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.
4 comments
Hi… i looking for a original italian recipes… great recipe i used polish mushrooms a “porcini” in polish named “borowik”…. so i think the taste is the same… also i used a malvazija orig. vine from croatia Istria… and all together make a great taste… cheers from Poland
Hallo Karol, thank you so much for appreciating my recipe. I will visit Poland soon, I hope. Enjoy your weekend, ADA
I saw the picture of spaghetti and thought “But how , No egg noodles?”.
Then I read the article and I gave myself a rap on the knuckles.
Simply “wickedly delicious” made with mushrooms di Cesarò (collected personally by me), you are likely to know.
Hello, ADA.
Ferdi
Hi Ferdinand! I know very well Cesarò and mushrooms, My uncle has operated for years Villa Miraglia. As you may have guessed I like pasta very al dente, so I preferred to use the spaghetti. I love the egg noodles, But if I make at home and, Obviously cooked very little. Now, you know as well as cooking are difficult to manage, especially for more than 3-4 people, and how easy it is to serve a plate of noodles a little’ sheets, scondite and stuck with each other, so I prefer to always recommend the easy way out and, then give the alternatives for the better. Say hello to my Sicily. ADA