Mushroom Tagliatelle
Tagliatelle with mushrooms is a typical first course of any period, based on a few quality ingredients: fresh tagliatelle or Pappardelle seasoned with a porcini mushroom sauce or mixed! A simple but super tasty goodness! Today I give you my perfect recipe, to prepare at home a dish of Tagliatelle with porcini mushrooms creamy and delicious as at the restaurant in a few moves and ready in half an hour! And all the tricks if you want to cook tagliatelle with mushrooms that you have available: mixed, mushrooms, for an equally special result!
Like any traditional recipe there are different versions; there are those who prepare them with fresh pasta, others with dry pasta; There are versions with cream, some with the addition of béchamel. What I give you today is the classic basic recipe of Tagliatelle with mushrooms that I learned during a cooking class! It is an easy and fast preparation! Simply sauté the porcini mushrooms and mixed mushrooms you have chosen for a few minutes, to blend part of the mushrooms, it creates a creamy and delicious condiment without cream! Perfect for wrapping tagliatelle, pappardelle or pasta you have chosen! The result is what you see: homemade tagliatelle with mushrooms, like in a restaurant! Seeing is believing!
INGREDIENTSQuantity for 4 people
320 gr of fresh tagliatelle (2 doses of homemade tagliatelle)450 gr of porcini mushrooms (and mixed or those you prefer)about 200 ml of vegetable broth2 cloves of garlicextra virgin olive oilfresh parsleysaltblack pepper
PROCEDURE
If you have not bought it and you have time make the tagliatelle following the dough and procedure that you find in the article: fresh pasta. Then clean the mushrooms, without rinsing them under water, but removing the earth by rubbing with a damp cloth. In the case of porcini mushrooms, clean the hat with a rag, remove a little bit of bark from the stem and take away the final piece of earth. In the case of champignons clean them as indicated in the article clean the mushrooms. Slice the mushrooms. Place in a pan with the peeled and lightly crushed garlic, 3 tablespoons of extra virgin olive oil and sauté them with finely chopped parsley for 3 maximum 5 minutes. The time varies depending on the size or type. Mushrooms must be fleshy and intact. Take half of the mushrooms, place in a jug with a few tablespoons of vegetable broth and blend by immersion. If necessary, add a little more broth to obtain a velvety cream, salt: At this point the mushroom sauce is ready. Cook the pasta al dente, drain it without breaking it and place it directly in a pan, where you have previously placed the mushroom cream, diluted with a couple of tablespoons of broth on low heat. Sauté the tagliatelle with mushrooms over low heat, mixing the cream with the pasta without breaking it, twirling the pan. If necessary, add a couple of tablespoons of broth. At the end of cooking, add the whole mushrooms and a handful of chopped parsley. Serve hot, with a sprinkling of fresh parsley or ground black pepper! Here are the Tagliatelle with mushrooms! Creamy and delicious! Egg tagliatelle recipe, it is a simple recipe and also quick to make, just follow a few rules. To prepare homemade pasta prepare all the ingredients first so that they are at room temperature, this will allow you to obtain a smoother and more homogeneous dough.
Ingredients
100 g Flour3 Eggs1 tablespoon Water (if necessary)1 pinch Salt
PreparationDough preparation
Pour the flour into a pastry board, make the fountain in the center. Shell the eggs in the middle and add a pinch of salt. Start slowly incorporating the eggs into the flour with your fingertips. When the eggs begin to amalgamate the dough will have large crumbs, collect them on the pastry board before starting to knead definitively. Knead the dough with force and form a ball and flour it. Now cover it with plastic wrap or a cloth so that it does not dry out and let it rest for 15 minutes. All this procedure will be easier if you have a mixer at home, pour all the ingredients and using the spiral hook, knead until you get a homogeneous dough. To roll out the dough you can use either the rolling pin or the machine.
If you use a rolling pinFlour the pastry board and flatten the ball with your hands. Roll out the dough with a rolling pin starting from the center and spreading it to all the senses, turn it so that it becomes round and all of the same thickness. As the dough thins and widens to turn it upside down, wrap it on a rolling pin and rearrange it on the pastry board, continue like this until the dough has reached a thickness of 2 mm. Now you can move on to cut the tagliatelle rolled the dough on itself and cut it with a knife into strips of the desired thickness.
If you use the machinePass a piece of dough a little flattened through the rollers of width 5 – 6 until the bubbles appear on the dough, a characteristic sign of the dough. Continue gradually tightening the rollers and passing the strip of dough several times until the desired thickness is obtained. Now you can move on to cut the tagliatelle pass it on the appropriate tool that forms the tagliatelle. After rolling out the dough you can still make any other shape, lasagna, papardelle, maltagliati etc...
Like any traditional recipe there are different versions; there are those who prepare them with fresh pasta, others with dry pasta; There are versions with cream, some with the addition of béchamel. What I give you today is the classic basic recipe of Tagliatelle with mushrooms that I learned during a cooking class! It is an easy and fast preparation! Simply sauté the porcini mushrooms and mixed mushrooms you have chosen for a few minutes, to blend part of the mushrooms, it creates a creamy and delicious condiment without cream! Perfect for wrapping tagliatelle, pappardelle or pasta you have chosen! The result is what you see: homemade tagliatelle with mushrooms, like in a restaurant! Seeing is believing!
INGREDIENTS
Quantity for 4 people
320 gr of fresh tagliatelle (2 doses of homemade tagliatelle)
450 gr of porcini mushrooms (and mixed or those you prefer)
about 200 ml of vegetable broth
2 cloves of garlic
extra virgin olive oil
fresh parsley
salt
black pepper
PROCEDURE
If you have not bought it and you have time make the tagliatelle following the dough and procedure that you find in the article: fresh pasta. Then clean the mushrooms, without rinsing them under water, but removing the earth by rubbing with a damp cloth. In the case of porcini mushrooms, clean the hat with a rag, remove a little bit of bark from the stem and take away the final piece of earth. In the case of champignons clean them as indicated in the article clean the mushrooms. Slice the mushrooms. Place in a pan with the peeled and lightly crushed garlic, 3 tablespoons of extra virgin olive oil and sauté them with finely chopped parsley for 3 maximum 5 minutes. The time varies depending on the size or type. Mushrooms must be fleshy and intact. Take half of the mushrooms, place in a jug with a few tablespoons of vegetable broth and blend by immersion. If necessary, add a little more broth to obtain a velvety cream, salt: At this point the mushroom sauce is ready. Cook the pasta al dente, drain it without breaking it and place it directly in a pan, where you have previously placed the mushroom cream, diluted with a couple of tablespoons of broth on low heat. Sauté the tagliatelle with mushrooms over low heat, mixing the cream with the pasta without breaking it, twirling the pan. If necessary, add a couple of tablespoons of broth. At the end of cooking, add the whole mushrooms and a handful of chopped parsley. Serve hot, with a sprinkling of fresh parsley or ground black pepper! Here are the Tagliatelle with mushrooms! Creamy and delicious! Egg tagliatelle recipe, it is a simple recipe and also quick to make, just follow a few rules. To prepare homemade pasta prepare all the ingredients first so that they are at room temperature, this will allow you to obtain a smoother and more homogeneous dough.
Ingredients
100 g Flour
3 Eggs
1 tablespoon Water (if necessary)
1 pinch Salt
Preparation
Dough preparation
Pour the flour into a pastry board, make the fountain in the center. Shell the eggs in the middle and add a pinch of salt. Start slowly incorporating the eggs into the flour with your fingertips. When the eggs begin to amalgamate the dough will have large crumbs, collect them on the pastry board before starting to knead definitively. Knead the dough with force and form a ball and flour it. Now cover it with plastic wrap or a cloth so that it does not dry out and let it rest for 15 minutes. All this procedure will be easier if you have a mixer at home, pour all the ingredients and using the spiral hook, knead until you get a homogeneous dough. To roll out the dough you can use either the rolling pin or the machine.
If you use a rolling pin
Flour the pastry board and flatten the ball with your hands. Roll out the dough with a rolling pin starting from the center and spreading it to all the senses, turn it so that it becomes round and all of the same thickness. As the dough thins and widens to turn it upside down, wrap it on a rolling pin and rearrange it on the pastry board, continue like this until the dough has reached a thickness of 2 mm. Now you can move on to cut the tagliatelle rolled the dough on itself and cut it with a knife into strips of the desired thickness.
If you use the machine
Pass a piece of dough a little flattened through the rollers of width 5 – 6 until the bubbles appear on the dough, a characteristic sign of the dough. Continue gradually tightening the rollers and passing the strip of dough several times until the desired thickness is obtained. Now you can move on to cut the tagliatelle pass it on the appropriate tool that forms the tagliatelle. After rolling out the dough you can still make any other shape, lasagna, papardelle, maltagliati etc...
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