Pennetini in White Sauce

Recipes By Country/Region

Africa - African
Argentina - Argentinean
Brazil - Brazilian
Britain - British
China - Chinese
Costa Rica - Costa Rican
Denmark - Danish
Egypt - Egyptian
France - French
Germany - German
India - Indian
Ireland - Irish
Israel - Israeli
Italy - Italian
Korea - Korean
Malaysia - Malaysian
Mexico - Mexican
Middle Eastern
Morocco - Moroccan
Nepal - Nepalese
Norway - Norwegian
Pakistan - Pakistani
Panama - Panamanian
Paraguay - Paraguayan
Philippines - Filipino
Poland - Polish
Portugal - Portuguese
Puerto Rico - Puerto Rican
Russia - Russian
Saudi Arabia - Saudi Arabian
Singapore - Singaporean
South Africa - South African
Spain - Spanish
Sudan - Sudanese
Sweden - Swedish
Switzerland - Swiss
Thailand - Thai
Turkey - Turkish
Ukraine - Ukrainian
United States
Uruguay - Uruguayan
Venezuela - Venezuelan
Vietnam - Vietnamese
Yemen - Yemeni





Italian Brisket
Chicken Cacciatore
Penne Alla Napolitana
Pennetini in White Sauce
Sausage and Polenta
Bolognese Sauce
Marinara Sauce
Minestrone Soup

Sunday, March 29th 2020

Pennetini in White Sauce

1 pound pennetini (little unribbed penne)
6 ounces brandy
6 ounces heavy cream
6 ounces porcini (or 1 ounce porcini + 5 ounces. shitake)
3 1/2 cups hot chicken stock
4 Tablespoons olive oil
1/4 cup chopped fresh Italian flatleaf parsley
1/2 cup freshly grated Parmesan
1/2 cup reserved porcini juice
cracked black pepper to taste

Saute pennetini in 3 ounces of olive oil for 7-8 minutes in broad pan until browned (o.k. if unevenly browned, but not burned). Meanwhile, soak porcini (but not shitake, if used) in enough water to cover (but at least 1/2 cup) for at least 3 minutes. Remove porcini, squeezing mushroom juice into soaking water. Reserve juice and chop mushrooms. After pennetini is sauteed, add brandy to pennetini pan and saute further until brandy has evaporated. Set aside. Begin to saute mushrooms in remaining olive oil in another pan with parsley. Add cracked black pepper. Return pennetini to heat and add hot chicken stock. Reduce while mushrooms cook. When mushrooms are lightly browned, add 1/2 cup reserved porcini juice and reduce. Pennetini should end up somewhat crisp from the sauteing, but some chicken broth should remain. As last step, add cream and then cheese to mushroom mixture. Heat and stir to evenness. Blend the pennetini mixture with the mushroom mixture and serve, with fresh parsley garnee.

Disposable Contact Lens
Super savings with popular contact lenses.


©2015; All Rights Reserved