ZITI & PORTOBELLOS
~ easy time saving recipe from Food & Wine (December 1996)
2 Tbsp. unsalted butter
4 Tbsp. olive oil
1 tsp. sugar
2 pounds Portobello mushrooms
6 Tbsp. fresh flat-leaf parsley
8 ounces soft goat cheese
3 Tbsp. Parmesan cheese
Salt & cracked pepper
- Chop 6 onions. In large skillet, melt 1 Tbsp. unsalted butter in 2 Tbsp. olive oil. Add onions, 1 tsp. salt and 1 tsp. sugar. Cook over moderate heat, stirring frequently until onions are well browned (caramelized), 20-30 minutes. Transfer to a bowl.
- Meanwhile, stem Portobello mushrooms. Have the caps and slice crosswise 1/4 inch thick. In same skillet, melt 1 Tbsp. unsalted butter in 1 Tbsp. olive oil. Add mushrooms, pinch of salt and cook over moderate heat, stirring occasionally until tender and browned, about 8 minutes. Add reserved onions and 6 Tbsp. fresh parsley. Season with salt & pepper.
- In large pot of boiling salted water, cook 1 1/2 pounds of ziti until al dente (about 13 minutes). Reserve 1 1/2 cups of pasta water. Drain ziti.
- In large bowl, toss ziti with 1 cup reserved pasta water, mushroom mixture, 8 ounces crumbled soft goat cheese, 3 Tbsp. freshly grated Parmesan and 1 Tbsp. olive oil. If pasta seems dry, add more pasta water. Serve immediately, passing additional grated Parmesan cheese at table. (Serves 8)
Note from Food & Wine: This dish needs a red with plenty of acidity, such as the 1994 Santa Cristina from Antinori.