Fettuccine With Mushrooms And Fried Sage Food

PASTA WITH BUTTER, SAGE AND PARMESAN

Steps:

• Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
• Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
• When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
• Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.

FETTUCCINE WITH SAUSAGE AND FRIED SAGE

Steps:

• Bring four quarts of water to a boil for the fettuccine.
• Fry the sage leaves in the olive oil in a skillet until they are crisp. Drain them on paper towels, leaving the oil in the skillet.
• Chop the sausages in chunks and sauté them in the oil until the pieces are browned, adding the garlic toward the end so that it gets golden but not burned. Remove the sausage from the pan and set aside. Meanwhile, cook fettuccine until al dente.
• Pour off the fat from the skillet (preserving the garlic) and add the cream. Bring it to a boil, scrape up cooking juices and return the sausage to heat through. Season with salt and pepper, to taste.
• Drain the pasta and put it in a heated serving bowl. Pour the sauce on top. Toss and sprinkle with sage leaves. Serve with Parmesan passed separately at the table.

FRIED SAGE & MUSHROOM SAUCE FOR PASTA

Steps:

• Place 4 quarts of water in a large kettle, add a bit of canola oil.
• Heat the water to boiling for pasta while you prepare the sauce.Melt 1/8 cup of the butter. Add sage leaves and fry until they are crisp.
• Remove and place on clean paper towel.Melt the rest of the butter.
• Add sliced mushrooms.
• Sprinkle with salt and pepper.
• When mushrooms are slightly toasty around the edges add the sliced garlic.
• Stir mixture and cook just until garlic is fragrant.
• Remove and put in a bowl.Throw your pasta into the kettle of boiling water.Mix enough water with the flour to form a smooth paste. Set aside.Add about 1/2 cup water to hot pan and use a wooden spatula or spoon to scrape mushroom bits from bottom of the pan.
• Heat the water to boiling. Gradually add flour paste and stir until you have a smooth sauce.
• Add the mushroom mixture to reheat.Reduce heat to simmer.Drain pasta. Place pasta on plates.
• Spoon up the mushroom sauce. Scatter fried sage on top.
• Serve.

FETTUCCINE WITH MUSHROOMS

Steps:

• Bring a large pot of water to a boil over medium heat. Salt the water, add the pasta and cook to al dente. Heads up: Remove and reserve 1 cup of cooking water just before draining.
• Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the mushrooms and saute until deeply browned and tender, 12 to 15 minutes, adding the garlic, thyme, and sage midway through the cooking. Season the mushrooms with salt and pepper, to taste, and a little freshly grated nutmeg. Deglaze the pan with the Marsala and stir for 30 seconds. Stir in the cream, (or if you prefer, top the pasta with a dollop of ricotta at serving time). Stir in the reserved pasta cooking water, about 1 cup if using ricotta, and just enough to thin out the sauce to your liking if using cream.
• Drain the pasta and toss with sauce, parsley, and cheese. Transfer the pasta to a serving bowls and top each with a dollop of ricotta, if using, for mixing into the fettuccine as you eat.

FETTUCCINE WITH MUSHROOMS AND FRIED SAGE

Steps:

• Melt 2 Tbsp butter with the oil in large skillet over medium low heat.
• Add sage leaves and fry slowly turning occasionally until they are crisp (about 6- 8 minutes).
• Transfer with tongs to paper towel to drain.
• Pour fat from skillet and reserve.
• Preheat over to lowest setting.
• Turn heat up under skillet.
• When skillet is very hot, add mushrooms.
• Cut remaining butter into small pieces and add to skillet as mushrooms are frying.
• Season mushrooms highly with salt and pepper.
• Saute over high heat until sizzling and brown- about 15 minutes.
• Transfer to large warm bowl and place in oven.
• Add stock to skillet and stir, scraping up any particles clinging to pan.
• Simmer over high heat until stock is reduced by half, then lower heat and keep warm while cooking the pasta.
• Cook pasta in large pot of boiling water until al dente.
• Drain and transfer to skillet.
• Add reserved sage butter.
• Toss noodles to coat.
• Transfer noodles to bowl containing mushrooms and toss again.
• Place noodle mixture on warm platter and top with fried sage leaves.
• Serve immediately.

PASTA WITH MUSHROOMS, FRIED EGGS AND HERBS

Steps:

• Bring a large pot of well-salted water to a boil and cook pasta until it's al dente, 1 to 2 minutes less than package directions. Drain, reserving 1 1/2 cups pasta water.
• Meanwhile, heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Crack the eggs into the skillet and season with salt and pepper. Fry until the undersides are golden and crispy and the yolk is still runny, 2 to 4 minutes. Using a spatula, transfer eggs to a paper towel-lined plate.
• Heat 2 tablespoons of butter and the remaining olive oil in a 12-inch skillet over medium heat. Once the butter melts, add the mushrooms and sauté until deeply browned, about 12 to 15 minutes. Add the shallots, garlic, thyme and red-pepper flakes, and cook for 1 minute. Season well with salt.
• Add the pasta to the skillet along with the remaining butter, grated cheese and 1 cup of the pasta water, tossing everything together until the butter melts and the sauce is glossy, 1 to 2 minutes. Add the parsley and toss again to combine, adding more of the pasta water as needed to loosen up the sauce.
• Serve in bowls with a fried egg on top of each portion and scatter with the mint, if using. Pass additional grated cheese at the table and drizzle with a bit more of the olive oil if desired.

FETTUCCINE WITH SAUSAGE AND FRIED SAGE LEAVES

Steps:

• Bring four quarts of water to a boil for the fettuccine. Meanwhile, in a small frying pan, simmer the sausages in water to cover for 10 minutes. Remove them from the pan and allow them to cool.
• Fry the sage leaves in the olive oil in a skillet until they are crisp. Drain them on paper towels, leaving the oil in the skillet.
• Chop the sausages in chunks and saute them in the oil until the pieces are browned, adding the garlic toward the end so that it gets golden but not burned. Remove the sausage from the pan and set aside. Meanwhile, cook the fettuccine until al dente.
• Pour off the fat from the skillet and add the cream. Bring it to a boil, scrape up cooking juices and return the sausage to heat through. Correct seasoning.
• Drain the pasta and put it in a heated serving bowl. Pour the sauce on top. Toss and sprinkle with sage leaves. Serve with Parmesan passed separately at the table.

FETTUCCINE WITH MOREL MUSHROOMS AND SAGE CREAM

Steps:

• Bring 2 cups water to boil in heavy small saucepan; add mushrooms. Remove pan from heat. Let stand until mushrooms soften, about 15 minutes. Drain mushrooms, reserving soaking liquid.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta.
• Heat oil in heavy large skillet over medium heat. Add onion and sauté until just softened, about 5 minutes. Add wine and cook 1 minute. Pour in mushroom liquid, leaving any sediment behind. Add mushrooms, cream, and sage. Simmer until sauce thickens slightly, about 7 minutes. Add pasta and toss to coat with sauce. Season with salt and pepper. Transfer to plates and serve.

ANGELINA'S FETTUCCINE WITH MUSHROOMS AND PROSCIUTTO

Steps:

• Cook Pasta as directed and drain.
• Meanwhile in a heave pan, heat butter. Add mushrooms and saute until tender.
• Add cream and parsley to pan and bring to a boil. Let boil 1 minute until thickened. Add proscuitto and stir well. Remove from heat and add parmsean, nutmeg, salt and pepper to taste.
• In large bowl combine sauce with pasta and toss. Let set for 1 minutes so liquid absorbs.
• Garnish with extra parsley and cheese.
• Serve.