Saturday, April 19, 2014

Porcini Pasta with Prosciutto and Pine Nuts

Okay, the alliteration has just been making me giggle for about 10 minutes now. If your food can't make you happy, what good is it?

This is the first time I'm using the new Porcini Olive Oil, it's not up online yet, you have to come in and try it! I may have over did it on the mushrooms, but what can I say, I like them.

Porcini Pasta with Prosciutto and Pine Nuts

1 lb linguine pasta
1 pkg dried porcini mushrooms
1 strip Prosciutto per portion (4-6 pieces)
Pine Nuts
6 tbsp Porcini Olive Oil
1 jar Mushroom Pate
1/2 pint sliced mushrooms
pinch of Toasted Onion Sea Salt

Soak the dried porcini mushrooms in about a half cup of room temperature water for at least 10 minutes. I like to break them in small pieces before soaking them, but you can chop them after too.

Cook the linguine in well salted water until it is al dente. Rinse and set aside in a large bowl.

Heat 2 tbsp of the oil in a very large saute pan to a medium high and add the fresh sliced mushrooms. Saute 5-10 minutes or until they are nice and soft. Add in the mushroom pate and the rest of the olive oil. Stir until the pate is smooth and then add in the dried mushrooms and their liquid.

Let simmer until warmed through then add the pasta and toss to coat.

Plate and top with a pinch of sea salt, a sprinkle of pine nuts and a torn piece of prosciutto.

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