| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1/4 |
c |
Minced onions |
|
|
Salt |
|
|
Freshly ground black pepper |
| 2 |
c |
Sliced assorted wild mushrooms |
| 1 |
ts |
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 |
tb |
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
A Message from our Provider:
“An active faith can give thanks for a promise, though it be not as yet performed, knowing that God’s bonds are as good as ready money. #Matthew Henry”