Paccheri With Porcini And Pistachio Food
MUSHROOM MEDALLIONE PASTA WITH PORCINI SAUCE
Provided by Food Network
Categories main-dish
Time 17h50m
Yield 6 to 8 servings
Number Of Ingredients 28
Steps:
- For the mushroom filling: Heat the olive oil in a pot over medium heat, and then saute the garlic until golden, about 1 minute. Add the mushrooms, onions, some sea salt and pepper and cook until translucent, about 5 minutes. Deglaze the pot with the white wine and porcini powder, and let reduce 30 seconds. Transfer to a food processor and pulse a few times until the vegetables are minced, and then pour into a bowl and fold in the ricotta, parsley and Romano. For assembling the medallione: Whisk the egg with 2 tablespoons cold water to create an egg wash. Spoon 2 tablespoons of mushroom filling into each pasta square and brush the edges with some egg wash. Place another pasta square on top, pressing the edges together with your fingers, and then seal the square shut with a fork. Boil the medallione in salted water until al dente, 2 minutes, and then place in a bowl. Ladle some Demi-Glace on top, and garnish with shaved Romano and coarsely cracked pepper.
- Preheat the oven to 400 degrees F. Place the veal bones in a roasting pan and drizzle with the olive oil. Roast until browned, 1 hour to 1 hour 30 minutes, and then transfer to a large pot. Deglaze the roasting pan with water, scraping up the browned bits, and pour into the pot. Add the parsley, peppercorns, carrots, bay leaves, onions, thyme, celery and leeks and top off with cold water. Throw in the tomato paste and mix. Bring to a boil over medium heat, and then turn the heat down to medium-low and let simmer until reduced to 1/4 of the original volume, 10 to 12 hours. Strain the broth, and then ladle through a wire mesh sieve into a saucepan over medium-low heat. Cook to reduce, 2 to 4 hours, skimming off the top every 30 minutes. In the last 5 minutes of cooking, mix in the sage.
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- If you are using fresh porcini, remove any soil and roots and cut roughly. Dried porcini will need to be soaked in warm water for at least 30 minutes before cooking and then drained. (keep some of the water aside to add to the sauce if required)
- Put the shelled pistachios into a bowl of boiling water for 3 minutes , drain them and wipe them with a cloth to remove some of the skin covering them. Put the pistachios in a blender or food processor and pulse until they become granular. Set aside.
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Cuisine Italian, Sicilian, Southern ItalianCategory Main CourseServings 4Total Time 1 hr
- If you are using fresh porcini, remove any soil and roots and cut roughly. Dried porcini will need to be soaked in warm water for at least 30 minutes before cooking and then drained. (keep some of the water aside to add to the sauce if required)
- Put the shelled pistachios into a bowl of boiling water for 3 minutes , drain them and wipe them with a cloth to remove some of the skin covering them. Put the pistachios in a blender or food processor and pulse until they become granular. Set aside.
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