AMORE® PORCINI FILLED PASTA VOLOGNESE!
Heat 4-6 quarts of water to a boil. Add 1 tbsp olive oil and salt to taste.
In a separate pot, bring the chicken broth to a boil and add the dried mushrooms, turn off heat and cover. Set aside and let the mushrooms soften, then strain. Cool and chop mushrooms.
Place the remaining olive oil in a skillet large enough to hold the pasta over medium heat. Add the carrots, onion, pepper and Amore Garlic Paste. Cook until tender, about 6 minutes. Add the porcini mushrooms, fresh mushrooms, Amore Tomato and Herb Paste, salt and pepper, continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. Add the chicken broth and red wine. Bring the mixture to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add the broccoli, cook an additional 2 minutes.
Add mascarpone cheese and stir until cheese is incorporated. Meanwhile, add the Amore Porcini Mushroom Mezzaluna to boiling water, reduce heat and boil gently for 5-7 minutes, stirring occasionally; drain. Pour the drained pasta into the skillet and toss with parmesan.
¼ cup olive oil
1 ½ cups chicken broth
1 ounce dried porcini mushrooms
3 carrots, peeled and finely diced
1 onion, finely diced
1 yellow or red pepper, seeded and coarsely diced
2 tbsp Amore Garlic Paste
5 ounces assorted mushrooms (like shitake, cremini and brown) stemmed and chopped
2 tbsp Amore Tomato Paste
1 tbsp Amore Herb Paste
2 tsp salt
1 tsp fresh ground pepper
½ cup red wine
½ cup mascarpone cheese
1 cup broccoli florets
1 pkg Amore Porcini Mushroom Mezzaluna
¼ cup Andrew & Everett© Grated Parmesan Cheese