These beautiful timbales and sultry rosemary-tomato sauce will tantalize your palate with earthy porcini mushrooms and the evergreen scent of rosemary.
Recipe Ingredient Details:
1/2 ounce dried porcini mushrooms
1 cup warm water
1 cup orzo pasta
1 tablespoon olive oil
1 large shallot, peeled and chopped
8 small crimini or button mushrooms, washed and ends removed
1/2 cup Parmigiano-Reggiano cheese
1 tablespoon olive oil
1 shallot, peeled and chopped
2 teaspoons finely chopped fresh rosemary
1/2 cup reserved porcini mushroom broth
1 tablespoon tomato paste
1/4 cup soy milk creamer
Salt and pepper (to taste)
Fresh basil and tomato (for garnish)
Preheat oven to 350°. Lightly oil two 6-ounce ramekins or ovenproof glass bowls.
In a small bowl, soak porcini mushrooms in warm water for 15 minutes. Remove mushrooms from water and wash thoroughly to take off any grit. Strain mushroom-soaking liquid through paper towel or coffee filter. Save this broth for the pasta and sauce.
For sauce, in a medium nonstick skillet, heat olive oil on medium-low heat. Sauté shallot until opaque. Add rosemary and heat until fragrant. Add 1/2 cup mushroom broth and tomato paste. Stir until tomato paste is incorporated. Turn up heat; simmer for about 5 minutes until raw tomato flavor is gone. Add soy milk creamer, plus salt and pepper, to taste. Keep warm, but do not boil. (To reheat, warm carefully over low heat. Add creamer if too thick.)
For timbales, bring 3 cups water to boil in a medium saucepan. Add orzo pasta and cook for 3-5 minutes until al dente. Do not overcook. Reserve 1/4 cup of pasta water. Drain orzo and set aside.
In a large skillet, heat olive oil on medium heat. Sauté shallot until translucent. Add porcini mushrooms, 1/2 cup mushroom broth and reserved pasta water. Bring to simmer for 2 minutes. Lower heat. Add cooked orzo and stir until heated through. The pasta should absorb all liquid but still be moist. Remove from heat and stir in cheese.
Place 4 crimini mushrooms, top-side down, in center of each ramekin. Fill each ramekin with orzo mixture, packing each dish to the rim.
Place ramekins on a baking sheet and bake for 15 minutes or until pasta begins to pull away from the side of the dishes. Remove from oven. While still hot, invert a serving plate over each ramekin. With gloved hands, turn ramekin upside down onto serving plate. Shake gently until pasta releases from sides. Remove ramekin. Spoon sauce around sides of the timbale. Garnish with fresh basil and tomato. (To reheat, bake timbales on a baking sheet at 325° for 20 minutes until heated through.)
Recipe Additional Notes:
Calories 646,Fat 22,Perfat 31,Cholesterol 16,Carbo 8,Protein 25
Fri, 2012-07-06 10:59