Pasta con Capone, Funghi e Pomodori
(Pasta with Capon, Mushrooms and Tomatoes)
1 Med Onion - chopped fairly fine 4 Tbl. Olive oil - Extra Virgin 1/2 - 2/3 Lbs. Capon meat - previously roasted or baked (See Note below) 1/2 Lb. Oyster Mushrooms - chopped coarsely 2 28 Oz. Tomatoes - Roma or San Marzano (canned are fine) 1 Tsp. Oregano flakes - dry 1/2 Lb. Pasta - Rigatoni or Penne
Note: This recipe calls for previously roasted capon meat, removed from the bone. This recipe resulted from the leftovers of a roasted and stuffed capon that was made for a holiday meal. If a capon is not available, roasted chicken, Rock Cornish Game hens or Faraona (Guinea Fowl) can be substituted successfully. This is a very easy recipe and represents a great use of left over poultry.
Saute the onion is the oil. When the onions are translucent, add the chopped capon meat and continue cooking for 3-4 minutes, then add the mushrooms, and cook an additional 5-6 minutes on medium high heat.
Add the two cans of tomatoes - chop them coarsely - and the oregano flakes. Cook the mixture over medium low heat for 1 1/2 hours.
About 20 minutes before the sauce is ready, put up a pot of water to boil for the pasta. When the pasta is cooked al dente, serve it with the sauce.
Last updated on: 02/09/03 02:33:20 PM