Recipe 4 All: Pennetini in White Sauce Recipe
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Recipe 4 All: Pennetini in White Sauce Recipe
PENNETINI IN WHIT… INGREDIENTS:

Pennetini in White Sauce

Instructions:
Yield: 6 servings
1lb pennetini (little unribbed penne)
6oz brandy
6oz heavy cream
6oz porcini (or 1 ounce porcini + 5 ounces shitake)
cups hot chicken stock
4teaspoon olive oil
¼teaspoon chopped fresh Italian flatleaf parsley
½teaspoon freshly grated Parmesan
½teaspoon reserved porcini juice
  cracked black pepper to taste

Saute pennetini in 3 ounces of olive oil for 7-8 minutes in broad pan until browned (o.k. if unevenly browned, but not burned). Meanwhile, soak porcini (but not shitake, if used) in enough water to cover (but at least ½ cup) for at least 3 minutes.

Remove porcini, squeezing mushroom juice into soaking water. Reserve juice and chop mushrooms. After pennetini is sauteed, add brandy to pennetini pan and saute further until brandy has evaporated. Set aside.

Begin to saute mushrooms in remaining olive oil in another pan with parsley. Add cracked black pepper. Return pennetini to heat and add hot chicken stock. Reduce while mushrooms cook. When mushrooms are lightly browned, add ½ cup reserved porcini juice and reduce.

Pennetini should end up somewhat crisp from the sauteing, but some chicken broth should remain. As last step, add cream and then cheese to mushroom mixture. Heat and stir to evenness. Blend the pennetini mixture with the mushroom mixture and serve, with fresh parsley garnee.

Your Pennetini in White Sauce is ready. Happy cooking!


Related recipes: Pennetini, White Sauce, Italian Dishes, Penne, Porcini, Shitake, Chicken Stock, Parmesan, Italian Parsley, Mushrooms

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