The Perfect Easy Recipe for Winter – Mushroom Rosemary Sauce
Ciao Bellos & Bellas! I had the great pleasure of appearing on Global TV and whipping up this easy recipe that’s perfect for a quick dinner. I like it paired best with Fresh Pasta, Penne or Gnocchi. Maybe even try it over roasted fingerling Potatoes. On air I made it with my home made Gnocchi and served Focaccia on the side. I’ll be teaching my Fresh Rolled Pasta at my cooking classes in Vancouver on Sunday, December 5th. Here is the link to all my upcoming cooking classes and I hope to see you there. Until next time please try the sauce, share (buttons at the bottom) and let me know how it turned out. Now go, and always #EatwiththoseyouLove TM
Pasta Boy Peter
As with any recipe always use safe cooking procedures, & food safe practices. Health Canada is a great site for all food safe guidelines. https://www.canada.ca/en/health-canada/topics/food-safety.html
Contact me with any questions
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Ingredients:
100 to 150 grams of Pasta or Gnocchi per person
1.5 Tbsp. of butter per person. Cut the butter into even pieces so they melt at the same rate. Keep an extra 1 tsp on hand if you need to add it at the end of cooking.
1 stem of Rosemary. Remove the stem and finely mince the rosemary leaves.
1 Portobello Mushroom per 2 people. You can substitute other mushrooms in this recipe. Quarter the mushroom and then cut each quarter into 1/3 inch slices. I like them a bit larger for texture.
1 Clove of crushed garlic. Add more if you want a more intense flavor, or mince the garlic, to have it spread throughout the sauce.
Black pepper
Kosher Salt
1 Tbsp. of Extra Virgin Olive Oil
1 Large pot with at least 4 liters of boiling water. Salt the water so it tastes like the Mediterranean Sea.
Start your Pasta or Gnocchi water boiling.
You want to start your sauce approximately 8 minutes before your pasta/gnocchi is cooked as you will finish the cooking process in your sauce.
Directions:
Preheat a heavy bottomed fry pan or skillet. Get the pan very hot.
Add your Olive Oil.
Once your Oil is hot add your sliced mushrooms and salt very lightly.
Let them brown and caramelize in the same way you would with a piece of meat on each side, then flip to brown them on the other side.
Once your mushrooms are deeply caramelized on both sides and any moisture has evaporated, remove them from the pan. Do not rinse the pan but remove from the heat.
Once your pasta or gnocchi are 3 minutes away from being ready return your sauce pan to a medium heat.
Add your butter. Once the butter is melted add your garlic clove and the minced rosemary.
Save 1 cup of your pasta water to add to your sauce, just before you drain or strain, the pasta.
When your Gnocchi float, or your pasta is cooked to just before al dente, drain them and add them to your sauce pan along with a quarter cup of the pasta water. Toss and stir for 30 seconds to 1 minute.
The starchy water, gnocchi/pasta and butter should begin to combine into a buttery sauce that is slightly thickened. This process is called emulsifying. If it has not emulsified you can add bit more butter if there is too much water, or extra pasta water if it is very thick.
Add in your mushrooms and mix it all together.
Plate it and finish it with Pecorino or Parmesan cheese plus salt and pepper to taste.
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Now go and remember to always #EatwiththoseyouLove TM
Pasta Boy Peter
Copyright Peter Ciuffa of Pasta Boy Peter Inc. 2019
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