Farfalle Al Portobello Recipe

Antica Trattoria
About: The Farfalle al Portobello is just one of many creative pasta dishes Executive Chef Francesco Basile offers at his La Mesa restaurant, Antica Trattoria. A harmonious combination of portobello mushrooms, sundried tomatoes, and asparagus is complimented by a simple yet rich brandy cream sauce. While this dish calls for portobello mushrooms, sundried tomatoes and asparagus, feel free to substitute the fresh seasonal ingredients available to you at the time. Getting a taste of what tastes great at the time is the most important ingredient in any recipe. Try and pair this dish with a favorite white wine for a great food and drink experience.

Recipe Info

Restaurant: Antica Trattoria | San Diego

Servings: 2
Prep Time: 30 minutes
Cuisine: Italian
Meal Type: Dinner
Main Ingredient: pasta
Dish Type: Main Course
Cooking Method: Sauté
Season/Occasion: Any Occasion
Dificulty: Easy
Vegetarian: Yes

Directions

Recipe

Bring a large pot of salted water to boil. Add farfalle and cook according to package directions. Drain pasta and set aside.

Meanwhile, heat butter in skillet over medium heat. Add onions and garlic and saute until onions become translucent. Add mushrooms, asparagus, and sundried tomatoes and cook, stirring occasionally, until mushrooms and asparagus are cooked through. Carefully add brandy to pan and stir vigorously to deglaze. Adjust with salt and pepper, add basil, and finish with cream.

Spoon sauce over cooked pasta and stir to incorporate. Serve warm.

 

Ingredients

2 C. farfalle (bow tie pasta), uncooked 1 tsp. butter 1 tsp. diced white onion 1 tsp. minced garlic 1/2 portobello mushroom, sliced thin 3 spears asparagus 2 Tbsp. sundried tomatoes 1/4 fl. oz. brandy to taste, salt and pepper 2 tsp. shredded basil 1/4 fl. oz. cream

Copyright TableAgent.com
©


Popular Restaurant Recipes

Butternut Squash Soup | All American Grill | San DiegoFennel Crusted Tuna Loin "Nicoise" Style | Aureole | Las VegasShrimp Ajillo | Cafe Sevilla Long Beach | Los AngelesGalette De Crabe | Le Bec Fin | PhiladelphiaSeasonal Mix Salad with Semi-Dried Apricot and Rye Toast with Cheddar | TWIST by Pierre Gagnaire | Las VegasBruschetta alla Romana | Penazzi | Las VegasPressed Chicken and Foie Gras Terrine, Crunchy Artichoke Salad, and Truffle | Mix | Las VegasFaith's Warm Smithfield Ham and Cheese Toast | Town Hall | San Francisco Bay AreaLobster Bisque with Sweet Gulf Shrimp and Tomatoes | Moshulu Restaurant | PhiladelphiaSalmon Mugnier | La Famiglia | Philadelphia More recipes ...