OK...your turn. Give me a recipe that you think I won't have, preferable something homemade from scratch...like something a relative passed down to you.
Let me give you one for Spaghetti in a Porcini Mushroom Sauce: Start a pot of boiling water for the pasta, adding salt as desired. Soak a half cup of dried porcini mushrooms in very hot water for 10 minutes. Pour through a strainer to remove any dirt or debris, reserving the liquid. Rinse the porcini. Separately saute two chopped cloves of garlic in 2 tblspns of butter. Turn up the heat and add about ten chopped white mushrooms and sufficient butter/olive oil to saute, adding oregano and basil to taste. After about 6 minutes (or when the mushrooms are nicely browned) add the re-hydrated porcini and cook for another minute. Lower heat to medium, add another 2 tablespoons of butter and a full tablespoon of flour, stirring until a slight paste is formed. Let cook for a minute or so. Add a half cup of white wine, stir and let it evaporate. Add the water from the porcini mushrooms. After a minute or so, add a cup or so of chicken stock and let simmer for another 15 minutes. Add a half cup of half & half. Let cook until it coats the back of a spoon. Add spaghetti to the boiling water and cook for about 8 minutes (never overcook pasta!). When it is almost done, take the pasta from the boiling water with a spaghetti fork and put it directly into the simmering sauce. Cook another minute until "al dente". Take off the heat, add a half cup or so of grated parmagian cheese and stir.
Sprinkle the top with pepper and chopped fresh basil. Plate and enjoy!
You can increase the amount of any liquid if it is too thick, or add more grated cheese if you'd like it thicker.
Of course...if you'd rather have my recipe for cream sauce...
cooking ,nice , i am hungry and I like too! You like b&w photography?
I like yours tits...nice ...I would have liked sharing the meal with you, this evening I made "spaghetti aux fruits de mer"...
