I am a HUGE Biba fan! She is an AWESOME Sacramento, Ca area chef, restruant owner, author, and cook show host.
I made this; really really good
Here is one she did on air with a local TV station:
Penne With Porcini, Shiitake Mushrooms, Tomatoes
Heat the oil in a large skillet over high heat. Add the porcini and shiitake and cook, stirring, until they are lightly golden, two to three minutes. Add the garlic and stir once or twice. Add the tomatoes and season with salt and pepper. As soon as the tomatoes begin to boil, reduce the heat to low and simmer uncovered, stirring occasionally, until sauce has a medium-thick consistency, eight to 10 minutes. Taste, adjust the seasoning and turn the heat off.
Meanwhile, bring a large pot of water to a boil. Add 1 tablespoon of salt and the pasta. Cook uncovered over high heat stirring from time to time until pasta is tender but still a bit firm to the bite.
Drain pasta and add it to the skillet with the sauce. Stir in the parsley and the butter and toss over low heat until pasta and sauce are well combined.
Taste, adjust the seasoning and serve.
Serves 4 to 6
Recipe Courtesy:
Chef Biba Caggiano
Biba Restaurant
Sacramento
www.biba-restaurant.com
I made this; really really good
Here is one she did on air with a local TV station:
Penne With Porcini, Shiitake Mushrooms, Tomatoes
- 1 ounce dried porcini mushrooms, soaked in 2 cups of lukewarm water for 20 minutes
- 1/3 cup extra virgin olive oil
- 1/2 pound fresh shiitake or cremini mushrooms, wiped clean and thinly sliced
- 1 garlic clove, finely minced
- 3 cups canned Italian plum tomatoes with their juice, minced
- salt and freshly ground black pepper
- 1 pound penne rigate or rigatoni
- 1 to 2 tablespoons roughly minced flat-leaf parsley
- 1 to 2 tablespoons unsalted butter
Heat the oil in a large skillet over high heat. Add the porcini and shiitake and cook, stirring, until they are lightly golden, two to three minutes. Add the garlic and stir once or twice. Add the tomatoes and season with salt and pepper. As soon as the tomatoes begin to boil, reduce the heat to low and simmer uncovered, stirring occasionally, until sauce has a medium-thick consistency, eight to 10 minutes. Taste, adjust the seasoning and turn the heat off.
Meanwhile, bring a large pot of water to a boil. Add 1 tablespoon of salt and the pasta. Cook uncovered over high heat stirring from time to time until pasta is tender but still a bit firm to the bite.
Drain pasta and add it to the skillet with the sauce. Stir in the parsley and the butter and toss over low heat until pasta and sauce are well combined.
Taste, adjust the seasoning and serve.
Serves 4 to 6
Recipe Courtesy:
Chef Biba Caggiano
Biba Restaurant
Sacramento
www.biba-restaurant.com