And we went from sweet to savory, from good to better:) For crazy in the kitchen one of the most spectacular things there are funchi porcini ... boletus or should I say ... ceps or should I say;)
Whatever, these setae are superdelicadas, supersabrosas, supergourmet!
The also sell dry (and not cheap) but which put the original version to remove all the others;)
An important thing to know about is how to wash mushrooms, the most important thing is not to wet them and put them under running tap water to nor damaging them. It is best pearls with a potato peeler foot and then with a clean damp cloth to clean the hat. Obviously, these mushrooms
are not found throughout the year and everywhere ... (A penalty) but we can use the same recipe with other types of mushrooms, all you have to keep in mind is that they are very fresh and reliable source!
Ingredients for 2 persons: 160 gr
long pasta (tagliatelle, fettucini, linghine, pappardelle, spaghetti)
1 fungo
pork 1 carrot 1 shallot
white wine 1 cup chopped parsley
Salt, pepper and olive oil
Preparation:
Peel and chop the shallot.
Peel and cut carrots into small pieces.
Carefully clean the mushrooms and slice very thin lengthwise (I like really big pieces left:)
In a skillet saute the shallots with a couple tablespoons of olive oil. Cook over low heat to prevent browning. Add the carrots and continue cooking. Add a little water to cook carrots is not hard.
Add the mushrooms, sauté all ingredients, season and add the wine. Allow Blendand continue cooking until the mushrooms are ready.
Cook the pasta in salted water. When al dente, drain and add to skillet with mushrooms. Skip a couple of minutes and season with chopped parsley and serve hot.
Download the PDF recipe
Tagliatelle ai funghi porcini
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