Fettuccine With Porcini Recipes

TAGLIATELLE WITH PORCINI MUSHROOMS

Steps:

• Put water on to boil for the pasta. Add salt once it starts to boil.
• Clean the fresh mushrooms by cutting off the end of the stalk. It would be better not to rinse with water, given that the fungus absorbs it. You can use a small brush to remove any soil, or a damp cloth.
• Cut the mushrooms into pieces
• Fry the peeled garlic cloves in the olive oil, then remove them when golden and add the mushrooms.
• Cook them for about 3-4 minutes until they start to brown. If using frozen mushrooms add after the fresh ones have browned a little
• Add wine and nepitella or thyme, increase the heat and cook until the alcohol has evaporated
• Reduce the heat and add salt and pepper.
• Continue to cook for about another 10-15 minutes. Lower the heat once mushrooms are cooked through and add the butter. When the butter has melted remove the pan from the heat.
• Cook the pasta in salted boiling water, remove a glass of the pasta cooking water to be used later and then drain and add the pasta to the pan with the mushrooms and butter.
• Toss everything together over a low heat. The pasta absorbs liquid very quickly so if it looks too dry, add a little of the pasta cooking water at a time until you get the right creaminess.
• Serve immediately with grated parmigiano or vegetarian parmesan as required.

PORCINI MUSHROOM PASTA

Steps:

• Heat the oil in a large skillet over medium heat. Add garlic and onions and saute for 4 minutes, then add red bell pepper and carrots and saute for 4 more minutes. Add red wine, raise heat and boil for 1 minute; then reduce heat to medium low, add mushrooms and cook for 3 minutes.
• Add tomatoes, basil and rosemary and season with salt and pepper to taste. Simmer for 10 minutes and serve sauce over cooked noodles.

TAGLIATELLE WITH PORCINI BUTTER SAUCE

Steps:

• Tagliatelle: Mound flour on a clean work surface or in a large bowl. Make a well in center. Add egg, yolks, oil, and warm water to well. Using a fork and stirring outward from center, gradually incorporate flour into egg mixture until a ragged dough forms.
• Transfer to a lightly floured work surface and knead until dough is smooth and elastic, 6 to 8 minutes. (Or combine ingredients in a mixer bowl and knead with the dough-hook attachment 8 to 10 minutes.) Tightly cover with plastic wrap and let stand at room temperature until soft and pliable, at least 30 minutes and up to 2 hours.
• Cut dough into 4 portions. Keeping remaining portions covered with plastic, shape one into a rectangle. With a pasta roller on its largest setting (1 on a KitchenAid stand-mixer attachment), run dough through roller. Fold dough in half and run through largest setting again. Repeat once or twice more. Turn machine to next setting and pass through roller once.
• Continue passing dough through, lowering setting each time, until dough has run through the smallest setting (8 on KitchenAid attachment). Transfer to a tray generously dusted with semolina (or all-purpose) flour; dust top with more. Repeat process with remaining portions of dough.
• Attach a tagliatelle/fettuccine cutter to a pasta machine. Roll each sheet through cutter. Hang in a single layer on a pasta rack or transfer to a tray dusted with semolina and let dry, 30 minutes. (Pasta can be made up to 1 day ahead: Once dry, loosely twirl handfuls of pasta into 6 "nests," generously dust with more semolina, and refrigerate in a single layer in an airtight container.)
• Porcini Butter Sauce: Heat a large straight-sided skillet over medium. Add oil, butter, and garlic. When butter melts and garlic sizzles, add mushrooms; season with salt. Cook, stirring occasionally, until mushrooms are tender and golden brown, 12 to 15 minutes. Add pepper flakes and cook 30 seconds more.
• Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente,2 to 3 minutes. Reserve 1 cup pasta water; drain. Add 2/3 cup pasta water to skillet with mushrooms. Bring to a simmer. Add tagliatelle, tossing until sauce thickens slightly and evenly coats pasta, about 1 minute. Remove from heat.
• Add parsley and half of cheese, tossing to combine. Add more pasta water as needed, a little at a time, until sauce evenly clings to pasta again. Serve topped with remaining cheese, pepper flakes, and a drizzle of oil.

FETTUCCINE WITH PORCINI

Steps:

• Place porcini in a bowl, cover with about 1 cup warm water, and soak 30 minutes. Drain well, straining liquid into large measuring cup. Place porcini on several thicknesses of paper towel, cover with paper towel and press to remove moisture. Cut very large pieces in half.
• Meanwhile, heat 3 tablespoons oil in a skillet large enough to hold pasta for 4 servings. Add pancetta and sauté until barely beginning to brown. Add garlic and sauté a minute or so.
• Add porcini and cook until heated through and beginning to brown. Remove from heat. Season with salt and pepper. Warm 4 plates.
• Bring a pot of salted water to a boil for pasta. Cook pasta about 3 minutes and drain well. Transfer to skillet, add remaining oil, and cook over low heat to incorporate and heat ingredients. Gradually add 3/4 cup porcini liquid. When some has been absorbed, remove pan from heat. Add eggs and fold together quickly, to warm eggs without scrambling them. Add a little more liquid if needed. Immediately divide among plates and garnish with parsley. Serve at once with cheese alongside.

FETTUCINE WITH PORCINI MUSHROOM SAUCE

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add shallots and sauté until beginning to brown, about 4 minutes. Add mushrooms and stir to coat. Add broth and cream and bring sauce to boil. Reduce heat to medium-low, cover and simmer until mushrooms are tender, about 20 minutes. Uncover and boil until sauce thickens slightly, stirring occasionally, about 5 minutes. Season sauce with salt and pepper.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking water. Return pasta to pot. Add sauce; toss over medium-low heat until heated through, adding reserved cooking water by tablespoonfuls if pasta is dry. Season with salt and pepper. Serve, passing cheese separately.

FETTUCCINE PASTA WITH OCTOPUS AND PORCINI MUSHROOM SAUCE

Steps:

• To prepare fettuccine with octopus and porcini mushrooms , start by cleaning them: remove the soil from the base with a knife 1 , then clean both the stem and cap with a dry cloth 2 . It is not advisable to wash the mushrooms, as they may absorb water. If very dirty with soil, you can quickly run them under a very light stream of water. Cut the porcini mushrooms into slices about 1/6 inch (4-5 mm) thick 3 .
• Pour a drizzle of oil 4 into a saucepan and sauté a clove of garlic and chili pepper 5 . Add the sliced porcini mushrooms 6 ,
• and add the peeled plum tomatoes 7 ; tomato paste 8 , laurel 9 ,
• then add water 10 and, as soon as it comes to a boil, add the whole octopus (we used an octopus that was already eviscerated and cleaned) 11 and let it cook without a lid for at least one hour. Adjust the salt 12
• and flavor with thyme leaves 13 . After the cooking time has elapsed 14 , boil some water in a large pot and add salt. Then drain the octopus from the sauce, transfer it to a cutting board 15 ,
• and cut it into 1/2 inch (1-2 cm) pieces 16 . Transfer the sauce into the saucepan in which you will season your pasta, remove the garlic and add the pieces of octopus 17 . Continue to cook the sauce over low heat for about 10-15 minutes for it to reduce (it must be a fluid and not too watery). Cook the pasta for the time indicated on the package 18 ,
• then drain it and put it in the pan with the sauce 19 , stir well 20 and serve it steaming and garnished with more thyme 21 .

PASTA WITH DRIED PORCINI SAUCE

Steps:

• Put porcini mushrooms in a bowl of hot water and let them soak for 1-2 hours. Rinse, but don't discard the liquid.
• Heat some olive oil, add finely chopped onion, butter and finely chopped garlic. Add mushrooms, season with salt and pepper, add finely chopped parsley, sage and some of the soaking liquid. Add white wine and let simmer for about 30 minutes. If needed, add more liquid during that time.
• In the end, stir in heavy cream, let simmer for several minutes and remove from heat. Serve with cooked pasta.

TAGLIATELLE WITH PORCINI MUSHROOMS

Steps:

• To prepare the tagliatelle with porcini mushrooms , start with fresh pasta: on a pastry board (or in a bowl) pour the flour, create the classic crater shape and pour the previously beaten eggs into the center 1 . It's very important to respect the recommended amount of eggs to obtain a consistent dough, neither too sticky nor too dry. Stir with a fork starting from the center, pushing the flour in by hand 2 . When the dough is more compact, work with your hands for about 10 minutes 3 , kneading vigorously.
• Give the dough a ball shape 4 , wrap it with transparent wrap 5 and let it rest at room temperature 6 , in a cool place away from heat sources, for about 30 minutes.
• In the meantime, clean the porcini mushrooms: remove the dirt, scraping the stalk with a small knife 7 , then if they are very dirty you can clean them with a slightly dampened cloth. A solution not very recommended is to quickly pass them under cold running water and then dry them carefully with a cloth 8 . If you should opt for this solution, do it very quickly so that the mushrooms do not absorb too much water and therefore lose their taste and texture. Then cut them into slices 9 .
• In a large frying pan, put in the butter and melt it over very low heat; when it has almost completely melted, pour in the oil 10 , leave to heat slightly over low heat and then pour in the porcini mushrooms (11-12) and a whole clove of garlic, cleaned or chopped if you prefer (optional).
• Season with salt and pepper 13 to taste, then let the mushrooms cook for about 10 minutes 14 . When finished cooking you can remove the garlic clove if you have added it 15 . Once prepared, keep them warm. Then mince the parsley very finely and set it aside.
• Once the necessary rest time has passed, take the dough and divide it into pieces 16 ; lightly flour the piece to put through the machine to roll the dough and keep the remaining dough on the side covered with plastic wrap. Insert the first piece into the machine 17 , passing from the largest to the penultimate thickness in order to obtain the right thickness of the sheet 18 .
• When you get to the last step of the machine, pass the dough strip again 19 , in fact you will need two steps at this thickness to get the dough through well 19 . Lightly flour the work surface with some semolina flour and roll out the first sheet; proceed in the same way with another piece of dough, until the various sheets are finished, sprinkle the sheets with semolina and let them dry for 5 minutes per side. Fold one of the shorter sides of each sheet of pasta inwards 20 (it will be used to create a sort of "tongue" to pull up the tagliatelle more easily, once ready) and then roll the pasta on itself 21 .
• With a sharp, lightly floured knife (to keep the blade from sticking to the fresh pasta), start making the tagliatelle, cutting at a thickness of about 1/4'' (6.5-7 mm) 22 . Then lift each roll to make your nests of noodles, to be placed as you go on a part of the work surface lightly floured with semolina flour 23 or on a tray. Bring the water to a boil and salt to taste; cook the tagliatelle for 3-4 minutes 24 .
• Then drain them 25 directly into the seasoning while preserving the cooking water. Set the heat to low under the pan with the seasoning and mix the ingredients to combine them. Add the finely chopped parsley 26 and, if needed, add a ladle of pasta cooking water to prevent the tagliatelle from being too dry. Then serve the tagliatelle with porcini mushrooms as soon as they are ready 27 !