Tuesday, March 8, 2011

Penne Rigate with Abruzzese, Leeks, Porcini & Goat Cheese Sauce

On March 5, 2010, Lazaro Cooks came into existence with it's first post.  Amazing how the time has flown.  Thank you to all the talented, kind, creative folks I've met doing the blogging thing.  I have been fortunate to cultivate relationships and collaborate with some truly stellar cooks.

Collaborations are my favorite part of the blogging experience, events like our 5 Star Foodie Cooking Group, expect many more in the future.

LC is all about the challenge of cooking well. To be a proficient cook one must be a chemist, a philosopher, and an artist.  Thank you to all who have enjoyed reading about my culinary journey.

It has been a bit since I made a pasta dish.  This one is quite simple, easily whipped up any night of the week.

Here reduced mushroom broth, white wine and a smooth goat cheese sauce combine to create a flavorful compliment to the penne rigate pasta.

Abruzzese is a dry Italian pork sausage that delivers a spicy punch to the dish.

The De Cecco company makes a fantasic dry Organic Penne Rigate.

Leeks, Abruzzese, Red Chilies, Mushroom Broth, Shallots, Porcini Mushrooms, Chives

To reconstitue porcini mushrooms:
2 oz dried porcini mushrooms
2 cups homemade mushroom broth

Bring the mushroom broth to the boil.  Pour over the dried porcini mushrooms.  Allow to steep for 20 minutes.  Using a spider skimmer lift the mushrooms out of the liquid and pat dry on paper towels. Slice mushrooms.

Strain the mushroom broth through a chinois lined with cheesecloth.  Reserve strained broth.

For the goat cheese sauce:
4 tbs whole milk
4 oz goat cheese

Warm the milk over low heat.  Add the goat cheese.  Allow the cheese to melt gently to form a thick sauce.  Keep warm

Olive oil
abruzzese sausage diced
1 red chili - diced
2 shallots - diced
1 leek - white and light green parts only - sliced
1 cup reserved mushroom broth
1 cup white wine
2 oz reconstituted procini mushrooms
Freshly grated Parmigiano-Reggiano
Chopped chives

Dried penne rigate

Bring a large pot of salted water to the boil.  Cook the penne to 1 minutes less than the package suggests.

Heat the olive oil in a pan over medium-high heat.  Add the abruzzese and red chilies cook for 7 minutes.  Add the shallots, leeks, and porcini mushrooms.  Cook for 6 to 8 minutes.  Add the mushroom broth and white wine, reduce by about 75 %.

Off the heat, add the goat cheese sauce.  Mix to combine.  Return the pan to the heat.  Using a spider skimmer add the pasta to the pan.  Mix well to combine.  If the sauce is too thick, add some of the pasta water.

The undisputed king of cheeses, grated Parmigiano-Reggiano

Finish with some chopped chives.

Penne Rigate with Abruzzese, Leeks, Porcini & Goat Cheese Sauce

That's it for now...till we exchange a few words again...Peace!

14 comments:

  1. happy one year to your wonderful bloggie, Lazaro! time sure flies doesn't it? ever since i discovered your blog, i've been following every post. your dishes and cooking talents continue to amaze me everytime i visit. you are a true talent in the kitchen, my friend. another lovely dish you've shared with us here. keep up the great blogging. here's to many more delicious, mouthwatering posts! cheers!

    ReplyDelete
  2. Well said, Lazaro! It's been a while since we last exchange words but I've been visiting you blog consistently :)

    Happy blogging & continue to impress us with your talents!

    Best from Singapore,
    Shirley

    ReplyDelete
  3. Man that pasta looks wonderful, I eat till I burst... love these flavors... nice job..

    ReplyDelete
  4. Happy one year anniversary, Lazaro! Have you really only been blogging for a year?? I feel like you've been blogging forever - seriously, I thought you've been around a lot longer than I have!

    Love the penne with all those beautiful flavors. And the Abruzzese is just out of this world - I like dem spicy sausage :) And goat cheese AND Parm Reg, mmmmm. I like :)

    Keep up the fabulous work, Laz! :D

    ReplyDelete
  5. Happy blog anniversary Lazaro. It's been a pleasure to know you and I look forward to many years of happy blogging to come.
    Sam

    ReplyDelete
  6. Laz, happy blog birthday! I am always a huge fan of your cooking and it has been a pleasure and an honor working with you on all the blogging projects! Absolutely love this pasta dish!

    ReplyDelete
  7. Congrats on the 1 year blog anniversary! This dish looks insanely delicious. I love the goat cheese sauce. Must make soon!

    ReplyDelete
  8. Congrats, Lazaro... I've missed making little comments on your blog! It has been such a pleasure getting to know you and sharing our feelings for organic and sustainable food. The new cooking club is so much fun. You have singlehanded joined us together in such a warm way. Here's to many many more meals inspired by your kitchen!

    ReplyDelete
  9. Happy Blog Anniversary, Lazaro! have enjoyed your blog from its inception, and look forward to many more years.

    A simple pasta dish is true in it simplicity. Awesome.

    Cheers.
    Velva

    ReplyDelete
  10. Congratulations on your first year! It's been a pleasure reading you. I don't always comment, but I do read.
    Your recipes are always inventive, original and delicious. And your presentation is superb. Great talent, Lazaro.

    ReplyDelete
  11. Happy Anniversary! I am sure you will have many more wonderful years. This is a beautiful dish and I adore all things mushroom, well pasta too :)

    ReplyDelete
  12. It's been a year already!? time sure flies! Happy Anniversary! I don't even know when I first started being active on food blog. That's okay I can celebrate yours instead! :D

    Mushroom broth? This is interesting to me. This gives me idea for meatless pasta. I'm getting tired of meat and this dish gives me idea and motivation to work on meatless dish.

    ReplyDelete
  13. denise @ bread expectationsMarch 21, 2011 at 3:13 AM

    There are so many things to love about this dish - penne rigate (one of my favourite pasta), mushrooms, chilli, leeks, white wine, CHEESE!! How could I resist? Abruzzese sausage is new to me, but I am now intrigued and will be on the lookout the next time I'm at the deli counter.

    ReplyDelete

Have Your Say!