Penette in padella
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Penette in padella
  Pasta    Vegetables    Italian  
Last updated 6/12/2012 12:50:13 AM. Recipe ID 11698. Report a problem with this recipe.
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      Title: Penette in padella
 Categories: Pasta, Vegetables, Italian, Main dish
      Yield: 6 Servings
     16 oz Penette pasta
      1 oz Chinese black mushrooms
  3 1/2 tb Extra Virgin olive oil
      6 tb Brandy
  3 1/2 c  Vegetable Broth (home made)
      2 tb Parsley dried
      6 tb Cream, heavy whipping
    1/2 c  Parmesan grated
    1/2 ts Pepper
  Soak the dried mushrooms for at least a 1/2 hours. Squeeze must of
  liquid out and set aside.  Chop mushrooms into small pieces. Keep 1/2
  cup of the water. In a large diameter fry pan add about 3 tbs of
  olive oil under medium heat. Put in the dry penette. Sort of toast
  the penette stirring frequently to keep from being burned until they
  darken about 8 minutes. Add brandy and keep stirring until all
  alcohol evaporates. Take from fire and set aside. In another fry pan
  put 1/2 tbs of olive oil until medium heat. Added mushrooms and
  parsely. Saute' stirring occasionally for about 3 minutes. Add heavy
  cream and stir well. Then add the parmesan cheese and stir to achieve
  a smooth paste. Remove from heat. Return penette to medium heat. Add
  broth and mushroom water. Cover and cook about 10 minutes until al
  dente. Uncover and let most of liquid boil off. Stir in the mushroom
  mixture and cook until heated about 1 minute.

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Recipe ID 11698 (Apr 03, 2005)

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