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Fettucine and Mushroom Timable

  • 1 pound (1/2 kg) fettucine
  • freshly grated Parmesan cheese
  • 3 cups (3/4 liter) tomato puree
  • 2 1/2 cups (625 ml) sliced fresh button mushrooms
  • 4 tbsp (60 ml) butter
  • 3 garlic cloves, chopped
  • 1/4 cup (50 ml) flour
  • 2 cups (1/2 liter) meat stock
  • 1 tbsp (15 ml) chopped marjoram
  • salt and pepper

Cook fettucini until al dente. Drain and cool. Butter a timbale mold about 7 inches in diameter. Prepare mushroom sauce: melt butter in skillet, add garlic and mushrooms. Cook until moisture from mushrooms has evaporated, then stir in flour. Add stock, marjoram, salt and pepper. Simmer for 10 minutes. Coil some of the fettucini around the inside of the timbale mold, well packed and slightly overlapping, until sides and base of timbale are covered. Mix sauce with fettucini and pour into mold. Put in dish of water, cover mold with a saucer and place in a preheated 350F (160C) oven for 40 minutes. Turn out mold and serve with grated Paresan and fresh puree of tomatoes. Pureed Tomato 12 medium tomatoes, peeled, seeded and coarsely chopped Place tomatoes in heavy non-reactive saucepan. Cook over low heat, stirring frequently, for 10 minutes or until most of juice has evaporated. Puree through a food mill or a sieve.

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