Fettuccine With Porcini
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Loading...Fettuccine with Porcini is a simply aristocratic dish. A triumph of flavors that can be prepared in an instant and which includes only one, mandatory condition: having excellent fresh Porcini mushrooms available. For the rest, you can proceed as you prefer, in total freedom typical of Italian Cooking. In example you can change the type of pasta or add some ingredients according to your taste. Another story is the “risotto” that, I promise you, will be the subject of another recipe Porcini mushrooms are the absolute protagonists, they must be fresh and intact. When choosing them, check that the color is not too dark, that there are no holes on the surface and, above all, touch them: they must be firm and consistent For the rest there is, in my opinion, little else to do: clean them well and dip them in hot oil flavored with oil, garlic peperoncino and fresh parsley
Ingredients
- Fresh Porcini Mushrooms 400 gr
- Fresh Fettuccine 400 gr
- Garlic 2 cloves
- Extra Virgin Olive Oil
- Salt
- Peperoncino 1 (medium hot)
- Parsley
Instructions
Cleaning and cutting the Porcini are the most important step in the making of this recipe. Do not wash the mushrooms with running water because they are like sponges: they would absorb it and then release it during cooking
Be patient and careful: moisten a new “Brillo Pad” and wipe it gently over the mushrooms, in order to remove dirt, earth and impurities. With a sharp knife, remove the lower part of the stem, which is always very dirty, all the dark parts and imperfections. Finally, pass a slightly damp sheet of kitchen paper over the whole mushroom
Cut the mushrooms into medium-sized pieces following the shape, so that they will be beautiful on the plate and they release their taste with every bite ... on this point you must use all your culinary sensitivity!
Pour plenty of extra virgin olive oil into a large pan (do not be stingy: mushrooms want a lot of oil) in which you will brown 2 cloves of garlic and a nice piece of medium hot pepper. Remove the garlic and add the mushrooms. Close with a lid and let it cook as little as necessary: it depends on the mushrooms and the size of the pieces, I would say from 10 to 15 minutes
Meanwhile, boil plenty of water, add salt, add a drizzle of oil to prevent the pasta from sticking and the fettuccine. Save some cooking water to complete the dish
When the fettuccine are "al dente", drain and toss in the pan of Porcini, adding a little cooking water (if necessary) and a little oil. Complete with freshly chopped parsley and bring to the table immediately
Notes
You must treat mushrooms with great respect because they are a precious ingredient. Good porcini mushrooms are rare and quite expensive, so they should be cleaned gently and cooked as little as possible so that they remain crunchy and tasty. When the Porcini mushrooms arrive at the market, they are displayed with great care. In Rome the producers arrive from the countryside with large baskets of freshly picked mushrooms that are sold... for their weight in gold: they usually choose them for you and, if they are good sellers, they cut a small incision on the stem to show you that the inside is not rotten
ItalianCookingTips
Porcini do not like water and light. This is why they should not be washed under boiling water (mushrooms are like sponges: they absorb it and then release it during cooking) and should be cooked with the lid on, to prevent them from blackening
ItalianCookingTips
The Italian tradition associates Porcini mushrooms with fresh egg pasta, which enhances and enriches the flavor. Fettuccine, tagliatelle, tagliolini … the choice is yours!Then, the classic /perfect ingredients for Porcini are extra virgin olive oil, garlic, peperoncino and fresh parsley
ItalianCookingTips
This recipe is very simple and requires few ingredients, which must however be of excellent quality. Please, be super-generous with the oil, which must be a lot to flavor and bind pasta and porcini mushrooms well. Parsley is essential, because it gives freshness and color to the dish, don’t forget it
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