Abruzzi Recipe
Sauteed in a shallot brandy cream sauce with mushrooms and sun-dried tomatoes, topped with asparagus spears and mozzarella cheese served with a side of capellini pasta.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the capellini pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add chopped shallots and sauté until translucent, about 2-3 minutes. Add the mushrooms and sun-dried tomatoes, then sauté for another 5 minutes until the mushrooms are tender.
- 3
Make the Sauce
Pour in the brandy and let it simmer for 2-3 minutes until slightly reduced. Stir in the heavy cream, salt, and black pepper, and cook for an additional 5 minutes until the sauce thickens.
- 4
Prepare the Asparagus
In a separate pot, bring water to a boil. Add asparagus spears and blanch for about 3 minutes until bright green. Remove and immediately place in ice water to stop cooking.
- 5
Combine and Serve
Add the cooked capellini to the skillet with the sauce, tossing to coat well. Serve on plates topped with blanched asparagus and sprinkle mozzarella cheese over the top. Optionally, broil for 1-2 minutes to melt the cheese before serving.
