Tagliatelle with Olive oil, garlic and Mushrooms 

Can a simple pasta with porcini mushrooms become a gourmet first course thanks to a few small tricks? Of course it can! Today's recipe offers tagliatelle with porcini mushrooms combined with a delicate garlic cream and a little tarragon oil. It is obviously a more elaborate preparation than the classic tagliatelle with mushrooms but it will ensure you a success with your guests. The preparation remains very simple but it is very effective. The mushrooms are cooked in a pan (preferably iron) with a clove of garlic until toasted and kept aside.

The garlic cream is obtained from the cloves first blanched in water, then in milk and finally blended with other milk and extra virgin olive oil. The protagonists are the tagliatelle, which are cooked al dente and stirred in a pan with mushrooms and a sprinkling of Parmigiano Reggiano. To finish and decorate the dish a little tarragon oil and the same garlic cream that will make the dish super creamy and extremely delicious.

How to prepare flavored oils

Flavored oils are one of the most popular trends in the world of haute cuisine because they can express all the aromaticity of aromatic herbs and spices. Although there are some little tricks to put in place, they are easy to prepare and manage to turn a simple dish into a real treat without much effort. Moreover, if well stored, they keep for a long time, even up to a year. In general, two distinctions must be made to avoid the preparation. For ingredients such as garlic or chili pepper the temperature of the oil should also reach 80 ° C. For basil, tarragon and herbs in general, the temperature of the oil must never exceed 60 ° C, so no aroma will be compromised.

To prepare tarragon oil

Clean the tarragon from the hardest parts. Rinse and dry the tarragon. Equip yourself with a thermometer and bring the oil placed in a saucepan (preferably a fruity oil) at 60 ° C. Calibrate the flame well to try never to exceed the aforementioned temperature. Leave the tarragon to infuse for 60 minutes in the saucepan placed on the flame removing the saucepan when the temperature rises a few degrees

Allow the oil to cool and transfer it to a glass bottle with an airtight cap.

NB

For a liter of oil it takes about 100 grams of tarragon, but if you want a more intense flavor you can add another 50 grams.

Who said that tagliatelle with porcini mushrooms is a typical autumn dish? We welcome spring with this succulent recipe, easy to prepare and very tasty, ideal for bringing the whole family together for lunch! Enjoy with an excellent glass of Sassella Stella Retica Arpepe wine is perfect! ;-)

INGREDIENTS

(serves 4)

For the pasta

200 g durum wheat semolina flour

2 whole eggs

salt and pepper to taste

For the seasoning

50 g dried porcini mushrooms

50 g butter

35 g extra virgin olive oil

salt to taste

1 clove of garlic

1 sprig of parsley

PREPARATION

On a pastry board, pour the flour into a fountain and break the eggs in the center. Mix the semolina flour with the eggs (better if beaten before). Stir with a fork starting from the center, gradually collecting the flour. Wrap in plastic wrap and let it rest for about half an hour. After the necessary time, work the dough with a rolling pin or, better yet, with the kneading machine in order to obtain beautiful tagliatelle of the thickness you like.

PREPARATION MUSHROOM DRESSING

Fresh boletus mushrooms are a delight, but they are not always easily found. Today, therefore, I want to propose the recipe with dried porcini mushrooms. Dried mushrooms should be soaked for half an hour in a bowl with water at room temperature. The water must be changed two or three times. The mushrooms will have to "swell" and resume their original appearance. In a large pan, pour the butter and melt over very low heat; When it is melted almost completely pour the oil, let it heat slightly over low heat then pour the porcini mushrooms previously soaked and a whole and crushed clove of garlic (if you like). Add salt and pepper to taste and sauté over moderate heat. Sprinkle with wine and let it evaporate for a few minutes. Lower the heat and add a glass of water and continue cooking for about 15 minutes. If the mushrooms dry out too much, add more water. Meanwhile, boil the tagliatelle in plenty of boiling salted water, drain and pour them directly into the pan with the prepared sauce. Add a sprinkling of grated Parmesan cheese, chopped parsley and, if necessary, a little pasta cooking water, sauté for a few minutes over high heat to mix everything well and serve.

 

ENJOY YOUR MEAL!

Valtellina Superiore Sassella Stella Retica 2017

Although it was line ball between the 2015 Inferno and Sassella I always lent toward the Sassella as a personal preference. ArPePe have delivered a cracker. Sassella typically produces the most elegant wines of the three communes with Inferno next and Grumello the boldest. The weight of the Sassella is on par with the Inferno this year. This has excellent shape on palate. A nice step up from the Pettirosso. 

Exceptional harmony is at play again the core of refreshing red fruit. There’s another layer here, the earthiness, violets from the 100+ days of maceration, the superfine tannins that such a long maceration offers. A sprig of chervil. Pure, seamless, delicious, so sophisticated and refined. Turn around and half the bottle will have disappeared before you’ve even noticed. Personality++