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Pipette in Porcini Sauce (Pipette con Salsa di Porcini)

Ease of preparation:  

Prep Time: 30 minutes

Cook time: 15 minutes

Servings: 4-6

Regions: Trentino-Alto Adige

Wine pairing: Red

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Ingredients

2 packages (3.5 oz. each)dried porcini mushrooms
1-1/3 cupswarm water
3 tabelspoonsextra virgin olive oil
4 ounces)pancetta, sliced into thin strips
1 cupfrozen peas, thawed
1-1/4 cupshalf & half
1/2 cupfreshly grated Grana Padano cheese
1 box (16 ounces)BARILLA Pipette
1/4 teaspoonsalt
1/4 teaspoonfreshly ground black pepper


SOAK mushrooms in warm water for 20 to 30 minutes, or until softened. Drain, reserving water. Chop mushrooms and set aside.
HEAT oil in large skillet over medium-high heat. Add pancetta; sauté 3 to 4 minutes, or until lightly browned. Add peas and mushrooms; sauté 2 minutes.
STIR half & half and cheese slowly into mushroom mixture. Continue cooking over medium heat to thicken slightly.
ADD salt and pepper.
COOK Pipette according to package directions; drain.
ADD hot Pipette to mushroom mixture; mix well. Transfer to serving platter or bowl



As the dish thickens, add reserved mushroom liquid to desired consistency.


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