Tagliatelle Ai Funghi Porcini
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g taliatelle, preferably fresh pasta or whole wheat pasta
- 300 g porcini mushrooms, fresh or 30 dried
- 2 cloves garlic
- olive oil
- Thyme, fresh, chopped
- salt and pepper
- Parmesan, grated
- Oil, (pepperoni oil), or chilli flakes
Print Recipe
Pin Recipe Instructions
- Soak the dried porcini mushrooms in water approx. 1 hour beforehand according to the instructions on the packet and then cut them into small pieces. Clean fresh mushrooms and cut into 3 mm thin slices. Peel off the garlic cloves and cut into thin slices or leave them whole (to flavor the oil, it must be removed later in this case).
- Heat some olive oil (approx. 2 tablespoons) in a pan and brown the garlic slices or cloves in it. Add the mushrooms and stew for 15 minutes, stirring occasionally. Season to taste with salt and pepper. In the meantime, bring the salted water to the boil in a large saucepan and cook the tagliatelle al dente according to the instructions on the packet. Drain the pasta and add it to the pan with the mushrooms, mix and fry briefly over high heat without letting anything burn (in Italy, this is said to let the pasta jump briefly in the pan).
- Remove from the fire, stir in the chopped thyme and a splash of olive oil and serve immediately. Parmesan and pepperoni oil or chilli flakes can be put on your plate as you like.
- This goes well with a green salad and a good bardolino.
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