Lee Pennette Alla Boscaiola Recipe
The Lee Pennette Alla Boscaiola is a lovely pasta preparation that has a unique and incomparable taste. This Lee Pennette Alla Boscaiola recipe is fantastic and I often use it to surprise my guests at the dinner parties.
Ingredients
280 g penne pasta
20 ml extra virgin olive oil
2 flakes garlic, chopped
40 g smoked ham, julienned
10 g shallots or spring onions
200 g button mushrooms, halved
50 ml red wine
Salt and black pepper to taste
80 ml brown stock (beef stock)
20 ml tomato sauce
30 g tomato, diced
For the garnish:
20 g Parmesan, grated a few sprigs of parsley
Directions
Heat the olive oil in a pan and saute the garlic, smoked ham julienne and shallots till golden brown.
Add the mushrooms and pour in the red wine.
Season to taste and add the brown stock, tomato sauce and the diced tomato.
Cook the penne till al dente, in lightly salted water and drain.
Add the penne to the sauce and toss well to ensure it is properly coated.
Stir in the grated Parmesan cheese and mix gently.
Garnish with a few sprigs of parsley and serve hot.
Add the mushrooms and pour in the red wine.
Season to taste and add the brown stock, tomato sauce and the diced tomato.
Cook the penne till al dente, in lightly salted water and drain.
Add the penne to the sauce and toss well to ensure it is properly coated.
Stir in the grated Parmesan cheese and mix gently.
Garnish with a few sprigs of parsley and serve hot.
Questions, Comments and Reviews
By Same Chef
Chef
