Italian Veg - Fusilli with Tomato and Porcini Sauce

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Fusilli with Tomato and Porcini Sauce

 

Recipe By :The Complete Italian Vegetarian Cookbook - Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 ounce dried porcini mushrooms

1 28 oz can whole tomatoes -- drained

3 tablespoons extra-virgin olive oil

1 medium onion -- minced

1 celery rib -- minced

1 small carrot -- peeled and minced

salt

1 pound fusilli

freshlg grated Pamigiano-Reggiano cheese

 

Bring 4 quarts water to a boil in a large pot for cooking the pasta.

 

Place the porcini mushrooms in a small bowl and cover with 1 cup hot water.

Soak until softened, about 20 minutes. Carefully lift the mushrooms from the

liquid and pick through them to remove any foreign debris. Wash them if they

feel gritty. Chop them. Strain the soaking liquid through a sieve lined with a

paper towel. Set aside the mushrooms and the strained soaking liquid

separately.

 

Working over the sink, open each tomato and push the seeds and liquid out with

your fingers. Chop the tomato meat and set aside.

 

Heat the oil in a large saute pan. Add the onion, celery, and carrot, and cok,

stirring often, over medim heat until the vegetables soften, about 10 minutes.

Add the chopped mushrooms and salt to taste and cook for 1 to 2 minutes more to

release their flavor.

 

Add the tomatoes and mushroom soakng liquid. Bring to a boil, lower the heat

and simmer until thhe sauce thickens, about 15 minutes. Adjust the seasonings.

 

When the water comes to a boil, add salt to taste and the fusilli. Cook until

al dente and then drain.

 

Toss the fusilli with the tomato sauce and mix well. Divide among individual

bowls and serve immediately with grated cheese passed separately at the table.

 

Serving Suggestions: Follow this dish with some sharp greens.

 

Description:

" This tomato sauce derives its richness from dried porcini mushrooms

and the liquid used to rehydrate them. The aromatic vegetables--onion,

celery, and carrot--add another layer of flavor. "

 

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Per Serving (excluding unknown items): 589 Calories; 13g Fat (19.1% calories

from fat); 17g Protein; 103g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

41mg Sodium. Exchanges: 5 1/2 Grain(Starch); 3 1/2 Vegetable; 2 1/2 Fat.

 

 

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