Pastina Autunna

Western.Chefs's picture

Nov. 10, 2011

Ingredients

For mushroom stock
Wild mushrooms 3 Cup (48 tbs) (Such As Chanterelles, Porcini Or Oyster Mushrooms)
White mushrooms 3 Cup (48 tbs) , sliced
Chicken stock 1 1/2 Quart
For pasta and sauce
Pancetta/Bacon 1/4 Cup (4 tbs) , diced
Olive oil 1/4 Cup (4 tbs)
Butter 10 Tablespoon , divided
Diced carrots 1 1/2 Cup (24 tbs) , cut in 1/4
Salt To Taste
Pepper To Taste
Garlic 2 Tablespoon , chopped
Thyme 2 Tablespoon , chopped
Heavy cream 3/4 Cup (12 tbs)
Pastina 1 Pound (Preferably Acini Di Pepe)
Brussels sprouts 12 , cored and leaves separated
Balsamic vinegar 3/4 Cup (12 tbs)
Parmesan cheese 1 Cup (16 tbs) , finely grated (Plus Additional For The Top)

Directions

GETTING READY

1) Mushroom stock : Stem the wild mushrooms and reserve the tops for the sauce.

2) In a large saucepan, bring the wild mushroom stems, sliced white mushrooms and chicken stock to a boil, then simmer over a low heat for 1 hour.

3) Strain the stock through a fine mesh sieve and set aside to make the sauce.

MAKING

4) Pasta: In a large saucepan, cook the pastina in boiling salted water until it is slightly undercooked. Drain the pasta and keep aside.

5) Sauce: In a large heavy bottomed saucepan, saute the pancetta over a medium-high heat until it is crisp. Remove and drain on a paper towel.

6) Drain of the pan drippings, then heat the olive oil and 2 tablespoons butter over medium-high heat.

7) Saute the carrots for 3 to 5 minutes or until lightly browned.

8) Then stir in the sliced wild mushrooms and saute for 3 to 4 minutes until the mushrooms lightly browned.

9) Stir in the seasonings, pancetta and garlic and saute for 2 minutes.

10) Then stir in the thyme, mushroom stock and cream.

11) Bring sauce to a boil, then simmer over a low heat until it is reduced to 1/3rd.

12) Add the boiled pastina and brussels sprouts into the sauce and heat.

13) Remove the saucepan from heat and stir in the rest of the butter and cheese.

SERVING

14) Spoon 2 tablespoons balsamic vinegar on each serving plate, then spoon the pasta over the vinegar and sprinkle with some more grated cheese.

Recipe Summary

Difficulty Level: Medium
Cook Time: 80 Minutes
Ready In: 80 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 959Calories from Fat 464

 % Daily Value*

Total Fat 52 g80%

Saturated Fat 26 g130%

Trans Fat 0 g

Cholesterol

Sodium 900 mg37.5%

Total Carbohydrates 89 g29.7%

Dietary Fiber 8 g32%

Sugars 14 g

Protein 34 g68%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet