Welcome Autumn! What better way to celebrate this season full of warm colors and delicious flavors than with a good plate of Tagliatelle with Porcini mushrooms!
It is a first course of fresh pasta among the most classic autumnal dishes, with an intense and enveloping taste. Tagliatelle have the right porosity to absorb all the flavor of Porcini mushrooms, popular and undisputed protagonists of the season. Simple to prepare and very tasty, this succulent recipe is ideal for your Sunday menus!
The Tagliatelle with Porcini mushrooms are cooked seasoning the pasta with Porcini mushrooms cut into thin slices and browned with garlic, extra virgin olive oil and butter. At the end you will serve them with plenty of chopped parsley.
These are the steps.
Start from fresh pasta. In the bowl of a planetary mixer equipped with a whisk K pour the flour, the eggs and operate the planetary mixer at medium speed until the mixture is homogeneous. Turn it off, then transfer the dough to a lightly floured pastry board and give the dough a spherical shape.
Now you can pull the dough: if you have a machine to make fresh pasta, gradually set a lower thickness, making 2 or 3 steps each time you reduce the size; you can choose to get very thin or a little thicker sheet. If the dough is too dry during processing, because the flour has absorbed too much liquid, wet it with a little water at room temperature. If, on the contrary, it’s very sticky, add a little flour without overdoing it
Then fold it again and pass it in the flour and again between the rollers.
At this point, you have obtained a resistant and very thin sheet; then fit the special drawing to make the tagliatelle: pass each sheet of dough obtained in the roll and get perfect fresh tagliatelle in an instant!
If you don't have a pasta machine, use a rolling pin, roll it over several times to make the sheets very thin. Finally, with a knife cut into strips.
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Clean the porcini mushrooms thoroughly, scraping the soil off the mushroom base with a small knife. With a small brush with very soft bristles, brush the mushrooms trying to eliminate all the soil that is attached to it and finally rinse them quickly under a jet of cold running water. Never leave the mushrooms to soak in water, otherwise they would absorb too much, like sponges, ruining the taste.
When you have cleaned all the porcini mushrooms, cut them into slices 3-4 mm thick. Put butter, the crushed garlic and the parsley stem in a large pan, let the garlic brown just a bit, then add the mushrooms. Cook over medium heat for up to 10 minutes, adding salt.
Remove the garlic and the parsley stem, add a little chopped parsley, the extra virgin olive oil and turn off the heat.
Boil a pot of water; salt the water and boil the tagliatelle, drain it al dente. Keep 1 glass of boiling water.
Add the tagliatelle to the sauce of porcini mushrooms, add black, pepper, Parmigiano Reggiano and the glass of boiling water, mixing everything together. Add some fresh parsley to garnish.
Immediately consume the tagliatelle or keep it in the fridge for a maximum of 1 day. Alternatively, you can freeze them raw. For freezing put the well-spaced pasta nests on a tray and then put in the freezer to harden them for a couple of hours. When they are well hardened, place them in frost bags and put in the freezer again. When you will use them, boil directly frozen in boiling water and proceed as per recipe.
Same procedure for freezing fresh mushrooms: cut them into slices, let them dry and freeze in portions, so you can use them directly frozen. To cook put them in a pan with oil, butter and garlic. They will remain firm and will not fill with water due to thawing.
You can also use the cream to make smoother tagliatelle. But, in addition to covering the real taste of the ingredients used, there is a great caloric intake, due to the fat contained in it. Butter should be better, as per the recipe or also you can bland some mushrooms, adding a bit of vegetable broth, to get a cream that will wrap your tagliatelle and make them creamy.
If you don't have the time to make fresh tagliatelle you can replace them with 360 gr of those purchased.
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