Ingredients with Measurements:
- 1 lb. Berlingozzo pasta
- 1 lb. mushrooms, sliced
- 2 tbsp. olive oil
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup Fontina cheese, shredded
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking mushrooms and sauce
- Cheese grater
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the Berlingozzo pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Pour in the chicken broth and heavy cream and bring to a simmer. Cook for 5-7 minutes until the sauce has thickened slightly.
5. Add the shredded Fontina cheese to the sauce and stir until melted and smooth.
6. Season with salt and pepper to taste.
7. Add the cooked Berlingozzo pasta to the skillet and toss to coat with the mushroom and Fontina cheese sauce.
8. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for cooking mushrooms and sauce
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 550
Fat: 28g
Carbohydrates: 52g
Protein: 20g
Sodium: 550mg
Substitutions for ingredients:
- Any type of pasta can be used instead of Berlingozzo.
- Any type of mushrooms can be used.
- Vegetable broth can be used instead of chicken broth.
- Gouda or Gruyere cheese can be substituted for Fontina cheese.
Variations:
- Add cooked chicken or sausage to the sauce for a meatier version.
- Add chopped sun-dried tomatoes or roasted red peppers for a pop of color and flavor.
- Use different types of cheese, such as Parmesan or blue cheese, for a different flavor profile.
Tips and tricks:
- Don't overcook the mushrooms or they will become rubbery.
- Use freshly grated cheese for the best flavor and texture.
- Reserve some pasta water to thin out the sauce if it becomes too thick.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of milk or cream to loosen up the sauce.
Presentation ideas:
Serve in a large pasta bowl with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley or basil
Pairings:
- A crisp green salad with a tangy vinaigrette
- Garlic bread or breadsticks
- A glass of white wine, such as Pinot Grigio or Chardonnay
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Grilled chicken or steak
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken up.
- If the sauce is too thick, add a splash of milk or cream to thin it out.
Food safety advice:
- Make sure to cook the mushrooms and sauce to a safe temperature of 165°F.
- Store leftovers promptly in the refrigerator.
Food history:
Berlingozzo is a type of pasta from Tuscany, Italy. It is similar to spaghetti but thicker and has a square shape.
Flavor profiles:
This dish is rich and creamy with a savory umami flavor from the mushrooms and Fontina cheese.
Serving suggestions:
Serve as a main course for a cozy dinner at home or as a side dish for a larger gathering.
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Region: Italian