Portobello Mushroom Agnolotti is from Mediterraneo Café on Atwells Avenue in Providence.

The Providence Journal / Sandor Bodo

Yumi Powers wrote:

“An old friend and I recently had lunch at Mediterraneo Italian restaurant on Atwell’s Avenue and enjoyed the entrée Agnolotti de Portobello con crema. We were celebrating my friend’s birthday and I would like to get the recipe to give to her along with a pan and ingredients as a Christmas gift. Thank you.”

Yumi got the recipe in plenty of time for the holiday thanks to Gianfranco Marrocco, owner of Mediterraneo, and senior executive chef Michele Calise and executive chef Giulio Medizza.

Mediterraneo sits on Federal Hill in Providence at 134 Atwells Ave. Currently the restaurant offers a fixed-price menu at lunch for $15.95 and at dinner for $29.95. The price includes salad, entrée and dessert.

Learn more at www.mediterraneo

caffe.com.

PORTOBELLO MUSHROOM AGNOLOTTI IN A PORCINI CREAM SAUCE1

PORTOBELLO MUSHROOM AGNOLOTTI IN A PORCINI CREAM SAUCE

2 tablespoons butter

1/4 cup porcini mushroom (fresh or frozen)

3 cups heavy cream

Salt and pepper to taste

1 cup Parmigiano Reggiano, divided use

1 1/2 pounds mushroom agnolotti (half moon shaped ravioli)

2 tablespoons chopped parsley

In a heated sauce pan, add butter and porcini mushrooms and cook until soft.

Add cream, salt and pepper and let reduce for about 4 minutes then add 1/2 cup of cheese.

Cook the agnolotti in boiling salted water until tender.

Drain agnolotti and stir into the sauce.

Serve topped with rest of cheese and chopped parsley.

Serves 4.

gciampa@projo.com