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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 cooking tagliatelle with porcini mushrooms
Tagliatelle pasta originally appeared during the Renaissance in 1487. The prototype was the thick curls of the light wheat color of Lucrezia Borgia, which inspired the talented chef Zafiran to create an appetizing pasta in the form of the finest egg strips from durum wheat.
To prepare an Italian gourmet treat, you must adhere to some recommendations:
- The pasta can be purchased ready-made or prepared on your own. A quality product from a store cannot be cheap, so you need to beware of counterfeits.
- In the season, porcini mushrooms are best taken raw, and 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 you wish, you can limit yourself to boiling the product for no more than a few minutes.
- It is better to take porcini mushrooms large, without dark areas or damage. The flesh differs in that it does not darken when cut with a knife.
- It is better to put 82% fatty butter in the recipe, and from vegetable oil, you should opt for extra virgin olive oil.
- Lettuce red onions add spicy sweetness and a pleasant crunch to the paste.
- Fine parmesan flakes are combined with tagliatelle and porcini mushrooms. The cheese gives the dish a special seductive flavor and Italian flavor.
- Black pepper and other spices should be ground in a mortar just before cooking, so they will give all the smells to the paste.
- Greens give the dish special freshness and lightness. 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 homemade natural tagliatelle tastes much better.
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;
- head of purple onion;
- 2 cloves of garlic;
- 1 branch of fresh rosemary
- ½ cup (130 ml) dry white wine
- 250 ml (glass) cream with a fat content of 33%;
- 1 tbsp. l. extra virgin olive oil;
- 100 g of fine parmesan shavings;
- black pepper - optional.
Step-by-step recipe for tagliatelle with porcini mushrooms in a creamy sauce
Cooking process:
- Pour flour on a silicone mat, add an egg in the middle and salt.
- Knead a soft egg dough quickly for 2 minutes. Wrap the plastic mass in cling film and keep for an hour in the refrigerator.
- On a clean working surface, roll out the dough, sprinkled with flour with a rolling pin, into a thin layer. It should be visible in the light.
- Cut a layer of egg dough into thin strips, sprinkle lightly with flour and shake 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 preheated frying pan.
- Chop the sweet onion into the thinnest quarters of the rings.
- Crush the garlic cloves with the side of the knife and put them in ghee along with a sprig of rosemary. After a minute, put the thinly sliced onion in the butter. Saute the fry, stirring occasionally, for 2 minutes over medium-high heat until the onions are pleasantly golden brown.
- Cut the porcini mushrooms into medium 1 cm pieces, and chop small pieces into thin slices.Important! If there are no fresh mushrooms, you can take frozen ones, the taste of the dish will not suffer from this.
- Put the pieces of mushrooms in a frying pan and boil off the juice over high heat. Stir the mixture with a spatula so that the mushrooms do not stick and burn.
- Into boiling, lightly salted water, add the paste and boil without stirring for 6 minutes. Discard in a colander, leaving ½ cup liquid in case the sauce is dry. Do not rinse the tagliatelle.
- When all the excess liquid has evaporated from the pan, find garlic with rosemary in the mushroom mass and discard. Add wine to the preparation and continue evaporation over low heat.
- After the wine has completely evaporated from the sauce, add heavy cream and stir the mixture in a frying pan.
- Salt the sauce to taste, sprinkle with aromatic pepper, and pour with olive oil.
- Gently place the tagliatelle in the mushroom cream sauce with tongs so that the aromatic sauce completely covers the pasta.
- Grate half of the Parmesan on the tagliatella 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 on a vegetable cutter, crushed pepper and, to taste, basil leaves with cherry tomatoes.
Tagliatelle with boletus
Calorie content
The pasta does not contain many calories, as it uses durum wheat flour. The 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 of protein, 10 g of fat and 12.1 g of 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 satiety to the treat, and the creamy sauce deeply penetrates the pasta, making it aromatic and tasty. A special charm of tagliatelle is given by parmesan shavings and bright Italian spices.
