern Vegetarian Kitchen

</Srce>

<AltS label= " Formatted by " source= " Nancy Braswell, Jan-28-2001 " />

<CpyR>

September 2000

</CpyR>

</RcpE></mx2>