| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | T | Olive oil |
| 1/4 | c | Minced onions |
| Salt | ||
| Freshly ground black pepper | ||
| 2 | c | Sliced assorted wild |
| mushrooms | ||
| 1 | t | Chopped garlic |
| 3/4 | c | Frozen green peas |
| 1 | Recipe of Bolognese, warm | |
| and in a saucepan | ||
| 1 | lb | Cooked fresh pasta, hot |
| 2 | oz | Fresh grated |
| Parmigiano-Reggiano | ||
| cheese | ||
| 1 | T | Finely chopped fresh parsley |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIB13, FOOD OF EMILIA ROMAGNA, ITALY In a saut pan, heat the oil. Add the onions. Season with salt and pepper. Saut for 1 minute. Add the mushrooms and continue to saut for 2 minutes. Season with salt and pepper. Stir in the garlic and peas. Saut for 1 minute and remove from the heat. Turn the mushroom mixture into the Bolognese and mix well. Toss the pasta with the sauce. Mound the pasta into shallow bowls and garnish with cheese and parsley. Yields: 4 servings Posted to recipelu-digest by molony <molony@scsn.net> on Feb 27, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2833
Calories From Fat: 728
Total Fat: 82.6g
Cholesterol: 203mg
Sodium: 5498.1mg
Potassium: 3183.1mg
Carbohydrates: 377.9g
Fiber: 37.1g
Sugar: 51.1g
Protein: 158.2g