Italian recipes

Fettuccine with Broccoli And Porcini Mushrooms

Course : Italian
Serves: 3

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Ingredients:

1/2 ounce dried porcini mushrooms -- stemmed

1 teaspoon coarse salt

1 clove garlic

1 teaspoon ground pepper

2 tablespoons unsalted butter

12 ounces fettuccine

1 tablespoon tarragon -- chopped

4 quarts boiling water

1 tablespoon parsley sprigs -- chopped

1 teaspoon coarse salt

1 tablespoons butter

1 cup broccoli flowerets -- blanched and separated

1/4 Cup parmesan cheese -- grated

1/2 ounce dried porcini mushrooms -- stemmed

1 teaspoon coarse salt

1 clove garlic

1 teaspoon ground pepper

2 tablespoons unsalted butter

12 ounces fettuccine

1 tablespoon tarragon -- chopped

4 quarts boiling water

1 tablespoon parsley sprigs -- chopped

1 teaspoon coarse salt

1 tablespoons butter

1 cup broccoli flowerets -- blanched and separated

1/4 Cup parmesan cheese -- grated

Preparation / Directions:

Soak the mushrooms in water to cover for 15 minutes. Sauté‚the garlic in the butter in a large frying pan. Add the tarragon, parsley, broccoli and mushrooms. Sauté‚for 10 minutes. Season to taste with salt and pepper. Add salt to the boiling water. Cook the fettuccine in the salted boiling water until al dente. Drain. Transfer to a serving bowl. Add a large gob of butter. Add the broccoli mixture. Toss. Pass the cheese separately. Yields 3 Servings

Fettuccine with Broccoli And Porcini Mushrooms

Ingredients:

Preparation / Directions:

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