And, once again, I have been procrastinating and failing to post at least once a week. Not even after winning the Gastronomy Wloggers 1 Award and making a third place (out of more than 400 participants) in the Gastronomy 20blogs award!
I wanted to share the news on the blog, as I already did on Facebook and Instagram. Thank you all for your support.
And now, after a two week vacation in Washington and New York that provided me a lot of culinary inspiration for future posts, I want to share an extremely simple pasta sauce that can be easily prepared and it is always a great success. You can make the dish more upscale if you are able to find fresh porcini and a fancy type of pasta, but it will work well too if you only use the dry ones and your favorite everyday pasta.
Ingredients (4 servings)
2 banana (or 3 regular) shallots
2 tbsps. butter
½ pound mushrooms
1 cup dried porcini
1 cup chicken stock
1 can evaporated milk
salt, pepper, fresh parsley
½ cup freshly grated cured cheese
½ cup finely chopped bacon and/or 1 cup extra mushrooms to garnish (optional)
1 pound pasta
1 tbsp. olive oil
STEP 1.- Soak the dried porcini in 1 cup of warm water for 15 minutes. Drain, filter the water and reserve.
STEP 2.- Finely chop the shallots and sauté them with the butter until transparent.
STEP 3.- Clean the mushrooms with a brush and trim off the end of the foot. When the shallots are ready, add the mushrooms, sauté for a couple of minutes and add the chicken stock and the water used to soak the porcini. Season with salt and pepper.
STEP 4.- Cover and let simmer for 10-15 minutes (5 minutes in pressure cooker). Add the evaporated milk and blend.
STEP 5.- Cook the pasta according to the instructions of the package (1 liter -4 cups- water and 5-10 grs. salt per 100 grs. pasta). Drain, add the olive oil while still hot to bring out the aroma, and toss well.
STEP 6.- Serve immediately and top with the sauce. Garnish with fresh parsley and freshly grated cheese.
STEP 7.- You can also add some sliced mushrooms, sautéed for ¾ minutes with 1 tsp. olive oil over medium-high heat. This will be even better if you use fresh porcini, but they are only available for a few weeks, although you can find frozen porcini too.
Another option is cooking some finely chopped bacon or serrano ham until well done (you will need some oil to fry the ham, the bacon will cook in its own fat), placing it on a paper towel to drain the fat so it gets really crispy and sprinkle over the pasta. You can combine these two last toppings.
-If you add 2 cups of chicken stock, and one of cream you will get a fantastic mushroom soup.