Description: 8 Servings – this dish needs a red with plenty
of acidity, such as the 1994 Santa Cristina from Antinori.
Ingredients and Supplies:
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Preparation:
Time = ?? minutes
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Cooking and Assembly:
Time = ?? minutes
1. Chop 6 onions. In a large skillet, melt 1
tablespoon unsalted butter in 2 tablespoons olive oil. Add the
onions, 1 teaspoon salt and 1 teaspoon sugar and cook over moderate
heat, stirring frequently, until the onions are well browned, 20 to
30 minutes. Transfer the onions to a bowl.
2. Meanwhile, stem 2 pounds of Portobello
mushrooms. Halve the caps and slice them crosswise ¼ inch thick. In
the same skillet, melt 1 tablespoon unsalted butter in 1 tablespoon
olive oil. Add the mushrooms and ½ teaspoon salt and cook over
moderate heat, stirring occasionally, until tender and browned about
8 minutes. Add the reserved onions and 6 tablespoons chopped fresh
flat-leaf parsley. Season with salt and pepper.
3. In a large pot of boiling salted water, cook
1 1/2 pounds of ziti until al dente, about 13 minutes; reserve 1 1/2
cups of the pasta water and drain the ziti.
4. In a large bowl, toss the ziti with 1 cup of
the reserved pasta water, the mushroom mixture, 8 ounces crumbled
soft goat cheese, 3 tablespoons freshly grated Parmesan and 1
tablespoon olive oil. If the pasta seems dry, add more of the pasta
water. Serve immediately, passing additional grated Parmesan at the
table.
