Pasta with porcini mushrooms. A simple recipe, the scent of autumn and Woods. The pasta with porcini mushrooms, that are Spaghetti, fettuccine or noodles, is a great classic of autumn cuisine and I can not forget the scents of porcini mushrooms of Etna, the steaming plate of pasta in front of the snow and lava, spicy and topped with pecorino canestrato siciliano. Weekends in Randazzo were a riot of dishes with mushrooms: pasta, the soup, Fried mushrooms, those mushrooms. Here in Rome I find Tuscan porcini mushrooms or market of Calabria and then, Since we are finally in season, Here is the recipe.
Look at the VIDEO RICETTTA step by step on my You Tube Channel to look at the process step by step. And do not forget to have a look, since we are in the right season, all my RECIPES WITH PUMPKIN and my RECIPES WITH MUSHROOMS.
The secret to a perfect mushroom paste
A single secret: drain the pasta very al dente and mantecarla for a long time with mushrooms and cooking water, to obtain a thick flavorful but not oily emulsion. Obviously in my pasta with porcini mushrooms can not miss chili pepper, garlic and parsley, but not too much because it tastes intrusive. I I cook the pasta in a vegetable broth in which I also put the stems of the mushrooms, to make it more intense, but you can also boil it in water just. Finally, lots of black pepper and pecorino, of course if you like. Null & #8217; else, Why is the star of this dish was the mushroom.
First courses with mushrooms: alternative
Among my first courses with mushrooms there are definitely the TAGLIATELLE WITH SAUSAGE AND MUSHROOMS, the wonderful RISOTTO WITH MUSHROOMS And the SOUP WITH MUSHROOMS AND POTATOES, which for me also has a great emotional value. Try all three recipes!
Which paste to use
A little note about pasta: Here the use of durum wheat spaghetti, which remain al dente like it, but if you had time they are ideal egg noodles or homemade noodles, to blanch a minute just before mixing (If you opt for pasta all & #8217; egg, I recommend you add a knob of butter to the sauce). I never recommend using the fettuccine or noodles for more than 4 people, because they are difficult to manage in both the baking flavoring amalgam #8217 &;, often longer.
350 grams durum wheat spaghetti (or noodles or egg noodles if you prefer)
600 grams of mushrooms
fresh parsley, to taste
a chili pepper
2 cloves of garlic
very little white wine
extra virgin olive oil as required
salt to taste
Pdo pecorino cheese, to taste (If you like)
Look carefully VIDEO RECIPE step by step. To prepare the pasta with porcini mushrooms must first clean the mushrooms: eliminate all traces of earth from mushrooms, so you have to gently scraping with a paring knife (small knife) or with the appropriate food brush. Do not wash, otherwise dampening and become mush. Cut the mushrooms into thin slices and set aside.
Finely chop the parsley and cut tiny slices of red pepper. In a pan, pour a drizzle of extra virgin olive oil, add the poached garlic and make it lightly set over low heat. Add the red pepper and a little parsley. Turn up the heat and add the mushrooms. Skip the mushrooms and sprinkle with very little white wine.
Add salt and cook for two to three minutes. Then pepper and join the rest of the chopped parsley. Turn off the heat and set aside. Cooking should be responsive, and because the fungi should not lose their texture and because they will cook again while mixing with the dough.
Boil pasta ( I recommend spaghetti, fettuccine or noodles cones porcini mushrooms) in salted water (or vegetable stock) and drain it al dente; set aside a cup of the cooking water. Stir the pasta into the pan with the mushrooms, add some extra virgin olive oil. Add as much cooking water how much is needed to emulsify the dressing, It should be creamy but should not be oily and greasy.
Serve immediately pasta with porcini mushrooms. Personally, do not give up ever in a sprinkling of grated pecorino cheese Dop, better if a Sicilian canestrato cheese, but do as favorite. Have a good day!
MATCHING: Passobianco, Vintage 2015, produced by cellar Passopisciaro, belonging to the company Wines Felicia. From these vineyards cultivated on Etna comes a white wine, fragrant and lively, obtained by vinification of Chardonnay, The aromatic profile of this wine goes well with the aromas of mushrooms. On the palate, its freshness balances the slight oiliness of the porcini mushrooms passed over in olive oil.