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Fettucine and Mushroom Timable

1 lb (1/2 kg) fettucine
freshly grated Parmesan cheese
3 cups (3/4 liter) tomato puree

2 1/2 cups (625 ml) sliced fresh button mushrooms
4 tbsp (60 ml) butter
3 garlic cloves, chopped
1/4 cup (50 ml) flour
2 cups (1/2 liter) meat stock
1 tbsp (15 ml) chopped marjoram
salt and pepper

Cook fettucini until al dente. Drain and cool. Butter a timbale
mold about 7 inches in diameter.

Prepare mushroom sauce: melt butter in skillet, add garlic and
mushrooms. Cook until moisture from mushrooms has evaporated, then
stir in flour. Add stock, marjoram, salt and pepper. Simmer for
10 minutes.

Coil some of the fettucini around the inside of the timbale mold,
well packed and slightly overlapping, until sides and base of
timbale are covered. Mix sauce with fettucini and pour into mold.
Put in dish of water, cover mold with a saucer and place in a
preheated 350F (160C) oven for 40 minutes.

Turn out mold and serve with grated Paresan and fresh puree of
tomatoes.


Pureed Tomato

12 medium tomatoes, peeled, seeded and coarsely chopped

Place tomatoes in heavy non-reactive saucepan. Cook over low heat,
stirring frequently, for 10 minutes or until most of juice has
evaporated. Puree through a food mill or a sieve.

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