Herb Infused Cream, Porcini Mushroom and Veal Pasta

Pasta con vitello in crema di porcini alle erbe

Ingredients

  • 16 oz. Pasta Lensi Pennoni
  • 1/2 oz. dry porcini mushrooms, about 1 scant cup
  • 1 cup warm water
  • 3 Tbsp. extra virgin olive oil
  • 1/2 cup all-purpose flour
  • Salt and black pepper, to taste
  • 3/4 lb. veal scallops, cut into 3-inch pieces
  • 1/2 cup heavy whipping cream
  • 1/2 cup chicken broth
  • 2 cloves garlic, minced
  • 2 tsp. fresh marjoram, minced
  • 2 oz. prosciutto, minced
  • 1/3-1/2 cup shredded Parmesan cheese

Wine Pairing: Soave (Veneto Region)

Recipe Serves: 5-6

Pasta Lensi's Pennoni

Directions

Place mushrooms in a small bowl and cover with warm water. Allow to soften for 30 minutes. Drain, reserving 1/2 cup liquid. Chop mushrooms and set aside.

Cook pasta according to directions. Drain.

Heat olive oil in large skillet over medium high heat. Season flour with salt and pepper. Coat veal with seasoned flour and arrange in skillet. Cook until brown on both sides. (Do not overcook veal.) Remove veal from skillet and set aside. (If necessary, cook veal in batches to avoid overcrowding.). Add the cream, chicken broth, garlic, mushrooms and soaking liquid to the skillet. Simmer for 2 minutes, stirring occasionally. Add marjoram; simmer, stirring occasionally, an additional minute.

Add veal and prosciutto to sauce. Heat over low heat for 2 to 3 minutes until veal is heated through.

Toss pasta with sauce and sprinkle with Parmesan cheese. Mangiare bene.


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