Wednesday, July 15, 2009

[Healthy_Recipes_For_Diabetic_Friends] Wild Mushroom and Pancetta Sauce - 15g Carbohydrate; 2g Dietary Fiber




* Exported from MasterCook *

                     Wild Mushroom and Pancetta Sauce

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Condiment                       Meat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         ounces  dried mixed wild mushrooms -- (to 2 ounces)
  2        tablespoons  tomato puree
  2          teaspoons  sun-dried tomato paste
  6             ounces  thick pancetta -- (about 2 slices) or unsmoked bacon
  1                     onion -- peeled and minced
  2                     garlic cloves -- peeled and minced
                        salt and freshly ground pepper to taste
                        To serve: cooked pasta to serve 4 people

Place mushrooms in a bowl and cover with boiling water. Let stand 20 minutes.

Drain, reserving liquid, and chop. Mix liquid with tomato puree and paste.

Saute rind and fat from the pancetta in a small pan. Cube remaining meat.

Remove bits of rind from the pan and saute onion and garlic until golden. Add lean diced pancetta and cook a minute longer. Add chopped mushrooms, tomato-paste mixture, salt and pepper.

Bring to a boil and cook about 5 minutes until sauce is fairly thick. Stir occasionally.

Spoon over pasta, toss and serve at once.

Makes 4 servings.

Per serving: Calories 422; Total Fat 22g (sat fat 8g); Carbs 38g; Fiber 3g; Protein 19g; Chol 36mg; Sodium 792mg.

The flavor of this sauce is punchy and robust. I usually serve it with fusilli. It doesn't take a great deal to flavor a bowlful so don't worry if you think there isn't enough! Serve with sliced cucumber marinated in a light vinegar dressing.

Source:
  "Quick After Work Pasta and Sauce Cookbook by Judy Ridgway"
S(Formatted by Chupa Babi):
  "July 2009"
Copyright:
  "1997"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 138 Calories; 4g Fat (25.1% calories from fat); 13g Protein; 15g Carbohydrate; 2g Dietary Fiber; 30mg Cholesterol; 1180mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fat.

Nutr. Assoc. : 903130 0 0 4352 0 0 0 0

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