Pasta With Funghi Trifolati Food

PASTA WITH FUNGHI TRIFOLATI

Steps:

• Soak the dried mushrooms in very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove the dried mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
• Set a large pot of water to boil for the pasta and salt it. Put a large skillet over medium-high heat, and add the olive oil and 2 tablespoons butter. When it is hot, add the garlic and onions; cook, stirring occasionally, until the onions begin to soften, 3 to 5 minutes. Add the fresh mushrooms and dried mushrooms when they're ready, and cook until they give up their liquid and start to brown, at least 15 minutes. Add the white wine or mushroom-soaking liquid to the pot and cook, scraping up any browned bits from the bottom as the liquid starts to bubble.
• Meanwhile, cook the pasta until tender.
• Reduce skillet heat to low. Add remaining butter and the parsley, and stir to combine; sprinkle with salt and pepper. When the pasta is done, drain it. Add the pasta to the mushroom mixture, and toss until well combined. If the mixture is dry, add a little pasta water or mushroom-soaking liquid. If you like, garnish with Parmesan and more parsley.

TAGLIATA DI MANZO

Steps:

• Preheat grill.
• If using an outdoor grill, start charcoals and let them burn down about an hour beforehand.
• Mix vinegar and oil.
• Lightly sprinkle steak with vinegar/oil mixture.
• Grill steak for about 4 minutes per side (or more if you don't like rare steak) Shave off about 1/3 of the block of reggiano and toss with arugula.
• Slice steak into 1/2 inch pieces and arrange on plate.
• Add arugula/reggiano salad to plate.
• Drizzle both with remaining vinegar/oil mixture.
• Serve immediately.