Wednesday, July 13, 2011
Caserecce with Caramelized Onions, Bacon, and Mushrooms
Here is how:
1. Bring a large pot of salted water to a boil over high heat.
2. Meanwhile, heat 2 Tbs. of extra virgin olive oil in a large skillet over medium heat. Add 1/4 pound of bacon (cut into strips) (Hormel black label is gluten free) and 1 sweet onion (sliced) and cook for about 10 minutes to render the bacon fat and caramelize the onions. Add 1 pound of wild mushrooms (sliced), 2 garlic cloves (minced) and 2 Tbs. of fresh rosemary leaves. Cook for 12 more minutes until the mushrooms are caramelized as well. Season with salt ad freshly ground black pepper and move the vegetables into a serving bowl. Keep warm.
3. Add 12 oz. of gluten free Caserecce pasta (I used Jovial organic brand) and cook for 8-9 minutes until al dente. Drain the pasta and add it to the vegetables.
4. Add 1/4 cup of freshly grated Parmigiano-Reggiano cheese and 1/4 cup of grated mozzarella to the bowl. Also, add a large handful of chopped fresh basil and toss gently. Serve with more cheese.
Here is to memorable meals at home! xo