VCE--Rosemary Pappardelle with Roasted Winter Vegetable and Red Wine Ragout

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Rosemary Pappardelle with Roasted Winter Vegetable and Red Wine Ragout

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : VCE -- Pasta

 

Amount Measure Ingredient -- Preparation Method

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

1 ounce dried porcini mushrooms -- (about 1 cup)

1 large onion -- chopped into 1/2 " pieces

1 large red bell pepper -- chopped into 1/2 " pieces

1/2 pound mushrooms (preferably shiitake) -- chopped into 1/2 "

pieces

4 cups root vegetables (carrots, celery root,

turnips, parsnips) -- cut into small dice

2 cloves garlic -- chopped

2 tablespoons olive oil

salt and freshly milled pepper

1 tablespoon tomato paste

Aromatics: 8 sprigs parsley, 4 sprigs

thyme, 1 bay leaf, 1 3 " branch of rosemary

1 1/2 tablespoons flour

2 cups dry red wine

1 pound Rosemary Pasta -- (page 446)

3 tablespoons butter

chopped rosemary or parsley

 

Preheat the oven to 450ºF. Cover the dried mushrooms with 1 cup of warm water

and set aside for 20 minutes, then drain. Reserve the liquid and chop the

mushrooms.

 

Toss all the vegetables with the oil and 1 teaspoon of salt. Roast them on a

sheet pan until browned in all places, about 25 minutes. Remove the vegetables

to a wide skillet set over medium heat and add the chopped mushrooms, tomato

paste, and aromatics. Stir in the flour, then add the wine and reserved

mushroom water. Simmer, partially covered, for 30 minutes. Season with salt

and pepper. Remove the aromatics just before serving.

 

Meanwhile, make the pasta, roll it out, and cut it into 1/2-inch wide strips or

pappardelle. Cook the pasta in plenty of boiling salted water until done, then

drain. Toss the pasta with butter and half the vegetables in a wide pasta bowl.

Divide it among individual plates and spoon the remaining vegetables over the

top along with the rosemary.

 

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 614 Calories; 12g Fat (18.5% calories

from fat); 16g Protein; 104g Carbohydrate; 10g Dietary Fiber; 16mg Cholesterol;

172mg Sodium. Exchanges: 5 1/2 Grain(Starch); 3 Vegetable; 2 Fat.

 

NOTES : You can cook the vegetables for this hearty pasta a day or two in

advance since they don't suffer with time, but plan to add water to thin the

sauce. The root vegetables should be cut slightly smaller than the other

vegetables.

Nutr. Assoc. : 0 0 0 901365 260 0 0 4826 0 0 0 0 4363 0 0