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4 Tablespoons Olive Oil
¾ pound Pancetta, cut into a ¼" dice
¾ pound Asparagus spears
6 cloves of garlic, thickly sliced
¾ pound Cremini Button Mushrooms
¼ cup, packed, chopped fresh Parsley
scant ½ teaspoon of Red Pepper Flakes
½ cup Brandy
½ cup Heavy Cream
2 cup Chicken Stock
½ cup Tomato sauce
Yields: 2 ½ -3 cups
Snap off the woody ends at the bottom of the asparagus or slice of 1- 2 inches off the bottom of the spear. If the spears are thick, peel the lower half of the stem. Slice off the tips, then slice the remaining stalk into ½ inch pieces. Set aside
Into a bowl, cut mushrooms in half vertically, then cut each half into ½ inch slices. Set aside.
In a large deep saute pan, heat 2 Tablespoons of the oil. Add the Pancetta and saute over medium high heat, until browned, 6 - 7 minutes. Remove with a slotted spoon. If the pan is too crowded, cook the pancetta in two batches. Set aside.
Add 2 more Tablespoons of oil and heat.
Add asparagus and garlic. Saute over medium high heat until browned but still firm, about 6 minutes. Remove with a slotted spoon and set aside.
Add mushroom mixture, parsley and red pepper to the pan and saute over medium high heat 4 -5 minutes, until browned and beginning to soften.
Return asparagus mixture and pancetta back to the pan. Stir well to combine.
Add brandy and cook for 2 - 3 minutes.
Add stock, tomato sauce and ½ cup of the cream. Stir well. Bring to a boil, then simmer to sauce consistency, about 30 minutes.
©2013 Nick Stellino Productions