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Farfalle con Funghi (Creamy Mushroom Pasta)

June 24, 2010

A simple weeknight dinner or a beautiful addition to a an elegant multi-course dinner.  Through the years I had a lot of dinners with a great friend “Rudy” at some fabulous restaurants throughout Europe and some wonderful meals at his beautiful home in Litchfield, Connecticut.  He started working for TWA (Trans World Airlines) when Howard Hughes was in control and those were some unbelievable stories.  He was a passionate, good-looking second generation Italian and a true professional in everything he did.  He was requested twice by the Vatican to be the Purser and Service Manager on two different Pope’s visits to the U.S..  Cooking was like breathing for him and he could never understand why anyone wanted or needed a recipe.  He always made things so fast and it was years before I was ready with pen and paper and could actually cook with him and write down a recipe (that was the only way I got a recipe from him).  This is just one of many recipes he shared with me.  And of course with Rudy every meal did have a “pasta” course.

 

Farfalle con Funghi

Ingredients

  • 1 lb. Farfalle
  • 6 Garlic Cloves (chopped)
  • 4 T. Fresh Parsley (chopped)
  • 2 T. Fresh Sage (chopped)
  • 2 T. Olive Oil
  • 2 T. Unsalted Butter
  • 1 lb. Button Mushrooms (or any other kind, or a combination)
  • 1 1/2 C. Dry White Wine
  • 1 C. Heavy Cream
  • 14 t. Nutmeg (grated)
  • Salt and Freshly Ground Pepper (to taste)
  • 1/2 C. Parmesan Cheese (grated)

Preparation

  1. Prepare boiling water for the Farfalle
  2. Saute garlic, parsley and sage in the olive oil for a few minutes, then add the mushrooms, cooking approximately 10 minutes stirring occasionally
  3. Add the wine and simmer until is has evaporated
  4. Add the whipping cream, nutmeg and pepper
  5. Taste for seasonings, add salt and pepper if necessary and simmer for about 15 minutes
  6. Cook the pasta until al dente, drain and add to the mushroom mixture
  7. Add the Parmesan cheese and toss well
  8. Plate and add additional shaved Parmesan and parsley as garnish  

(Serves 4-6)

Recipe from my friend Rudolfo Valentino Popolo

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