Penne Al Funghi Porcini Pierce Brosnans Fave Food

CELEB DISH: PIERCE BROSNAN'S PENNE AL FUNGHI PORCINI

Celeb Dish: Pierce Brosnan's Penne al Funghi Porcini image

Brosnan's savory pasta dish combines porcini's with garlic, white wine, and tomatoes.

Categories pasta pasta recipe pierce brosnan penne celeb dish porcini mushrooms

Yield 1

Number Of Ingredients 9

Ingredients

1 lb. penne pasta
4 fresh porcini mushrooms
1/4 c. extra-virgin olive oil
1 clove garlic
1/4 c. chopped fresh parsley leaves
salt and pepper
1/2 c. dry white wine
1 c. drained diced tomatoes in juice
2 tbsp. freshly grated Parmesan cheese

Steps:

In large covered saucepot of salted boiling water, cook penne as label directs.
If using dried porcini, soak in 1/2 cup warm water 10 minutes; drain well and coarsely chop. Set aside.
Meanwhile, in 12-inch skillet, heat oil on medium-high. Add sliced fresh mushrooms, garlic, parsley, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook 5 minutes or until mushrooms are tender, stirring. Stir in dried porcini, if using.
Add wine; cook 1 minute or until wine evaporates. Add tomatoes; cook 4 minutes longer.
Drain penne; add to sauce in skillet along with grated Parmesan. Reduce heat to low; cook 2 minutes, stirring. Serve with additional Parmesan.

PENNE AL FUNGHI PORCINI (PIERCE BROSNAN'S FAVE)

Penne Al Funghi Porcini (Pierce Brosnan's Fave) image

This is a recipe from Pierce Brosnan's favorite Santa Monica restaurant, Il Ristorante di Giorgio Baldi, and said to be one of his favorite dishes.

Provided by Sharon123

Categories Penne

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup extra virgin olive oil
4 fresh porcini mushrooms, sliced (or dried and reconstituted in 1/2 cup water, save the soaking liquid)
2 garlic cloves, minced
1/4 cup chopped fresh Italian parsley
salt and black pepper
1/2 cup white wine
1 cup chopped peeled tomatoes, liquid drained
1 lb dry penne pasta
2 tablespoons grated parmigiano-reggiano cheese, plus more for passing

Steps:

Heat the oil in a large skillet over medium-high heat, and sauté the sliced porcini mushrooms with the garlic and parsley till tender, about 5 minutes. Season with salt and pepper.
Add the wine and let it all simmer until the wine evaporates, about 5-8 minutes. Add the tomatoes(If you have used reconstituted porcini mushrooms, add the reserved soaking liquid now) and cook for 5 to 7 minutes.
Meanwhile, boil the penne until al dente. Drain the pasta and add it to the sauce together with the grated cheese. Let cook for 2 minutes at low heat. Taste for seasoning.
Serve piping hot. Pass extra cheese for sprinkling. Enjoy!

RISOTTO AI FUNGHI PORCINI

Risotto Ai Funghi Porcini image

its the traditional funghi porcini mushrooms recipe from my collection of italian recipe books, i have tried this recipe a hundred times or more and its always a hit for my husband and my friends....they even suggest this recipe if i am in doubt of what to serve for first course, ingredients are readily available except for the funghi porcini...(our company is importing the dried funghi porcini from italy)

Provided by chef Muzzi

Categories One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

40 g butter
3 tablespoons extra virgin olive oil
2 garlic cloves
1 onion, chopped finely
20 g dried funghi porcini
chopped parsley
1/2 glass dry white wine (pref. Italian)
400 g carnaroli rice (best for every italian Risotto)
150 g parmigiano-reggiano cheese
1 liter chicken broth

Steps:

Soak the funghi porcini in water for about 15 minutes. Drain and dried.
Brown the 2 garlic cloves in olive oil and 20 gr. of butter. Saute' the finely chopped onions.
Add the funghi porcini and parsley, leave it to cook for 10 minutes.
Add the wine, leave it evaporate and then add the rice. Toast the rice for some minutes, then add a scoop of broth. Salt and pepper to taste.
Mixing continuously, add broth scoop by scoop until the rice is cooked.Don't overcook, this will ruin the texture.
Before taking out of the fire, add in the rest of the butter (20 gr.), the parmesan cheese and the chopped parsley.
Take out the pan from the fire, Cover, leave it for 5 minutes then serve, with some parmesan cheese on top.

Nutrition Facts : Calories 497, Fat 20.4, SaturatedFat 9.1, Cholesterol 32.2, Sodium 991.3, Carbohydrate 57.2, Fiber 1.1, Sugar 1.4, Protein 17.8

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