Diamante Cretaio - Recipe courtesy Chef Andréa DiMeglio
INGREDIENTS
1 lb. pasta
Wild mushrooms: 2 portabella mushrooms, 2 oyster mushrooms, 12 shiitake mushrooms, and 12 champignon mushrooms, sliced (you may use any type of mushroom)
1 ½ cups fava beans
2 cups parmigiano reggiano (grated)
1 cup extra virgin olive oil
4 cloves garlic (thinly sliced)
4 cups tomato puree
1 pint of cherry tomatoes
2 bunches of basil (cut chiffonade style)
Salt and pepper to taste
PREPARATION
Boil salted water.
In a saute pan at a medium heat, add extra virgin olive oil, and garlic, cook until lightly browned. Stir in mushrooms with salt and pepper, cook for 2 minutes.
Next, add 1 bunch of cut basil to mushrooms, stir.
Add 4 cups of tomato puree, cook for approximately 10 minutes.
Add cherry tomatoes and cook for approximately 5 minutes or until the tomatoes are soft, add salt and pepper to taste.
Separate sauce into 2 saute pans, leaving mostly vegetable mixture in one and tomatoes in another.
Add cooked fresh pasta to boiling water and cook until pasta rises.
Remove pasta and add saute pan with tomatoes, slowly stir and add 1 cup grated parmigiano reggiano cheese.
Place ½ cup fava beans to pasta and tomato sauce and ½ cup to vegetable mixture.
Plate pasta and top with vegetable mixture; garnish with basil and remaining cup of parmigiano reggiano.
SERVINGS: 4
