th
# 69 •OCTOBER 5 , 2015
ked in hot water (not boiling) for 20 mi- with the sauce. Add cooking water and
nutes.
toss gently. Serve with Parmesan.
Note: To clean the mushrooms, I sugTAGLIATELLE AI FUNGHI PORCINI (TA- gest to wipe them off with a moist cloth
GLIATELLE WITH CEPS MUSHROOMS)
and to use a knife, if necessary, to remoPreparation time: 30 minutes
ve any remaining soil. Many say not to
Cooking time: 15 minutes
wash them with water, but I prefer this. If
Servings: 4
you do so, do it immediately before slicing and cooking. It is important to use
INGREDIENTS
either a non-stick or steel pan, because
Porcini
other metals in contact with the porcini
450 g (1 pound) fresh porcini mushro- can release toxic compounds. Porcini are
oms
well suited to drying, and actually the fla2 garlic cloves, minced
vor of dried mushrooms is more intense.
2 Tbs fresh parsley, finely chopped
Before using, soak them in hot, but not
3 Tbs olive oil (Extra Virgin)
boiling, water for about twenty minutes;
the filtered water can also be used for
Tagliatelle
cooking, enhancing the flavors of other
450 g (1 pound) fresh tagliatelle
recipes. For a lighter version, omit cre180 ml (3/4 cup) heavy fresh cream
am. If you like a very intensive mushroSalt and freshly ground pepper
om flavor do not use Parmesan. I am a
4 Tbs grated Parmesan cheese
Parmesan eater, though, and I prefer my
tagliatelle with it.
DIRECTIONS
1. Clean porcini (see tips in the note) ,
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 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 minutes. Fresh pasta cooks pretty
fast. While the pasta is cooking, heat mushrooms and add the cream. Mix well.
3. Drain pasta, reserving 1/4 cup of cooking water. Transfer pasta to the pan
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