Maccheroni alla Ivana

Name: Maccheroni alla Ivana
Yield: 4 servings
Cuisine: French
Ingredients: 1 ounce dried mushrooms, preferably funghi porcini; 1 8-ounce can borlotti beans (see Note) or ½ cup dried beans; 1 ounce dried mushrooms, preferably funghi porcini; 5 tablespoons seed oil or any light cooking oil; 1 8-ounce can borlotti beans (see Note) or ½ cup dried beans; 4 ounces (1 stick) sweet butter; 5 tablespoons seed oil or any light cooking oil; 1 tablespoon tomato sauce; 1 pound maccheroni; Grated parmigiano; 1 carrot, coarsely chopped; 1 onion, coarsely chopped; 1 stalk celery, cut into chunks; 3 sage leaves; 1 teaspoon rosemary; ¼ beef or vegetable bouillon cube; ¼ beef or vegetable bouillon cube; Salt

Preparation info

4
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

This recipe is from Enzo Dara, a fine basso who is a specialist in opera buff a. Signor Dara has gained wide acclaim for his Rossini roles, including Dr. Bartolo in II Barbiere di Siviglia, Dandini in La Cenerentola, and Don Geronio in The Turk in Italy. He is also well known as Dulcamara in L’Elisir d’Amore and as Puccini’s Gianni Schicchi. Signor Dara is a resident of Mantua, and in giving me this recipe said that “Mantuan cuisine is very refin

Ingredients

Europe
Austria
Italy
France
Mediterranean
Lombardy
Pasta

Ingredients

Method