Spaghettini W/Cream & Whiskey Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 5 |
|
This recipe by Wilma Pezzini from the Tuscan Cookbook makes a complimentary & spectacular side-dish for almost any main entree, but I think it would be esp good to accompany grilled meats when served w/salad & bread. *Enjoy* (Times have been estimated & do not include time to soak mushrooms) Ingredients:
1 lb spaghettini |
1 1/2 cups heavy cream |
3/4 cup scotch (or rye whiskey) |
2 ounces dried mushrooms (pre-soaked in warm water for 30 min & drained) |
3 tablespoons butter |
1/2 cup fresh parsley (chopped) |
1 garlic clove (minced) |
1/4 cup parmesan cheese (freshly grated) (optional) |
Directions:
1. Soak the mushrooms in the whiskey for at least 1 hr (longer if possible).
2. Melt butter in a saucepan. When bubbly, add chopped parsley & garlic. Cook for 1-2 min (no more or the garlic will burn).
3. Drain mushrooms & reserve the whiskey.
4. Cut mushrooms in sml pieces & add to the simmering parsley & garlic. Add salt & pepper to taste.
5. Allow the mushrooms to cook for 1-2 min & then add the reserved whiskey. Reduce heat & simmer uncovered till most of the whiskey has evaporated.
6. Cook spaghettini al dente (cooked, but still firm). Drain well, but reserve 2 tbsp of the cooking liquid. Put spaghettini in a heated bowl w/the reserved cooking liquid.
7. Add cream to mushroom mixture, stir to combine & allow just to heat through. Pour sauce over spaghettini & toss well. Sprinkle w/grated Parmesan as desired & serve immediately.
|
|