"Whenever I go into a restaurant, I order both a chicken and an egg to see which comes first"

Saturday, October 25, 2014

Recipes–Penne With Peas, Dried Porcini Mushrooms, And Crispy Bacon

My mother used to make spaghetti with peas on meatless Fridays, and I have always made the dish when I have wanted a simple, vegetarian dish.  The combination of peas, dried mushrooms, bacon, and sherry is a natural, and the dish is rich, pungent, and delicious.

Penne with Peas, Dried Mushrooms, and Crispy Bacon

* 2 oz. bacon, fried crisp and then broken into large pieces and reserved

* 1 can peas (unsalted if possible)

* 1/4 cup Amontillado sherry

* 1/2 oz. dried porcini, portabella, or other varieties of mushrooms, rehydrated (reserve the hydrating water)

* 1 Tbsp. olive oil

* 1/4 cup grated fresh Parmesan

* 1/2 lb. penne

- Fry the bacon until crisp, and reserve.  Pour out excess fat, leaving about 1 lg. Tbsp.

- Add the peas and the mushrooms and sauté over high heat for 5 min. (approx.)

- Add the sherry, stir quickly, and turn heat to medium-low

- Add 1/2 cup pea water, 1/2 cup mushroom rehydrating water

- Simmer for approx. 10 minutes until liquid reduced by a quarter (approx.)

- Add the bacon. Mix well.

- Simmer for another 5-10 minutes.  The liquid should be reduced but enough for a sauce.

- Plate, sprinkle grated cheese on each portion, garnish with grindings of fresh black pepper, and serve.

 

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