PAPPARDELLE WITH CREAMY MUSHROOMS
A first course easy and quick to prepare on any occasion you want, a really tasty Sunday dish, a timeless classic and always very appreciated, my Mom loves them, I think it is her favorite first dish, but she is not like me which is good, because the pappardelle as the tagliatelle she makes them at home with her hands, I admit it, even if I like to make homemade pasta, but as always for reasons of time I can't, obviously if you are as good as my Mom you can make the recipe with homemade pappardelle, I love this shape of pasta because it adapts to any seasoning and remain rough and porous, are excellent with meat sauce and obviously with other more structured sauces, but I made them simple, with mushrooms and I gave a touch of creaminess by adding cream, let's see together the ingredients to prepare the them.
Ingredients
350 g Egg pappardelle200 g Mushrooms1 clove Garlic50 g creamParsley to tasteExtra virgin olive oil to tasteSalt to taste
Preparation
Clean the mushrooms and remove any soil residues with a damp cloth, I recommend not washing them because they will absorb water and become spongy. In a pan brown the clove of garlic with extra virgin olive oil, add the mushrooms, a pinch of salt and cook with a lid for 15/20 minutes, stirring occasionally. Boil the water to cook the pappardelle with mushrooms in a large pot. When the water boils, throw in the pappardelle, I recommend the water for this type of pasta must be abundant, cook them al dente, I left them al dente, then drain them directly into the pan where we cooked the mushrooms, add the cream and a ladle of pasta cooking water, mix very well at moderate heat until everything is well blended. Put the mushroom pappardelle in dishes, give a last touch with fresh parsley and if you like a sprinkling of Parmesan cheese, and enjoy them in all their scent and their goodness!
VARIANTS Use only mushrooms as a condiment, you can also make fettuccine, tagliolini or spaghetti with this recipe, if you like there is also good chili.
PRESERVATIONThe pappardelle with mushrooms are excellent freshly made, but can also be consumed in the evening or the next day, keep them in the fridge and then heat them in a pan with a knob of butter, they will be excellent!
A first course easy and quick to prepare on any occasion you want, a really tasty Sunday dish, a timeless classic and always very appreciated, my Mom loves them, I think it is her favorite first dish, but she is not like me which is good, because the pappardelle as the tagliatelle she makes them at home with her hands, I admit it, even if I like to make homemade pasta, but as always for reasons of time I can't, obviously if you are as good as my Mom you can make the recipe with homemade pappardelle, I love this shape of pasta because it adapts to any seasoning and remain rough and porous, are excellent with meat sauce and obviously with other more structured sauces, but I made them simple, with mushrooms and I gave a touch of creaminess by adding cream, let's see together the ingredients to prepare the them.
Ingredients
350 g Egg pappardelle
200 g Mushrooms
1 clove Garlic
50 g cream
Parsley to taste
Extra virgin olive oil to taste
Salt to taste
Preparation
Clean the mushrooms and remove any soil residues with a damp cloth, I recommend not washing them because they will absorb water and become spongy. In a pan brown the clove of garlic with extra virgin olive oil, add the mushrooms, a pinch of salt and cook with a lid for 15/20 minutes, stirring occasionally. Boil the water to cook the pappardelle with mushrooms in a large pot. When the water boils, throw in the pappardelle, I recommend the water for this type of pasta must be abundant, cook them al dente, I left them al dente, then drain them directly into the pan where we cooked the mushrooms, add the cream and a ladle of pasta cooking water, mix very well at moderate heat until everything is well blended. Put the mushroom pappardelle in dishes, give a last touch with fresh parsley and if you like a sprinkling of Parmesan cheese, and enjoy them in all their scent and their goodness!
VARIANTS
Use only mushrooms as a condiment, you can also make fettuccine, tagliolini or spaghetti with this recipe, if you like there is also good chili.
PRESERVATION
The pappardelle with mushrooms are excellent freshly made, but can also be consumed in the evening or the next day, keep them in the fridge and then heat them in a pan with a knob of butter, they will be excellent!
No comments:
Post a Comment