| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
February 19 |
1 |
servings |
INGREDIENTS
| 1/3 |
lb |
Orecchiette; (ear-shaped pasta) |
|
|
; or farfalle |
|
|
; (bow-tie pasta) |
| 2 |
tb |
Olive oil |
| 1/2 |
lb |
Fresh white mushrooms; sliced |
| 1/2 |
lb |
Fresh shiitake mushrooms; stems discarded and |
|
|
; caps sliced |
| 1 |
lg |
Garlic clove; minced |
| 3 |
tb |
Red-wine vinegar |
| 1/2 |
c |
Low-salt chicken broth |
| 3/4 |
c |
Frozen baby peas; thawed |
| 1/2 |
ts |
Dijon mustard |
| 1/4 |
lb |
Radicchio; shredded (about 2 |
|
|
; cups) |
| 1/3 |
c |
Freshly grated Parmesan cheese |
INSTRUCTIONS
In a kettle of boiling salted water cook pasta until al dente.
While pasta is cooking, in a large non-stick skillet heat 1 tablespoon oil
over moderately high heat until hot but not smoking and saute all mushrooms
with salt and pepper to taste, stirring occasionally, until golden brown.
Add garlic and 1 tablespoon vinegar and cook, stirring, 1 minute. Add broth
and peas and simmer 3 minutes.
Drain pasta in a colander and stir into mushroom mixture. Toss mixture and
remove skillet from heat. In a large bowl whisk together mustard, remaining
tablespoon oil, and remaining 2 tablespoons vinegar until blended. Add
radicchio and toss to coat with dressing. Add pasta mixture and Parmesan
and toss well.
Serves 2.
Gourmet February 1995
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