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
We are able to read the history of written recipes far back into antiquity, in truth as far back into history as the Egyptians, and maybe further still. Having said that, in the main part, these ancient recipes were just basic pictorial recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some ancient tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. As we move into The time of the romans around 25BC a roman called Apicius wrote some scripts which described recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into starters, main meal and dessert, something we still use today. He also informs us how the cooks of Roman times were skilled in the use of many herbs, including a few that will be familiar to modern cooks such as basil, fennel and dill. As we move on, we find a couple of interesting cookery books from the 14th Century : a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the indian food that is familiar to us all today, but instead recipes for the types of food prepared for the rich and wealthy people of the time. Later, in the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from Arab cuisine, including basil and rosemary. These new foods and spices was responsible for an eruption in recipe publications, most of which are now in private collections. During the next few centuries, the powerful and wealthy houses tried to serve the best banquets, and because of this the best cooks and their collection of recipes were highly sought after. Nevertheless, it was during the 19th century that haute cuisine and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, verifying, and publishing popular recipes of the day. By the advent of the 20th century, cook books are increasing in popularity due to higher levels of literacy, people having more leisure time and being a little richer. The revolution that is television gave us celebrity chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Angel Hair Pasta With Whipped Cream & Porci recipe.
