Wednesday, July 31, 2013

Spicy tagliatelle in mushroom sauce

Hello everyone!
Yesterday I prepared for dinner pasta with one of my favorite ingredients: MUSHROOMS!
I used dried mushrooms (porcino type) since I got them as present from Italy, but also other mushrooms like champignons work as well.


In the sauce I added some peperoncino, which is basicly Italian chili. They can be very hot, like the ones I have at home. I use only one of those chilis becasue I don't like my food to be too spicy!


For pasta I chose tagliatelle, a type of long flat pasta, that is original from Emilia-Romagna region and its name comes from the italian verb "tagliare"= to cut. Tagliatelle are ideal with thick sauces, for example made with meat, in fact the classic is the Bolognese sauce (ragĂș).

Ingredients (serves 2):
  • 200 gr tagliatelle pasta
  • 100 gr mushrooms
  • 250 ml cooking cream
  • 1-2 garlic cloves
  • rapeseed oil or olive oil
  • peperoncino or other chili
  • fresh chopped parsley
  • salt & pepper
  • grated parmesan cheese

Before cooking (for dried mushrooms):
Wash the mushrooms under cold water to clean them off the dirt. Put them in a bowl and cover them with water. Let them be for about 20 minutes (or follow the package's directions). After that, don't throw away the water you used! Instead, filter it carefully so it can be added to the sauce for extra flavor.

Directions:
Put a pot of salted water on to boil.
Finely chop garlic, peperoncino and parsley and saute them in a saucepan with oil over medium heat.
Add mushrooms and let them cook for some minutes. Then pour the filtered water we saved and adjust the taste with salt & pepper.
Add the cream, stir, and let the sauce cook for few minutes at low heat.
When the water boils, add the pasta and cook until al dente. Mix the pasta with the sauce and serve with parmesan cheese.

1 comments:

Anonymous said...

Just me, testing if comments work.

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