This one comes straight from Rosetta's home in Vicenzia, Italia.....
In cook pot, saute:
1-2 containers fresh mushrooms (fungos)
up to 1/4 C olive oil (olio d'olivo)
2T butter (burro)
1/2 C fresh parsley, minced (prezzemolo)
3 cloves garlic, minced (aglio)
Add and bring to boil:
add water 1/2 inch above ingredients
2 chicken bouillon cubes (pulcino)
Photo: Cinque Terre, Italy! October, 2006
In cook pot, saute:
1-2 containers fresh mushrooms (fungos)
up to 1/4 C olive oil (olio d'olivo)
2T butter (burro)
1/2 C fresh parsley, minced (prezzemolo)
3 cloves garlic, minced (aglio)
Add and bring to boil:
add water 1/2 inch above ingredients
2 chicken bouillon cubes (pulcino)
Photo: Cinque Terre, Italy! October, 2006
Then turn down the heat and simmer for 2 hours....give or take
Serve over cooked egg noodles...the thicker the better...about 4 servings
2 comments:
Dad is jealous...how did you get your fingers on her recipe? This is a treasured recipe for sure, straight from Italia.
I love that Photograph!
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