Tagliatelle with porcini (pronounced “por-CHEE-nee”) is a tasty and inviting first course with an intense nutty flavor, a special autumn treat. This year in Italy we had a very rainy summer, so at the end of August, earlier than usual, we were already able to enjoying this delicacy. It is fun to pick mushrooms in the woods in a warm autumn day with your friends. Then cook them together while enjoying a glass of fragrant wine.
Porcini are very versatile; I use them to prepare lasagne, risotto, roast fillet and crepes, too. If you cannot find fresh porcini you can substitute dry ones soaked in hot water (not boiling) for 20 minutes.
TAGLIATELLE AI FUNGHI PORCINI (TAGLIATELLE WITH CEPS MUSHROOMS)
Preparation time: 30 minutes Cooking time: 15 minutes Servings: 4
450 g (1 pound) fresh porcini mushrooms
2 garlic cloves, minced
2 Tbs fresh parsley, finely chopped
3 Tbs olive oil (Extra Virgin)
180 ml (3/4 cup) heavy fresh cream
450 g (1 pound) fresh homemade tagliatelle
Salt and freshly ground pepper
4 Tbs grated Parmesan cheese (optional)
1. Clean porcini (see tips in risotto with porcini ), and cut vertically into 2 mm (⅛ in) wide slices. In a large saucepan over medium-high heat sauté the olive oil and the garlic. Stir in the mushrooms, salt and pepper to taste, cook approx. 7 minutes over medium heat. Continue to cook for 1-2 min. over a high flame. Add parsley and set aside
2. Bring to boil approximately 3 l (3 quarts) of salted water. Cook pasta for about 4-5 min. Fresh pasta cooks pretty fast. While the pasta is cooking, heat mushrooms and add the cream. Mix well
3. Drain pasta, reserving 50 ml (1/4 cup) of cooking water. Transfer pasta to the pan with the sauce. Add cooking water and toss gently. Serve with Parmesan (according to your taste). If you like a very intensive mushroom flavor do not use Parmesan. I am a Parmesan eater, though, and I prefer my tagliatelle with it.
Note: For a lighter version, omit cream. – Paola