Friday, March 15, 2013

Linguine with porcini and vegetable Bolognese recipe and ingredients

Linguine with porcini and vegetable Bolognese
Linguine with porcini and vegetable Bolognese

Serve 4

This recipe is inspired by Italian American chef Gaida De Laurentiis

Linguine with porcini and vegetable Bolognese ingredients: 15g dried porcini mushrooms. 500g linguine. 2 carrots, roughly chopped. 2 celery stalks, roughly chopped. 1 red capsicum, roughly chopped. 150g Swiss brown mushrooms, roughly chopped. 2 garlic cloves, roughly chopped. 1/4cup (60ml) olive oil. 1 tbs chopped thyme leaves. 1 tbs chopped oregano leaves, plus extra whole leaves to serve. 2 tbs sundried tomato pesto. 1/2 cup (125ml) vinegar. 1 cup (250g) mascarpone. Grated parmesan, to serve

Linguine with porcini and vegetable Bolognese recipe: Soak porcini in 1/2 cup (125ml) boiling water for 10 minutes. Drain, reserving the liquid, and roughly chop. Cook linguine in a large saucepan of boiling, salted water according to the packet instructions. Meanwhile, whiz carrot, onion, celery, capsicum, Swiss brown mushrooms and garlic in a food processor to finely chop. Heat the oil in a large saucepan over medium-high heat and add the finely chopped vegetables. Cook, stirring, for 3-4 minutes until softened. Add the herbs, presto and drained porcini, then cook, stirring, for 1 minute or until fragrant. Add the vinegar, stock and reserved porcini liquid. Reduce heat to low and simmer for 2 minutes or until warm. Stir through the mascarpone and season. Drain the linguine, reserving a little of the cooking water, and return to saucepan. Gently toss the Bolognese with the pasta, adding the reserved water, if needed. Serve with parmesan and oregano leaves

Cook's notes: Dried porcini mushrooms give a rich, earthy flavour to this meat-free sauce. Buy them from selected supermarkets, delis and gourmet food shop