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Category:Pastas - Author:N/A- Contributor:
Sweet Corn and Mushroom Truffle Pasta
Ingredient:


  • 8 ounces pancetta, julienned
  • 2 ears of white sweet corn
  • 1 pound assorted exotic mushrooms, sliced
  • 1 tablespoon chopped garlic
  • 1 pound fresh fettuccini pasta
  • Drizzle of white truffle oil
  • 3 ounces freshly grated Romano cheese
  • 2 tablespoons chiffonade basil



    Direction:

    Bring a pot of salted water, with a pasta basket, up to a boil. In a large saute pan, over medium heat, render the pancetta until crispy, about 5 minutes. Remove the pancetta from the pan and set aside. Using a sharp knife, remove the kernels from the cob. Add the corn to the pancetta fat and saute for 2 minutes. Add the sliced mushrooms and saute for 2 to 3 minutes. Season with salt and pepper. Stir in the garlic. Continue to saute for 1 minute. Place the pasta in the pot of boiling water and cook until al dente, about 4 to 5 minutes. Remove the pasta from the water and drain completely. Turn the pasta in to a mixing bowl and season with salt and pepper. Toss the pasta with the sauteed corn and mushrooms, reserved pancetta, drizzle of white truffle oil, cheese and basil. Divide the pasta evenly between four plates.
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Pick of the Week
Title:CARROT CAKE - Author: - Contributor:
Ingredient:
--CAKE:--

2 c. sugar
4 eggs
2 tsp. baking powder
1 c. pecans, cut sm.
4 c. grated carrots
1 c. vegetable oil
2 c. flour
2 tsp. baking soda
2 tsp. cinnamon

--ICING:--

8 oz. cream cheese, softened
1/2 stick margarine, softened
1 box powdered sugar (1 lb.)
2 tsp. vanilla extract

Direction:
CAKE: Stir all dry ingredients (except pecans and carrots)

together and then add eggs and oil. Mix until just blended and

then add carrots and pecans. Bake at 375 to 400 degrees for 35

to 40 minutes or until done. ICING: Mix cream cheese and

margarine until smooth, add sugar and vanilla and blend. Ice

when cake is cool.
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