Rotini con funghi e pinoli (rotini with mushr
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Rotini con funghi e pinoli (rotini with mushr
  Pasta    Italian  
Last updated 6/12/2012 1:20:56 AM. Recipe ID 52891. Report a problem with this recipe.
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      Title: Rotini con funghi e pinoli (rotini with mushr
 Categories: Pasta, Salads, Italian
      Yield: 6 Servings
 
    1/2 c  Olive oil; plus
      2 tb Olive oil
      2 tb Red wine vinegar
    1/4 ts Hot pepper flakes
      3 cl Garlic; minced
      8 oz Shiitake mushrooms
           -stems trimmed and diced
    1/4 c  Shallots, finely chopped
    1/2 c  Prosciutto; fine chopped
     15    Sun-dried tomatoes
           -thin sliced
     30    Black olives; fine chop
    2/3 c  Dry white wine
  1 1/4 c  Chicken broth
    1/2 c  Italian parsley; fine chop
      1 lb Rotini, penne, capellini
           - or spaghettini
    1/2 c  Pine nuts; toasted lightly
           Parmesan cheese; grated
 
  In a bowl, whisk together 1/2c olive oil, vinegar, red pepper flakes,
  1 1/2TB garlic and black pepper to taste. Add the shiitake mushrooms
  and toss to coat them. Cover and chill for at least 6 hours or
  overnight. In a large skillet heat remaining 2TB oil over low heat
  and cook the garlic, shallots and prosciutto till softened. Add
  shiitake mushroom mixture, sun-dried tomatoes and olives and cook
  over moderate heat for 5 minutes. Add the wine and chicken broth and
  bring to boil for 3 minutes. Add parsley and simmer, covered, for 10
  minutes. Meanwhile, cook pasta to the al dente stage; drain. In a
  large bowl toss the pasta with the mushroom sauce, pine nuts and the
  parmesan.
 




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Recipe ID 52891 (Apr 03, 2005)

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