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Tagliatelle with porcini mushrooms in a delicate creamy sauce is a classic Italian pasta recipe with a unique taste and bright mushroom aroma. Traditionally, fresh seafood, mushrooms and a delicate, enveloping creamy sauce are added to Italian egg noodles. The dish can be a delicious lunch or a romantic dinner for two.
Italian noodles with porcini mushrooms
Features of preparing tagliatelle with porcini mushrooms
Tagliatelle pasta originally appeared during the Renaissance in 1487. The prototype was the thick, light-wheat-colored locks of Lucrezia Borgia, which inspired the talented chef Zafiran to create an appetizing paste in the form of thin egg strips from durum wheat.
To prepare this Italian delicacy, you must follow some recommendations:
- Pasta can be purchased ready-made or prepared yourself. A high-quality product from a store cannot be cheap, so you need to beware of fakes.
- During the season, it is better to take porcini mushrooms raw, but at any other time you can use the product in dried, pickled, canned or frozen form.
- It is not necessary to pre-boil porcini mushrooms before cooking; if desired, you can limit yourself to boiling the product for no more than a few minutes.
- It is better to take large porcini mushrooms, without dark areas or damage. The pulp is distinguished by the fact that it does not darken when cut with a knife.
- It is better to put 82% fat butter in the recipe, and from vegetable oil, you should opt for extra virgin olive oil.
- Saladed red onions add a spicy sweetness and a nice crunch to the pasta.
- Fine parmesan shavings go well with tagliatelle and porcini mushrooms. Cheese gives the dish a special seductive aroma and spirit of Italy.
- Black pepper and other spices should be ground in a mortar immediately before cooking, so they will impart all the odors to the paste.
- Greens add special freshness and lightness to the dish. Oregano and basil with parsley are considered traditional. For originality, you can add a little rosemary and aromatic peppermint.
Durum wheat noodles with boletus
Ingredients
You can use store-bought pasta in the recipe, but natural tagliatelle made at home will turn out much tastier.
For cooking you need:
- 1 fresh chicken egg;
- 100 g of premium flour;
- a pinch of fine salt;
- fresh or frozen porcini mushrooms – 500 g;
- a slice of butter weighing 30 g;
- a head of purple onion;
- 2 cloves of garlic;
- 1 sprig of fresh rosemary;
- ½ cup (130 ml) dry white wine;
- 250 ml (glass) cream with 33% fat content;
- 1 tbsp. l. extra virgin olive oil;
- 100 g fine parmesan shavings;
- black pepper - optional.
Step-by-step recipe for tagliatelle with porcini mushrooms in creamy sauce
Cooking process:
- Pour flour onto a silicone mat, add an egg in the middle and add salt.
- Quickly knead the soft egg dough for 2 minutes. Wrap the plastic mass in cling film and leave in the refrigerator for an hour.
- On a clean work surface, roll out the dough with a floured rolling pin into a thin layer. It should shine through in the light.
- Cut the layer of egg dough into thin strips, lightly sprinkle with flour and crush with your hands.
- Clean fresh porcini mushrooms from dust and dirt; if the raw material is frozen, it should be thawed in the refrigerator. Melt a piece of butter in a heated frying pan.
- Chop the sweet onion into thin quarter rings.
- Crush the garlic cloves with the side of a knife and add them to the melted butter along with a sprig of rosemary. After a minute, add thinly sliced onion to the oil. Sauté, stirring, for 2 minutes over medium heat until the onions are nicely browned.
- Cut the porcini mushrooms into medium pieces 1 cm in size, and chop small specimens into thin slices.Important! If you don’t have fresh mushrooms, you can use frozen ones; the taste of the dish will not be affected.
- Place the mushroom pieces in a frying pan and evaporate the released juice over high heat. Stir the mixture with a spatula so that the mushrooms do not stick or burn.
- Add pasta to boiling, lightly salted water and cook without stirring for 6 minutes. Drain in a colander, reserving ½ cup of liquid in case the sauce is a bit dry. Tagliatelle should not be washed.
- When all the excess liquid has evaporated from the pan, look for garlic and rosemary in the mushroom mass and discard. Add wine to the mixture and continue evaporating over low heat.
- After the wine has completely evaporated from the sauce, add heavy cream and stir the mixture in the pan.
- Salt the sauce to taste, sprinkle with aromatic pepper, and pour over olive oil.
- Using tongs, carefully place the tagliatelle into the creamy sauce with mushrooms until the aromatic sauce completely covers the pasta.
- Finely grate half the Parmesan cheese over the tagliatelle with mushrooms and cream.
- Stir the dish and turn off the heat on the stove.
Serve on a plate, complementing the dish with Parmesan slices, grated in a vegetable slicer, crushed pepper and, to taste, basil leaves with cherry tomatoes.
Tagliatelle with boletus
Calorie content
Pasta does not contain many calories, since durum wheat flour is used in its preparation. Nutritional value is based on the fat content of the cream, the amount of cheese and the quality of the tagliatelle. A 100 g serving contains 6.7 g protein, 10 g fat and 12.1 g carbohydrates, and the calorie content is 91.7 kcal/100 g.
Conclusion
Tagliatelle with porcini mushrooms is a spicy and rich dish with a pleasant aroma. Juicy mushrooms add richness to the dish, and the creamy sauce deeply permeates the pasta, making it aromatic and tasty. Parmesan shavings and bright Italian spices give tagliatelle a special charm.
