Tagliatelle with porcini mushrooms
Welcome autumn!
What better way to celebrate this season full of warm, bright colors and delicious flavors than with a good plate of tagliatelle with porcini mushrooms!
A first course of fresh pasta among the most classic autumn, with an intense and enveloping taste. The tagliatelle, strictly handmade, have the right porosity to absorb all the flavor of the fleshy sautéed porcini mushrooms, popular and undisputed protagonists of the season. Simple to prepare and very tasty, this succulent recipe is ideal for your Sunday menus! Get the whole family together for lunch: following the process step by step you will discover the secrets to show off a perfect plate of tagliatelle with porcini mushrooms!
INGREDIENTS
Porcini mushrooms 500 gButter 50 gExtra virgin olive oil 35 gSalt to tasteGarlic1 segmentParsley1 tuftBlack pepper to taste
PREPARATION
Meanwhile, dedicate yourself to porcini mushrooms: clean them from the soil, scraping the stem with a small knife, so if they are very dirty you can clean them with a slightly damp cloth. A little recommended solution is to pass them quickly under cold running water and then dry them perfectly with a cloth. If you should opt for this solution, do it very quickly so that the mushrooms do not absorb too much water and therefore lose flavor and consistency. Then cut them into slices. In a large pan, pour the butter and melt over very low heat; when it is melted almost completely pour the oil, let heat slightly over low heat then pour the porcini mushrooms and 1 whole clove of garlic cleaned or chopped if you prefer (optional). Salted and peppered to taste then cook for about 10 minutes the mushrooms. At the end of cooking, you can remove the whole garlic if you have added it. Once ready, keep warm. Then chop the parsley very finely and set aside. Then drain the pasta directly in the sauce preserving the cooking water. Turn on the low heat under the pan with the sauce and mix the ingredients to mix them. Add the finely chopped parsley, if you need you can add a ladle of pasta cooking water to prevent the tagliatelle from being too dry. Then serve the tagliatelle with porcini mushrooms just ready!
PRESERVATIONConsume the tagliatelle immediately or store them in the refrigerator when cooked for a maximum of 1 day. Alternatively, you can freeze them raw. For freezing, place the well-spaced nests of pasta on a tray and then put them in the freezer to harden them for a couple of hours. When they are well hardened, put them in frost bags, preferably already portioned, and put them back in the freezer. When you have to use them, boil them directly from frozen in boiling water and proceed as per the recipe.
ADVICEInstead of parsley, you can give a note of freshness and extra particularity with fresh mint!
Welcome autumn!
What better way to celebrate this season full of warm, bright colors and delicious flavors than with a good plate of tagliatelle with porcini mushrooms!
A first course of fresh pasta among the most classic autumn, with an intense and enveloping taste. The tagliatelle, strictly handmade, have the right porosity to absorb all the flavor of the fleshy sautéed porcini mushrooms, popular and undisputed protagonists of the season. Simple to prepare and very tasty, this succulent recipe is ideal for your Sunday menus! Get the whole family together for lunch: following the process step by step you will discover the secrets to show off a perfect plate of tagliatelle with porcini mushrooms!
INGREDIENTS
Porcini mushrooms 500 g
Butter 50 g
Extra virgin olive oil 35 g
Salt to taste
Garlic1 segment
Parsley1 tuft
Black pepper to taste
PREPARATION
Meanwhile, dedicate yourself to porcini mushrooms: clean them from the soil, scraping the stem with a small knife, so if they are very dirty you can clean them with a slightly damp cloth. A little recommended solution is to pass them quickly under cold running water and then dry them perfectly with a cloth. If you should opt for this solution, do it very quickly so that the mushrooms do not absorb too much water and therefore lose flavor and consistency. Then cut them into slices. In a large pan, pour the butter and melt over very low heat; when it is melted almost completely pour the oil, let heat slightly over low heat then pour the porcini mushrooms and 1 whole clove of garlic cleaned or chopped if you prefer (optional). Salted and peppered to taste then cook for about 10 minutes the mushrooms. At the end of cooking, you can remove the whole garlic if you have added it. Once ready, keep warm. Then chop the parsley very finely and set aside. Then drain the pasta directly in the sauce preserving the cooking water. Turn on the low heat under the pan with the sauce and mix the ingredients to mix them. Add the finely chopped parsley, if you need you can add a ladle of pasta cooking water to prevent the tagliatelle from being too dry. Then serve the tagliatelle with porcini mushrooms just ready!
PRESERVATION
Consume the tagliatelle immediately or store them in the refrigerator when cooked for a maximum of 1 day. Alternatively, you can freeze them raw. For freezing, place the well-spaced nests of pasta on a tray and then put them in the freezer to harden them for a couple of hours. When they are well hardened, put them in frost bags, preferably already portioned, and put them back in the freezer. When you have to use them, boil them directly from frozen in boiling water and proceed as per the recipe.
ADVICE
Instead of parsley, you can give a note of freshness and extra particularity with fresh mint!
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