fbpx

Fettuccine with porcini mushrooms

A very simple dish, traditional, unchanged because here the excellence of the ingredients play a fundamental role and did not serve more tinsel: egg fettuccine, homemade, with porcini mushrooms. Mushrooms come from Tuscany and just the scent is already a promise. For the dough, as you know we just click here to prepare your home made noodles, But if you are a little’ lazy or don't have their time now there are quality fresh egg noodles in the supermarket. For the rest you need only garlic, oil, parsley and chilli, It is spicy. I can't help but also a sprinkling of pecorino cheese Dop. And lunch is ready.

fettuccineaiporcini

 

Ingredients for 4 people: 

  •  320 grams fettuccine or tagliatelle (If you want to make them at home, and it's very easy, Click here for the recipe)
  • 500 grams fresh mushrooms
  • fresh parsley as required
  • a chili pepper
  • 2 cloves of garlic
  • very little white wine (I suggest using the same wine that will be matched to the plate)
  • extra virgin olive oil as required
  • salt to taste
  • Pdo pecorino cheese as required (Optional)

Clean the mushrooms with care (with a paring knife or with a small brush for food. Do not wash the mushrooms), make them into pieces of about one centimeter in thickness. Finely chop the parsley and pepper.

Pour into a pan, a drizzle of extra virgin olive oil, Add the garlic and let it cook over low heat. Turn up the heat and add the mushrooms. Cook for one minute, Deglaze with white wine. Then, Add parsley, the chili, Add the salt and set aside. Mushrooms must not lose their texture.

Boil the pasta in salted water and drain it al dente; set aside a cup of the cooking water. Stir the pasta into the pan with the mushrooms, aggiungere un po’ d’olio extravergine di oliva e tanta acqua di cottura quanta è necessaria per emulsionare bene il condimento.

Personally, do not give up ever in a sprinkling of grated pecorino cheese Dop, but I realize that everyone has different tastes. In any case, serve your hot noodles and Bon Appetit!

THE PAIRING: The taste and aromas of this recipe suggests a pairing with a white wine equally vivid scents. We chose a Pinot Grigio produced by cantina di Merano: scent of white fruit (peaches) and tropical fruit, with good acidity and herbal notes that combine fresh parsley, balance the fattiness of cheese Dop (If you like to add it), without ever overwhelming the typical aroma of mushrooms.

You might also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.