Drizzle Oil and Vinegar

Drizzle Oil and Vinegar

Porcini Mushrooms With Pasta And Olive Oil

The best porcini mushrooms are probably found in Parma, and this recipe is inspired by this Italian city. These mushrooms absorb a particular acid called tanino and they usually grow under the chestnut trees. Even though these mushrooms have a special nutty flavor that makes any dish distinctive, the best time to collect them will be in the fall months.

The estimated preparation time would be twenty minutes and here is what you need for the sauce:

  • One half cup of olive oil
  • One half cup of Parmesan or pecorino cheese
  • One cup dry porcini mushrooms
  • One cup of tomato sauce
  • Three cups of chicken broth
  • Three cups of chicken broth
  • Three quarters of a pound fresh tagliatelle or fettucine pasta
  • Three tablespoons of Italian pancetta arrotolata
  • Two peeled shallots that are chopped fine
  • Salt

Boil salted water into a large pot. You will need to soak porcini in chicken broth for about a quarter of an hour to start preparing the sauce. However, avoid soaking the sauce. The next step would be to sauté shallots until you obtain a golden color while heating the olive oil in a medium-sized skillet. Add pancetta to this combination. Drain the oil when you obtain a golden color. Mix the tomato sauce with the porcini and add the mixture to the skillet. Simmer the mixture until the sauce is on the thick side. Cover the pot to keep it warm. The next step would be to add the fetuccini or tagliatelle to the boiling water. Server the recipe with porcini sauce and grated cheese when al dente. Serves four.

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