Penne Con Spinaci e Funghi-Penne with Spinach & Mushrooms

Penne Con Spinaci e Funghi, Penne with Spinach and Mushrooms is such a quick and uncomplicated Italian recipe to make. The title of this dish pretty much says it all. Penne pasta is served with creamy spinach, mushrooms, extra virgin olive oil, and garlic and of course Parmigiano Reggiano Cheese. The sauce for the pasta is Italian simplicity at its best.

What I love about this recipe is that like a lot of Italian dishes there are so many ways to make this dish different.  Since it is Lent, I have chosen my meatless version of this recipe.  When I want a more heartier meal I would add cooked chicken, sautéed pancetta or bacon and other times I might add cooked sausage, or pork to the basic recipe.

Penne with Spinach & Mushrooms
Penne Con Spinaci e Funghi

Ingredients

12 ounces Penne
1 tablespoon extra virgin olive oil
3 cloves garlic chopped
1 onion chopped
1 teaspoon dried thyme
4 cups sliced mushrooms
2 tablespoons all-purpose flour
2 cups milk
2 cups chopped fresh spinach
1/2 cup chopped basil
1 teaspoon salt
1/2 teaspoon black pepper
Parmigiano Reggiano Cheese freshly grated

Cook pasta according to package directions.
Drain and set aside. Keep warm.
Heat a large skillet over medium heat.
When skillet is hot add olive oil.
Stir in garlic, onion and thyme and cook for about 1 minute.
Stir in mushrooms and cook for about 8 minutes.
Stir in flour and cook for 2 minutes.
Slowly stir in milk.
Bring mixture to a boil and cook stirring, for about 3 minutes or until sauce thickens.
Stir in spinach, basil, salt and pepper.
Cook just until spinach is wilted.
Pour mixture over the Penne pasta and toss well.
Sprinkle with Parmigiano Reggiano cheese.

I hope you enjoy my journey of Italian Cuisine and the Italian recipes that I have collected and saved throughout the years. I am always looking for new, exciting or different Italian recipes, tips and helpful hints. If you have any family Italian recipes that you would like to share with me, I would be happy to share them with the rest of the world.

Con tanto amore – With Lots of Love

Maria

Coniglio Arrosto Morto-Rabbit “Dead Roast” in Wine

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Congiglio Arrosto Morto in Italian simply means Rabbit Dead Roast. This Italian dish is typical of the Tuscan region of Italy. Congiglio Arrosto Morto could be made with beef roast, veal or even chicken but for this dish I prefer to use rabbit because rabbit has a little bit of sweetness that is ideal for this recipe. I know what a lot of you are thinking “rabbit?”. Well, I have to admit, that I used to think that eating rabbit was like eating a cute little furry bunny rabbit. I can still remember the first time I had rabbit. You see, I was tricked. I thought I was eating chicken and I wasn’t told until after the meal was over that I had really eaten rabbit. Since that day I have been a huge fan of rabbit. Rabbit tastes a lot like chicken only a little sweeter. Congiglio Arrosto Morto, Rabbit Dead Roast, is one of the few Italian dishes that does not use garlic. The basic flavors of the dish come from the white wine and the vegetables used in this dish.

Maria’s Congiglio Arrosto Morto
Rabbit “Dead Roast” in Wine

Ingredients

1 rabbit about 4 pounds
3 tablespoons extra virgin olive oil
6 sage leaves
1 sprig rosemary
1 cup dry white wine
Salt and pepper to taste
1 carrot peeled and diced
1 stalk celery diced
1 medium onion diced
1-cup chicken stock
1 bay leaf

Preheat oven to 350.
Cut the rabbit into pieces.
Heat the olive oil over medium heat in a heavy ovenproof pot.
When the olive oil is hot add the rabbit, sage and rosemary.
Brown the rabbit lightly on all sides for about 10 minutes.
Add the wine and season with salt and pepper.
Cover the pot and cook in the oven for approximately 1 hour.
After the rabbit has cooked for an hour add the carrot, celery, onion, chicken stock and bay leaf.
Cover pot and cook in the oven for an additional 30 minutes.
Transfer the rabbit to a serving plate and keep warm.
Discard the bay leaf.
Puree the vegetables by passing them through a fine sieve.
Stir the vegetable puree into the cooking juices in the pot.
Cook on top of the stove over medium heat until thickened.
Pour sauce over meat and serve immediately with polenta or mashed potatoes.

I hope you enjoy my journey of Italian Cuisine and of all the recipes that I have collected and saved throughout the years. I am always looking for new, exciting or different recipes, tips and helpful hints. If you have any family recipes that you would like to share with me, I would be excited to share them.

Con Tanto Amore

Maria