Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
4 tablespoons butter
1/4 cup pine nuts
2/3 pound fresh mushrooms, wiped clean, stemmed and sliced
2 cloves garlic, minced
1/2 cup dry white wine such as Soave or Corvo White
1/2 cup reserved cooking water
1/2 cup grated Parmigiano Reggiano cheese
1 pound paccheri
Melt the butter in a medium size saucepan and add the pine nuts and 1 cup of the mushrooms; cook over medium heat until very soft. Puree the mixture and keep warm.
Heat the oil in a large sauté pan (12-14 inches). Stir in the garlic and cook until the garlic softens. Add the rest of the mushrooms and cook 3 to 4 minutes. Add the wine and salt and continue to cook for a few minutes.
Stir in the mushroom puree and keep sauce warm while the paccheri are cooking.
Cook the paccheri in 2 quarts of boiling salted water until al dente.
Drain, reserving 1/2 cup of the cooking water and add the paccheri and water to the sauce. Re heat and mix the paccheri and sauce well. Serve with a grinding of black pepper and a sprinkling of Parmigiano Reggiano cheese.
This recipe is featured on show 2019 – Perfect Paccheri.