| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meats |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Tagliatelle |
| 4 |
oz |
Button Mushrooms |
| 4 |
oz |
Bresaola ( Air Dried Beef) |
| 5 |
fl |
Double Cream |
| 2 |
oz |
Grated Parmesan |
| 1 |
ts |
Salt |
| 1 |
ts |
Olive oil |
INSTRUCTIONS
Into a large saucepan of boiling water, put the salt and olive oil, then
the pasta. To cook it the crafty way, let the pasta boil for exactly 3
minutes. Take it off the heat, put on the lid and let it stand for exactly
seven minutes to cook it perfectly al dente. Meanwhile, trim mushrooms and
clean by putting them into a colander and pouring boiling water over them.
Pat dry and slice them with the bresaola into quarter-inch slices. In a
saucepan, heat cream and stir in the mushroom and bresaola. When the pasta
is ready drain it well, heap in a serving dish and pour the sauce over it.
Toss it quickly and serve with freshly grated parmesan and crisp salad
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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