洋菇起司管麵 Penne with Mushroom Cheese Sauce

材料 Ingredients

洋菇 Mushroom 2/3 磅 lb (300g) 管麵 Penne 2/3 磅 lb (300g) 特級初炸橄欖油 Extra virgin olive oil 2 大匙 Tbs 紅蔥頭末 Minced shallot 2 大匙 Tbs 大蒜末 Minced garlic 2 大匙 Tbs 白酒 White wine 1/2 杯 cup 西式雞高湯 Western chicken stock 1/2 杯 cup 鹽 Salt 1/3+1/3 小匙 tsp 黑胡椒 Black pepper 1/4+1/4 小匙 tsp 馬司卡朋尼起司Mascarpone cheese 1 杯 cup 帕梅善起司粉 Grated Parmesan cheese 1/2 杯 cup 羅勒葉末 Minced basil 2 大匙 Tbs

做法﹕

1.	洋菇用水沖洗後立即擦乾，再切成薄片。
2.	燒開3/4鍋的水。
3.	炒鍋燒熱後放入2大匙橄欖油。加入紅蔥頭末和大蒜末用中火炒香。續加洋菇，1/3小匙的鹽和1/4小匙的黑胡椒繼續炒到洋菇變軟。
4.	加入足夠的鹽到煮麵水內，然後依照麵條包裝指示將管麵煮熟。煮的時間比要求的時間短2分鐘。
5.	炒鍋內加入白酒，雞湯，馬司卡朋尼起司，1/3小匙鹽和1/4小匙胡椒翻炒到起司完全融化。
6.	將管麵撈出拌入鍋裡。加入帕梅善起司粉翻炒至醬料与麵充分混合，約2分鐘。如果麵太乾可再加些煮麵水。
7.	裝盤後撒上些許羅勒葉末，帕梅善起司粉和橄欖油。

PROCEDURE:

1.	Rinse the mushrooms and dry them immediately. Cut them into thin slices.
2.	Boil a 2/3 full pot of water.
3.	Add 2 tbs of olive oil, minced shallot and garlic in a heated pan and sauté over medium heat until aromatic. Add the mushroom slices, 1/3 tsp salt and ¼ tsp black pepper. Continue to cook until the mushrooms are soft.
4.	Add plenty of salt in the boiling water. Cook the penne by following the package instruction, but 2 minutes shorter than the required cooking time.
5.	Add the white wine, chicken stock, mascarpone cheese, 1/3 tsp of salt and ¼ tsp of black pepper into the mushroom mixture. Stir until the cheese is completely melted and the sauce is creamy.
6.	Transfer the penne to the pan. Add the parmesan cheese. Stir until the sauce and the penne are well blended (approx. 2 minutes). Add more cooking noodle water if there is not enough sauce.
7.	Sprinkle the pasta with a little of minced basil, parmesan cheese and olive oil.

最後更新 (Last Update): 08/31/2015
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