1/2 oz dried porcini mushrooms *
3 tbsp olive oil
1/2 cup chopped shallots
3/4 lb fresh mushrooms, chopped
1/2 pt (1 cup) whipping cream
3/4 cup angel hair pasta
1/4 cup parmesan cheese
1 pinch salt and pepper to taste
Directions
Place the porcini in a small bowl and and 1/2 cup warm water. Allow
to soak 45 minutes. Drain, reserving the liquid. Heat a large frying
pan. Add the oil and shallots, and saute a minute. Add the fresh
mushrooms and saute until tender. Chop the porcini coarsely and add
to the frying pan, along with the reserved liquid. Simmer until most
of the liquid is evaporated.
Bring a large pot of water to a boil along with a pinch of salt. In a
separate bowl, whip the cream until it holds soft peaks. Refrigerate
the whipped cream until the pasta is cooked. Cook the pasta in the
boiling water until al dente. Drain well, return the drained pasta
to the pot and add the mushroom mixture, cheese, whipped cream and
salt and pepper to taste.
Using a large spatula, fold all of the ingredients together. Do this
quickly, yet carefully, so that the whipped cream doesn't collapse
entirely. You may want to save a bit of the whipped cream to dollop
on top of the pasta as a garnish.
Serve immediately.
* Or other dried mushrooms
Source: Frugal Gourmet Celebrates Christmas Typed by Dale/Gail Shipp
Servings: 4 servings
Angel Hair Pasta With Whipped Cream & Porci Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta
The History of Recipes
It is possible to trace the history of `recipes` back into distant history, in truth as far back into recorded history as ancient Egypt, and maybe further still. In practice though, these, old cookbooks were just primitive hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to historians is a collection of tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. Later on, in The time of the roman empire 25BC a man called Apicius compiled a number of scripts which described recipes prepared by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were separated into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the chefs of Roman times were skilled in the use of a good variety of herbs, including a few that are still present in modern kitchens such as thyme, rue and parsley. During the following few hundred years, the wealthy families of Wesstern Europe tried to serve the most exotic meals, and as a consequence, the best cooks and their collection of recipes were much in demand. However, it was during the nineteenth century that cookery and cookery books rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, verifying, and recording recipes for their fellow cooks to enjoy. By the time we get to the 1900s, recipe publications are increasing in popularity mostly due to more people being able to read, people having more spare time and having more money. |
We hope you enjoy this Angel Hair Pasta With Whipped Cream & Porci recipe.
