Yesterday I went to the food market in Gaillard and I found great fresh porcini mushrooms at a decent price , so I decided to cook one of my favorite dishes, an heritage from my mother :
Tagliatelle ai Funghi Porcini , Tagliatelle with Porcini Mushroom
Ingredient for 4 people:
- 250 gr of Tagliatelle all'Uovo - I bought them at Leclerc Annemasse and I foudn the Brand De Cecco , however this type of pasta can be found also at Coop Geneva and Manor
- 300 -400 gr porcini mushrooms
- 4 tablespoons of extra virgin olive oil
- 1 clove of garlic peeled
- A small bunch of parsley -chopped
- Salt
- Pepper
- 2-3 tablespoons of Parmesan cheese
Process (preparation: 15 min. cooking: 20 min.)

Now cut the mushrooms in pieces (not in slices ! ) checking that the inside part is perfectly intact and white.
Cut the parsley in very small pieces, I always do using my grandmother 's "half moon knife" but you can use any type of mixer
Boil pasta in salted water; and when it is almost cooked , 1 minute before the final cooking time, remove the garlic from the pan ,drain the pasta and pour it inside the pan where you have cooked the mushrooms , stir the mushrooms sauce with the tagliatelle for 1 minute adding if you need a couple of spoons of the water where you cooked the pasta
Serve the tagliatelle with porcini ushrooms immediately with a little chopped parsley on it, olive oil and parmesan cheese.
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