Penne Al Funghi Porcini Pierce Brosnans Fave Recipes

Steps:

• Bring the water and salt to a boil in a large heavy stockpot. Let it boil for 2 minutes, then remove the pot from heat and add polenta flour by the handful, beating constantly. Continue to add the flour slowly, controlling the flow to a thin stream through your fingers to avoid lumps. Return the pot to the stove and bring to low simmer. Continue cooking for about 40 minutes, stirring constantly. Polenta will be done when it cleanly pulls away from the sides of the pot. Stir in the butter, heavy cream and cheese. Once combined, carefully pour the polenta onto a large sheet pan (12 by 18-inch). Spread it out evenly and let it cool completely until firm to the touch, about 1 1/2 hours.
• In a large saute pan over high heat, add the butter, chopped garlic, porcini mushrooms, and salt and pepper, to taste. Cook without stirring until the water from the mushrooms has been released and has evaporated. Add the Marsala wine, and parsley and begin stirring with a wooden spoon. Once the ingredients are incorporated, add the cream, reduce the heat to medium and continue cooking until the cream is reduced by half and has a thick consistency. Remove from the heat and keep covered. Set aside.
• Heat the canola oil over high heat in a large deep pot or a deep-fryer. Meanwhile, slice the cooled polenta into desired size and shape. Once the oil has reached frying temperature, add the polenta, in batches, and deep-fry until golden brown.
• Arrange the polenta on serving plates and spoon the desired amount of sauce over the top. Garnish with the shaved Parmigiano-Reggiano and serve immediately.

Steps:

• Heat the oil in a large skillet over medium-high heat, and sauté the sliced porcini mushrooms with the garlic and parsley till tender, about 5 minutes. Season with salt and pepper.
• Add the wine and let it all simmer until the wine evaporates, about 5-8 minutes. Add the tomatoes(If you have used reconstituted porcini mushrooms, add the reserved soaking liquid now) and cook for 5 to 7 minutes.
• Meanwhile, boil the penne until al dente. Drain the pasta and add it to the sauce together with the grated cheese. Let cook for 2 minutes at low heat. Taste for seasoning.
• Serve piping hot. Pass extra cheese for sprinkling. Enjoy!

Steps:

• Polenta:
• Bring the water and salt to a boil in a large heavy stockpot. Let it boil for 2 minutes, then remove the pot from heat and add polenta flour by the handful, beating constantly. Continue to add the flour slowly, controlling the flow to a thin stream through your fingers to avoid lumps. Return the pot to the stove and bring to low simmer. Continue cooking for about 40 minutes, stirring constantly. Polenta will be done when it cleanly pulls away from the sides of the pot. Stir in the butter, heavy cream and cheese. Once combined, carefully pour the polenta onto a large sheet pan (12 by 18-inch). Spread it out evenly and let it cool completely until firm to the touch, about 1 1/2 hours.
• Sauce:
• In a large saute pan over high heat, add the butter, chopped garlic, porcini mushrooms, and salt and pepper, to taste. Cook without stirring until the water from the mushrooms has been released and has evaporated. Add the Marsala wine, and parsley and begin stirring with a wooden spoon. Once the ingredients are incorporated, add the cream, reduce the heat to medium and continue cooking until the cream is reduced by half and has a thick consistency. Remove from the heat and keep covered. Set aside.
• Heat the canola oil over high heat in a large deep pot or a deep-fryer. Meanwhile, slice the cooled polenta into desired size and shape. Once the oil has reached frying temperature, add the polenta, in batches, and deep-fry until golden brown.
• Arrange the polenta on serving plates and spoon the desired amount of sauce over the top. Garnish with the shaved Parmigiano-Reggiano and serve immediately.

Steps:

• Heat olive oil in large skillet over med high heat; saute' sliced mushrooms with garlic and parsley.
• Add wine and let simmer until wine begins to evaporate ( about 5 min.), add tomatoes and cook another 8-10 minutes.
• Meanwhile boil penne until al dente', drain; Add to sauce, let cook about 2 minutes.
• Taste for seasoning; add salt and fresh ground pepper to taste; right before serving add parmiginao cheese; toss to blend together.
• Place on serving dishes, and offer extra parmigiano cheese as desired.