Pasta Vivante
 
1 oz.  dried porcini mushrooms
1 cup  water
2 Tbsp  olive oil
1/2 cup  pancetta or prosciutto
3   garlic cloves
2 Tbsp  butter
3   tomatoes, peeled, cored and chopped
1/2 cup  chopped basil
  cracked black pepper, crushed red pepper and salt to taste
8 oz.  penne pasta, cooked as directed
  grated romano cheese
 
soak mushrooms in water. in skillet with olive oil, saute pancetta until 
golden; remove ham. saute garlic cloves until golden; remove. drain 
mushrooms 
reserving 2 tbsp. liquid. add butter to skillet. saute mushrooms. add 
reserved 
mushroom liquid, pancetta, tomatoes, basil, and seasonings. simmer 20 
minutes. serve over penne. top with cheese. makes 4 servings. 
>from "dancing with the moon, a story of love at the villa della luna," 
by jana kolpen and mary tiegreen 
 
 
 
-- 
(ID: 2459) Mirror: rec.food.recipes: Fri, May 27, 2005


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