Fusilli alla boscaiola
The fusilli alla boscaiola are very easy and quick to prepare. A very tasty first course especially if you use fresh mushrooms... Among the most popular pasta sauces, the boscaiola is traditionally inspired by autumn ingredients and flavors, especially if you want to use freshly harvested mushrooms. By now, however, it is a condiment for pasta appreciated at any time of the year.
INGREDIENTS
400g fusilli200g chanterelles100g baconParsley to taste1 clove of garlic2 tablespoons extra virgin olive oilSalt to tastePepper to taste
Preparation
First boil plenty of water for the pasta. Meanwhile, clean the mushrooms by removing the lower end of the stem and remove the earthy residues using a damp cloth. Cut them into coarse pieces. When the water boils, salt it, pour the pasta and cook it for the time indicated on the package. In a pan heat 2 tablespoons of extra virgin olive oil and fry 1 clove of garlic for 1 minute, then pour the mushrooms and cook for 10-12 minutes. Halfway through cooking, season with salt and pepper, then add the diced bacon to the pan and finish cooking. When the pasta is al dente, drain it and pour it into the pan with the mushrooms and bacon; Sauté for a couple of minutes over high heat adding 1/2 ladle of cooking water, then serve the dish very hot sprinkling it with chopped fresh parsley.
PrecautionsDrain the pasta when it is al dente to avoid that, it is overcooked.
Ideas and variationsThis simple recipe can also be prepared with other mushrooms! Try, for example, with porcini mushrooms!
The fusilli alla boscaiola are very easy and quick to prepare. A very tasty first course especially if you use fresh mushrooms... Among the most popular pasta sauces, the boscaiola is traditionally inspired by autumn ingredients and flavors, especially if you want to use freshly harvested mushrooms. By now, however, it is a condiment for pasta appreciated at any time of the year.
INGREDIENTS
400g fusilli
200g chanterelles
100g bacon
Parsley to taste
1 clove of garlic
2 tablespoons extra virgin olive oil
Salt to taste
Pepper to taste
Preparation
First boil plenty of water for the pasta. Meanwhile, clean the mushrooms by removing the lower end of the stem and remove the earthy residues using a damp cloth. Cut them into coarse pieces. When the water boils, salt it, pour the pasta and cook it for the time indicated on the package. In a pan heat 2 tablespoons of extra virgin olive oil and fry 1 clove of garlic for 1 minute, then pour the mushrooms and cook for 10-12 minutes. Halfway through cooking, season with salt and pepper, then add the diced bacon to the pan and finish cooking. When the pasta is al dente, drain it and pour it into the pan with the mushrooms and bacon; Sauté for a couple of minutes over high heat adding 1/2 ladle of cooking water, then serve the dish very hot sprinkling it with chopped fresh parsley.
Precautions
Drain the pasta when it is al dente to avoid that, it is overcooked.
Ideas and variations
This simple recipe can also be prepared with other mushrooms! Try, for example, with porcini mushrooms!
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