Parpadelle is a kind of very wide linguine and one of my favorite pastas.
The vegetables here are crimini mushrooms, white mushrooms, okra, sweet peppers and tomato.
They are sauteed, then dashed with white wine and then some chopped garlic.
The sauce is chopped shallots sweated in Olive oil, a good amount of white wine and reduced by 3/4. Add double cream to this and bring to boil. Add a generous amount of garlic and allow to simmer with the addition of a bay leaf. When it comes to a sauce like consistency remove from heat and strain through a fine strainer.
Put the pasta on to cook in very fast salted water.
Add the sauce to the vegetables, correct seasoning and consistency, add a little white wine, water or stock if too thick. Add more garlic if you want.
When pasta is cooked, strain and add to the sauce. Bind in a little parmesan cheese and serve.
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