For a long time, I had in mind to cook something with my favorite mushrooms, Porcini. Whenever I find them in dried form to a deli, I buy and keep them in my closet, unable to cook them so as not to waste, such a distinctive material for me, so easily … One Sunday afternoon then, -while we wanted to eat something delicious, as it was “Sunday”, but yet, we hadn’t enough time for cooking once we wanted to do our ride-, showed this amazing pasta! Few materials, with intense flavors, without many sauces to exclude the wonderful aromas of mushrooms and “smoked” from pepperoni, and voila … So delicious! So delicious! |Pasta lovers should try it for sure!
Initially place the dried mushrooms in half a cup of tea hot water and leave it there for a little, to be hydrated. Continue cutting the carrot into small cubes. In a large skillet or saucepan, add 2-3 tablespoons olive oil and sauté the carrot along with chopped green onion, chili pepper and 2 garlic cloves. At the same time put the pasta to boil. Remove from pepperoni sausages their outer shell, which is rough, and chop them. Add these to the pan along with the carrots and stir until browned. Don’t bother if the sausages hang slightly in the bottom of the pan, as this will give extra flavor to our food. Once the sausage is browned, add the white wine and the mushrooms, along with the water, in which we put them to be rehydrated. At this point, add 1 cup of the water in which pens boiled. Strain pennies, 2-3 minutes before the cooking time on the package, and pour and them in the pan. Mix until all liquids evaporated. Finally add the grated kefalograviera cheese and yogurt and mix. Add freshly ground pepper and salt if necessary. (add it in the end, because sausage and kefalograviera cheese are both quite salty. Garnish with fresh arugula leaves and kefalograviera peels.
Penne with Porcini and Pepperoni Sausage
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INGREDIENTS
INSTRUCTIONS
