Rovanyan Molsoprian

Name: Rovanyan Molsoprian
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 453.59 g linguine or 453.59 g fettuccine; 5676.0 ml water; 4.92 ml salt; 44.37 ml extra virgin olive oil, divided; 113.39 g Italian dressing; 2.46 ml soy sauce (not lite); 14.79 ml molasses or 14.79 ml honey; 3 fresh garlic cloves, minced, divided; 44.37 ml butter (not margarine); 118.29 ml half-and-half or 118.29 ml heavy cream; 236.59 ml chicken broth; 44.37 ml all-purpose flour; 59.14 ml fresh parsley, chopped or 14.79 ml dried parsley; 236.59 ml carrots, julienned or 236.59 ml parsnip; 340.19 g fresh mushrooms, quartered; 453.59 g raw prawns, peeled, de-veined, de-tailed (shrimp); salt and pepper; 118.29 ml freshly-grated parmesan cheese (optional)

Submitted by Bone Man

"This is a favorite meal of all creatures in the mythical Rovanya, a place which encompasses the civilized world in a fantasy novel that I’m writing. The name is derived, through a comedy of errors on my part, from three Russian words, (mosol, sopliv, and pryan), which I combined to generate a sort of goofy anagram, ergo: Molsoprian. The problem arises that these three words mean respectively, “pig’s feet”, “gooey”, and “spicy”. Americans, as a culinary appreciation alliance, would not likely venerate spicy, gooey pig’s feet. But I liked my anagram so much that I kept the name and changed the actual recipe to a pasta-seafood dish. I have a Russian pal who says that Molsoprian sounds like something a 1920s Communist worker would have consumed in a diner. As for Rovanya, the various inhabitants have access to both seafood and to spelt, (for the pasta), and mushrooms account for sixty percent of their meals anyway. So if it suits elves, rock trolls, ogres, goblins, sorcerers, men of old, the Chern, the Mannagishii, and many others, then it’s good enough for me. But if you wish to substitute pig’s feet for the prawns then be my guest. I suspect that the Rovanyan ogres would prefer it."

Download

photo by Bone Man

Ready In:: 50mins
Ingredients:: 18
Serves:: 6

ingredients

453.59 g linguine or 453.59 g fettuccine
5676.0 ml water
4.92 ml salt
44.37 ml extra virgin olive oil, divided
113.39 g Italian dressing
2.46 ml soy sauce (not lite)
14.79 ml molasses or 14.79 ml honey
3 fresh garlic cloves, minced, divided
44.37 ml butter (not margarine)
118.29 ml half-and-half or 118.29 ml heavy cream
236.59 ml chicken broth
44.37 ml all-purpose flour
59.14 ml fresh parsley, chopped or 14.79 ml dried parsley
236.59 ml carrots, julienned or 236.59 ml parsnip
340.19 g fresh mushrooms, quartered
453.59 g raw prawns, peeled, de-veined, de-tailed (shrimp)
salt and pepper
118.29 ml freshly-grated parmesan cheese (optional)

directions

1. Marinate the prawns for 2 hours in a blend of 1 Tablespoon olive oil, 4 ounces Italian dressing, ½ teaspoon soy sauce, 1 Tablespoon molasses (or honey, and 1 clove minced garlic. Discard marinade when finished but don’t wipe it off the prawns.
2. Boil the water and add the 1 teaspoon salt and I teaspoon olive oil. Add the dry linguine (or fettuccine) and cook uncovered at a low boil until tender. Drain and set aside, (covered to maintain heat.).
3. In a large skillet over medium heat, melt the butter and add the remaining olive oil. Sautee the carrots and remaining minced garlic together for 2 minutes. Then add the mushrooms, prawns, and parsley. As soon as the mushrooms heat up, add the Half-and-Half and stir until it begins to boil. Stir the flour into the chicken broth (no lumps) and then pour it into the skillet with the other ingredients – bump up the heat until it thickens while stirring then reduce the heat to low for two minutes, covered. Salt and pepper to taste, (using freshly-milled peppercorns.).
4. If using cheese, sprinkle some over each plate of Molsoprian – serve hot.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Bone Man

I am a retired State Park Resort Manager/Ranger. Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! http://www.dnr.state.oh.us/parks/parks/shawnee.htm

View Full Profile