Wednesday 18 July 2012

Vegetarian dish.........


Vegetarian Bolognese with Whole-Wheat Penne


Ingredients


  • 1/4 cup
     dried porcini mushrooms (about 1/4 ounce)
  • 1 tablespoon olive oil
  • 1 1/2 cups finely chopped onion
  • 1/2 cup finely chopped carrot 
  • 1/2 cup finely chopped celery
  • (8-ounce) package cremini mushrooms, finely chopped
  • 1/2 cup dry red wine 
  • 1/4 cup warm water 
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • (28-ounce) can organic crushed tomatoes with basil, undrained
  • (2-inch) piece Parmigiano-Reggiano cheese rind
  • 12 ounces uncooked whole-wheat penne (tube-shaped pasta) 
  • 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese

  • Preparation
  1. 1. Place dried mushrooms in a spice or coffee grinder; process until finely ground.
  2. 2. Heat oil in a large saucepan over medium-high heat. Add onion, carrot, celery, and mushrooms; sauté 10 minutes. Add wine; simmer 2 minutes or until liquid almost evaporates. Add 1/4 cup warm water and next 4 ingredients (through cheese rind) to onion mixture. Stir in ground porcini. Cover, reduce heat, and simmer 40 minutes. Keep warm. Remove rind; discard.
  3. 3. Cook pasta according to package directions, omitting salt and fat. Place 1 cup of pasta in each of 6 bowls. Top each portion with 3/4 cup sauce and about 1 tablespoon cheese.

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