The Five P's Pasta
Soak up a baggie of dried porcini mushrooms, and save the dark liquid to boil the pasta. (Chanterelles work great, too)
Sauté a shallot (an onion or rehydrated onion flakes will do) in olive oil along with a handful of pine nuts until the nuts acquire a golden color
Add the plumped up porcini to the pan when you’re almost finished
Simultaneously boil enough pasta (I like fusilli for this one) for your companions
Drain the pasta, and using the same container, toss in the sautéed goodies
Sprinkle with parmesan
Crumble dry-smoked salmon over the top
Be careful adding salt, as the salmon can be quite salty
If you’re feeling uber hedonistic, after serving, sprinkle some of those crispy-fried onions you find in the grocery store
Sauté a shallot (an onion or rehydrated onion flakes will do) in olive oil along with a handful of pine nuts until the nuts acquire a golden color
Add the plumped up porcini to the pan when you’re almost finished
Simultaneously boil enough pasta (I like fusilli for this one) for your companions
Drain the pasta, and using the same container, toss in the sautéed goodies
Sprinkle with parmesan
Crumble dry-smoked salmon over the top
Be careful adding salt, as the salmon can be quite salty
If you’re feeling uber hedonistic, after serving, sprinkle some of those crispy-fried onions you find in the grocery store
