In recent weeks I have been trying some different cooking methods with great success. This dish showcases a cooking method that is used to make risotto. Typically, in that technique, broth or cooking liquids are added slowly, allowing the starch to cook gradually.
With this dish, the spaghetti is cooked in the same fashion and yields an amazing taste profile, second to none that I have made in past years. If you are willing to stand and cook at the stove for a short while, this is a dish for you. It will impress anyone who is served. I promise.
I used my Le Creuset cast iron pot which retains heat well and keeps the temperature constant while cooking. I added 3 tablespoons olive oil, 1 chopped white onion, and a small squeeze from my minced garlic tube. Then, I sautéed the onion and seasoned with salt and pepper to taste.
In another skillet, I softened one package of sliced white mushrooms with 1 tablespoon margarine. In addition, I made 4 cups of chicken stock. Combine the two and bring up to a boil and add 1/2 cup of Pinot Grigio wine.
In the cast iron pot, I then added about 1/2 package of broken spaghetti. Saute the dry spaghetti for about 5 minutes to allow the flavor to come alive. Slowly, one ladle full at a time, add the wine, broth, mushroom mixture to the spaghetti. Allow the liquid to absorb into the spaghetti before adding more liquid.
To finish the dish, add shredded Parmesan cheese and 2 tablespoons margarine and incorporate. Plate and top with parsley flakes. Serve with salad or crusty bread.
This dish was inspired from Rachel Ray’s Look and Cook cookbook, published 2010.
angel food garden 