Title: Cavatelli with Broccoli and Cream
Categories: Pasta, Mushrooms, Parmesan, Italian, Wine
Yield: 2 Servings
3 tb Fresh lemon juice
1/2 lb Mushrooms; sliced
4 tb Butter
1 cl Garlic; finely chopped
2 tb Marsala wine
1 c Whipping cream
Salt
Freshly ground black pepper
1/2 lb Cavatelli
1/2 lb Broccoli florets; parboiled
1/3 c Parmesan; freshly grated
Cavatelli are small, ear-shaped pasta. This dish is more of an
American invention than a classic Italian dish, but it's delicious
just the same.
Add the lemon juice to the mushrooms and mix well. Melt the butter
in a skillet; add the garlic and Marsala. Cook for 3 minutes, then
add the mushrooms. Cook for 5 minutes more. Add the whipping cream
and bring the mixture to a boil. Add some salt, then pepper
liberally. Remove from the heat. Cook the cavatelli al dente.
Drain the pasta and return it to the pan in which it was cooked.
Add the broccoli and the mushroom mixture to the pasta. Put the
pasta mixture onto individual serving plates and top each with
grated Parmesan.
Tom Maresca and Diane Darrow
Prodigy Guest Chefs Cookbook
