Eugenias Funghi Al Forno Food

EUGENIA'S FUNGHI AL FORNO

Steps:

• Mix first three ingredients together in a small bowl.
• Clean mushrooms (DO NOT WASH- BRUSH ANY RESIDUE OFF), and be sure to cut off any thick stems.
• In another bowl, whisk together olive oil, vinegar and salt until well blended.
• Toss mushrooms in vinaigrette to lightly coat.
• Transfer coated mushrooms to a baking sheet, being certain to spread into one layer, stem side down.
• Sprinkle mushrooms with parsley mixture.
• Top with grated Parmigiano-Reggiano.
• Bake in 400 degree oven for 10 minutes, or until just tender.
• If using portabello mushrooms, bake in 375 degree oven for 15 minutes.
• Plate up and be sure to serve with juices for mopping up.

FETTUCCINE AL FUNGHI

Steps:

• Add pasta to a pot of salted boiling water.
• Meanwhile place oil and butter in a pan.
• Once the butter is melted add the mushrooms and allow them to sauté over a medium heat for about 2 minutes.
• Remove from the pan.
• To the pan add the chopped chili, nutmeg, cream parmesan and pepper.
• Once the pasta is cooked, drain and toss it into the sauce, add to the pan, the cooked mushrooms and parsley and mix well.
• Place in a warm bowl and serve.
• You can add more nutmeg and cheese to taste if you wish.

CLAMS AL FORNO

Steps:

• Preheat the oven to 500°F.
• Place the clams in a single layer in a baking dish.
• Scatter all the remaining ingredients except the scallions and lemon wedges over the clams.
• Roast the clams for 9 minutes; turn them and roast for about 9 to 10 minutes longer, until they pop open.
• Discard any that don't open.
• To serve, place 6 clams in each bowl and divide the broth among them. Serve piping hot, garnished with scallions and lemon wedges.

AGNELLO AL FORNO ITALIANI (ITALIAN OVEN-BAKED LAMB CHOPS)

Steps:

• Preheat the oven to 450°F.
• Brush the lamb with 2 tablespoons of the oil and season with salt and pepper. Heat a large skillet over medium-high heat. Add one of the lamb racks, fat-side down; brown on all sides, about 6 minutes. Transfer to a roasting pan. Repeat with remaining rack. Reserve skillet with pan juices.
• Roast lamb until an instant-read thermometer inserted into thickest part of the lamb and not touching bone registers 125F to 130F for medium-rare, 18 to 20 minutes.
• Add the remaining tablespoon oil to the skillet with pan juices and heat over medium-high heat. Add the bell pepper, scallion whites, and a pinch of salt and pepper. Cook, stirring occasionally, for 2 minutes.
• Add the broth, bring to a gentle simmer, reduce the heat to medium-low, and cook until the vegetables are tender, about 8 minutes.
• Remove from heat, stir in the scallion greens and marjoram, season to taste with salt and pepper, and cover to keep warm.
• Transfer the lamb to a cutting board, and let rest for 10 minutes. Slice into individual chops and serve with the vegetables and pan juices.