paccheri stuffed with tomato
paccheri imbottiti al pomodoro
TOTAL TIME: 2 hours
MAKES: 4 servings
- Coarse sea salt
- 2 pounds vine-ripened tomatoes
- 2 medium fresh porcini mushrooms
- 2 tablespoons unsalted butter
- 1 tablespoon minced shallot
- 1/4 cup dry white wine
- 1/4 cup water
- Freshly ground black pepper
- Extra-virgin olive oil
- 16 paccheri pasta tubes
- 1/2 cup packed fresh basil leaves
- 1/4 cup pine nuts, roughly chopped
Heat oven to 250º. Line a baking sheet with parchment paper.
Bring saucepan of salted water to boil. Drop tomatoes into water and boil 30 seconds; drain, peel, quarter and seed. Put tomato pieces on prepared baking sheet; sprinkle with salt and bake until slightly dry but still pulpy, about 1 1/2 hours.
Meanwhile, trim mushrooms and cut stems from caps. Separately cut stems and caps into 1/4 -inch-thick slices. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add shallot and cook until softened, about 3 minutes. Stir in mushroom stems and cook 3 minutes more. Add wine, water and pinch salt and pepper; bring to a simmer and cook for 3 minutes. Transfer mixture to a blender and purée until smooth.
Wipe pan dry. Add remaining tablespoon butter and melt over medium-high heat. Add mushroom caps and cook until golden on both sides.
Lightly oil a large plate. Bring a large pot of salted water to a very low boil. Add paccheri and cook just until al dente. Drain and put onto prepared plate, separating paccheri so they do not touch.
Remove tomatoes from oven and transfer to a cutting board. Finely chop together with basil and pine nuts; transfer to a bowl. Add 2 tablespoons oil and pinch salt and pepper. Stir to combine. Spoon tomato mixture into paccheri (about 1/2 tablespoon per tube).
Spread mushroom purée onto plates. Top with paccheri. Top paccheri with mushroom caps, drizzle with oil and serve.
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