Best Penne Al Funghi Porcini Pierce Brosnans Fave Recipes

CELEB DISH: PIERCE BROSNAN'S PENNE AL FUNGHI PORCINI

Steps:

• In large covered saucepot of salted boiling water, cook penne as label directs.
• If using dried porcini, soak in 1/2 cup warm water 10 minutes; drain well and coarsely chop. Set aside.
• Meanwhile, in 12-inch skillet, heat oil on medium-high. Add sliced fresh mushrooms, garlic, parsley, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook 5 minutes or until mushrooms are tender, stirring. Stir in dried porcini, if using.
• Add wine; cook 1 minute or until wine evaporates. Add tomatoes; cook 4 minutes longer.
• Drain penne; add to sauce in skillet along with grated Parmesan. Reduce heat to low; cook 2 minutes, stirring. Serve with additional Parmesan.

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.

PENNE WITH DRIED PORCINI AND ITALIAN SAUSAGE

Steps:

• Soak the mushrooms in one-and-a-half cups hot water for 30 minutes.
• Meanwhile saute the onion and the garlic in the olive oil until soft. Add the sausage and brown lightly. Drain off any fat.
• Drain the mushroom through a coffee filter or cheesecloth, reserving the soaking liquid. Quickly rinse the mushrooms under the running water.
• Add the mushrooms with their soaking liquid to the onion, along with the tomato paste, chicken stock and herbs. Season lightly with salt and pepper and simmer gently for half an hour. If the sauce gets too thick add more stock. If it is too thin, turn up the heat.
• Meanwhile, bring six quarts water to boil for the penne. Cook the penne, drain and place in a heated bowl. Pour the sauce on top, toss thoroughly and serve immediately. Pass the cheese separately.

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).

PENNE DI BOSCO

Steps:

• In a small bowl soak porcini in 3 cups of boiling water 30 minutes. Remove porcini, squeeze out excess liquid, and reserve soaking liquid. Rinse porcini to remove any grit and pat dry. Chop porcini. Line a sieve set over a bowl with a dampened paper towel or coffee filter and pour reserved soaking liquid through it.
• In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
• In a large heavy skillet cook shallot, garlic, and fresh mushrooms with salt and pepper to taste in butter over moderate heat, stirring until mushrooms are tender. Add wine, stock, and porcini soaking liquid and boil until liquid is reduced by half.
• Cook pasta in boiling water until al dente.
• While pasta is cooking, add cream and porcini to wine mixture and boil sauce until thickened, about 5 minutes. Drain pasta in a colander and transfer to a large bowl. Add sauce, Parmesan, and truffle oil and toss well. Season pasta with salt and pepper to taste.

PORCINI WITH SHRIMP AND JAMON SERRANO (SERRANO HAM)

Steps:

• In a large frying pan, heat oil over medium heat and add garlic. Cook about 1 minute and add porcini; saute briskly. Season with salt and pepper.
• When mushrooms start to turn brown, add shrimp and wine. Cook until shrimp have turned pink and wine has reduced, about 3 minutes.
• Dived mixture between 4 warmed plates. Scatter diced ham and parsley over top and serve.

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!