PORCINI PESTO PASTA
Steps:
- For the pasta: Soak the dried porcini mushrooms in 1 cup hot tap water for 25 minutes to rehydrate.
- Lay the lasagna sheets out on a cutting board and cut into long strips about 1 1/2 centimeters (3/4-inch) wide.
- Meanwhile, in the bowl of a small food processor or a mortar and pestle, combine the basil, tarragon, Pecorino, walnuts and garlic and blitz to finely chop. Add the olive oil and season with salt and pepper and continue to blitz until well combined but still a bit textured.
- Heat the butter in a sauté pan over medium heat and add in the shallot. Season with salt and pepper and cook until tender and just slightly golden, about 3 minutes.
- Meanwhile, remove the porcini mushrooms from their liquid and reserve both. Gently squeeze the mushrooms to remove excess water and roughly chop. Add to the pan and continue to cook on medium heat until the mushrooms are lightly golden, about 2 to 3 minutes.
- Add the white wine and cook for 2 minutes, or until most of the wine has been absorbed. Pour 1/2 cup of the porcini steeping liquid into the pan, being careful to leave any grit that may have settled at the bottom of the liquid behind and discard the rest. Simmer until the liquid has reduced by about half.
- Place a large pot of water over high heat, season well with salt and bring to a boil. Cook the pasta for 2 to 3 minutes, or just until al dente. Reserving approximately 1 cup of cooking liquid, transfer the pasta from the pot directly into the mushroom mixture and stir in the herby pesto. Add a few tablespoons of the pasta cooking liquid to bring everything together and turn the heat down to low and allow the pasta to keep warm while you make the crunchy topping.
- For the topping: Melt the butter in a small skillet over medium-high heat. Add in the panko and cook, stirring constantly, until golden and crisp, about 1 minute. Transfer the panko to a small bowl and allow it to cool slightly before tossing in the Pecorino, lemon zest and herbs. Then season to taste with salt and pepper.
- Add a splash more of the pasta cooking liquid to the pasta if it seems a bit thick. Serve immediately sprinkled with the topping and additional Pecorino, if desired.
PASTA WITH VENISON AND PORCINI
Back around the time the earth cooled, there was a restaurant, Giordano's, on West 39th Street near the entrance to the Lincoln Tunnel. Craig Claiborne gave it three stars in his 1968 "New York Times Guide to Dining Out in New York."Among the specialties was sautéed beef tenderloin, unusual because its sauce depended on white wine, not red. When I asked the chef about it, he said it was lighter that way.I had not made it in many years but as we tasted the 2004 Barolos and everyone's appetite was whetted for pasta with a beef ragù and truffles, I thought of it. I decided to try it with venison and porcini to serve with fresh pasta. You'll need some last-minute stove work before you can put it on the table and pour that Barolo.
Provided by Florence Fabricant
Categories dinner, quick, pastas, appetizer, main course
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Place venison in a bowl, add 2 tablespoons oil, 1/4 teaspoon salt, 1/2 teaspoon pepper and leaves from 4 sprigs thyme. Mix well and set aside. Place porcini in a bowl, add 2/3 cup warm water and set aside. Wait 30 minutes.
- In a bowl, mix wine and mustard together. Place a fine strainer over bowl and place porcini in it. Press out as much liquid as possible. Mix mushroom liquid with wine mixture. Dry porcini on paper towel and chop.
- Heat remaining oil in a 12-inch skillet. Add shallots and chopped porcini and sauté over medium heat until tender and lightly browned, about 3 minutes. Season with salt and pepper. Remove from pan. Bring a pot of salted water to a boil for pasta.
- Heat 1/2 tablespoon unsalted butter in skillet on medium-high, add venison and quickly sear on all sides. Remove from pan. Return shallots and porcini to pan and add reserved liquid. Simmer until somewhat reduced. Stir in remaining butter or truffle butter. Remove from heat.
- Boil pasta about 4 minutes, drain and add to skillet. Simmer contents of skillet briefly, tossing ingredients together, until heated through. Check seasoning. Add venison, toss again and serve garnished with thyme sprigs.
Nutrition Facts : @context http, Calories 772, UnsaturatedFat 21 grams, Carbohydrate 65 grams, Fat 31 grams, Fiber 4 grams, Protein 48 grams, SaturatedFat 8 grams, Sodium 787 milligrams, Sugar 2 grams, TransFat 0 grams
PASTA PIZZA VENISON BAKE
Venison gives a pleasant change-of-pace flavor to this quick-to-fix pasta casserole. "Since my husband is an avid hunter, I'm always trying to find new ways to prepare ground venison," writes Donna Thomas from Bark River, Michigan. "Even those who usually don't care for the meat will like this hearty on-dish meal."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Cook macaroni according to package directions. Meanwhile, in a large skillet, cook the venison, salt and pepper over medium heat until meat is no longer pink; drain if necessary. Drain the macaroni; place half in a greased 2-qt. baking dish. Top with half of the venison, pizza sauce, mushrooms and cheese. Repeat layers. Cover and bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 459 calories, Fat 16g fat (9g saturated fat), Cholesterol 108mg cholesterol, Sodium 971mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 42g protein.
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