By Request

By Catherine Kekoa Enomoto

Wednesday, August 20, 1997

ByGeorge F. Lee, Star-Bulletin
Cafe Sistina's chef Sergio Mitrotti prepares his porcinic
sauce for pasta in the restaurant kitchen.
Below is the finished dish.

Romance mushrooms
over pasta

ALTHOUGH not as dramatically tense as "Wuthering Heights," a Bronte missive is about a romantic link hanging in the balance, nevertheless.

"I love the Linguine Al Porcini at Cafe Sistina," writes Francesca Bronte of Ewa Beach. "Could you help me in getting the recipe from the chef/owner of the restaurant? There is a marriage proposal hanging in the line."

Here is chef/restaurateur Sergio Mitrotti's recipe for a rich, mushroom-laced pasta. It's formulated for four to six people, so Bronte can prepare it for herself, her spouse-to-be and eventually for bambini, too.

When asked if he would share the recipe, Mitrotti replied, "Yes, of course, I am the Italian ambassador for good foods."

Heathcliff would have welcomed such a willing facilitator.

Linguine or Penne Al Porcini

(Pasta with Italian wild mushrooms)

2 ounces dry porcini mushrooms (available at Safeway)
2 ounces virgin olive oil
6 large garlic cloves, finely chopped or sliced
1 cup onion, finely chopped
3 cups diced ripe tomatoes
3 tablespoons rough-chopped parsley
2 cups white mushrooms
1 cup half-and-half
1/3 cup grated Parmesan cheese
1/4 cup pesto
Salt and pepper to taste
1 pound dry linguine or penne pasta

Soak dry mushrooms in hot water for 5 minutes; drain and set aside.

In a skillet, heat olive oil, add garlic and onions, and saute until golden. Add tomatoes and parsley. Mix and cook until tomatoes start to melt. Add white mushrooms, stir and cook for a few more minutes. Add drained porcini, half-and-half and Parmesan cheese. Reduce until creamy. Add pesto or basil.

In a separate pot, cook pasta according to package instructions. Drain. Add to the sauce. Stir well. Add more Parmesan cheese and serve. Makes 4 to 6 servings.

Note: For a heart-healthy-style recipe, substitute 10 seconds olive oil cooking spray for the olive oil, and evaporated skim milk for the half-and-half.

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A pproximate nutritional analysis per serving, with 1/4 teaspoon salt and based on 6 servings: 580 calories, 23 grams total fat, 7 grams saturated fat, 25 milligrams cholesterol, 300 milligrams sodium. Per serving, using 10 seconds olive oil cooking spray and 1 cup evaporated skim milk: 490 calories, 10 grams total fat, 3 grams saturated fat, 10 milligrams cholesterol, 340 milligrams sodium.*