TAGLIATELLE AI FUNGHI (TAGLIATELLE WITH MUSHROOMS)
Tagliatelle ai funghi (tagliatelle with mushrooms) is a super flavourful veggie pasta dish enriched with a mix of porcini and fresh mushrooms. This easy mushroom tagliatelle recipe makes a super easy vegetarian dinner in less than 30 minutes.
Provided by Alice | Skinny Spatula
Categories Pasta
Time 30m
Number Of Ingredients 6
Steps:
- Add the porcini mushrooms to a small bowl and cover them with boiling water. Leave aside.
- Boil the pasta in salted water until it reaches an almost al dente stage. Reserve 1 cup of water (about 200 ml) before draining.
- In a frying pan, melt the butter, and add the chopped shiitake mushrooms. Cook for 4-5 minutes until they are tender and lightly browned.
- In the meantime, drain the porcini mushrooms, chop them coarsely, and add to the pan. Cook for 1 more minute.
- Add the double cream and continue to stir until it evaporates, about 2 minutes, taking care to scrape the bits on the bottom regularly.
- Add the mascarpone and half of the pasta water. Cook until the sauce is creamy. Add more water if needed, but keep in mind the sauce should be creamy, not watery.
- Add the drained pasta and toss it over moderate heat, until it's cooked through (about 2-3 minutes). Add more pasta water if needed.
- Serve immediately.
Nutrition Facts : Calories 409 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 101 milligrams cholesterol, Fat 27 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 208 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
PASTA BRASATA CON LE QUAGLIE DI SAN GIOVANNI DA FIORE
A dish a hunter might prepare for his family even if his sack holds only a few birds, the quail are pan-roasted, pasta is added to its good liquors, the whole roasted in the oven, and carried to table as a piatto unico-one-dish meal.
Yield serves 4
Number Of Ingredients 14
Steps:
- Rinse the quail in cool water and dry them, inside and out, with absorbent paper towels.
- In a mortar with a pestle, grind to a paste the reserved livers, the juniper berries, the peppercorns, the cloves, the garlic, and 1 teaspoon of coarse sea salt. Spoon a bit of the aromatic paste into the cavity of each quail. Wrap each quail in a slice of pancetta, securing it with a toothpick and slipping two leaves of sage between its breast and the pancetta.
- In a large terra-cotta or enameled cast-iron casserole over a lively flame, heat the olive oil and sauté the salt pork. Place the quail in the casserole and brown them on all sides. Lower the flame, sprinkle on the fine sea salt, add the wine and the vinegar, bringing the quail and its liquids to a gentle simmer. Cover the casserole tightly and braise the quail for 12 minutes.
- Preheat the oven to 475 degrees.
- Cook the pasta in abundant boiling, sea-salted water for 4 minutes. Drain the pasta and set it aside.
- After the quail have cooked for 12 minutes, add the pasta to the casserole, stirring it about in the braising juices and repositioning the quail so that they nestle in the pasta. The pasta and the braising liquors will protect the scant flesh of the frail little birds while the casserole roasts, uncovered, for 8 to 10 minutes. This will permit the pasta to finish cooking and to absorb the braising juices, for the quail to char and crisp prettily while they complete their roasting.
- Carry the casserole to table, serving the pasta and a quail to each one.
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