Monday, April 27, 2009

Buitoni Angolotti recipe

The Buitoni folks might put a hit on me for saying this but portobello and cremini are not "wild" mushrooms. They are the same 'shroom at different stages of age, the common brown mushroom which has been used since the 18th century in America. Give it a marketing name and hey.... it's still a good product

But because I'm supposed to be a "Taste Maker" here's the RECIPE;

1 package of Buitoni wild mushroom agnolotti cooked per package directions
1/4 cup walnuts
California walnut oil
Some really good Roquefort cheese (if you can find it after the 300% tariffs)

While your Buitoni is cooking lightly toast the walnuts in a skillet. Remove that from the flame and heat some walnut oil in a larger pan. Once the agnolotti are cooked toss them into the pan with the oil. Finish with walnuts and and generous amount of Roquefort. This will take less than a minute.

This is not one of my typical "Recessionist" recipes but you have to live free or die of hunger. The Roquefort is a splurge but it's really good. Buy it before they take it away from us. Note to cooks: we didn't want to pile mushroom on mushroom for this. We thought about truffle oil. But we like the recipe above best.

And by the way we loved the years when Diego Maradona wore the Buitoni shirt for Napoli.

1 comment:

Bella Baita View said...

I'm not Italian, but my husband is and here in our part of Italy agnolotti means a square shape not a round ravioli. Sort of up there with Portobello and Crimini. I have seen this product making the rounds and since you made your comment I thought I would too. Also love the Delicatessen poster, funny sense of humor!