Tagliatelle with mushrooms (Tagliatelle ai fungi)
4-6
MEDIUM
PREP TIME
10 MINS
COOK TIME
25 MINS
TOTAL TIME
35 MINS
RECIPE PROVIDED BY
Zia Lucia
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INGREDIENTS
- 500g fresh mushrooms (we have used
fresh porcini mushrooms but the dried ones are also good – just remember to hydrate them first, sieve the liquid and use it in the sauce) - 240 ml white wine
- 1 tablespoon fresh chopped parsley
- 400g dried tagliatelle
- 200g grated Parmesan cheese
- Salt and pepper
- 2 tablespoons Terre Di San Vito organic extra virgin olive oil
- 2 garlic cloves finely chopped
INTRODUCTION
Our family love mushrooms and this time of year we have everything from button mushrooms to fabulous porcini and truffles!
This is a quick and easy recipe. Even if you’re not a mushroom lover, you really should give this recipe a try! An Italian classic that is delicious. If you can get fresh porcini then perfetto – if not, mix some dried porcini with button mushrooms or any mushroom you like!
METHOD
1
Cooking the dish
- In a large frying pan, gently heat the olive oil.
- Add the chopped garlic and sauté for a couple of minutes.
- Add the sliced mushrooms and cook until soft.
- We used fresh porcini mushrooms as they’ve just come into season (Remember if using a range of mushrooms, they may have different cooking times)
- Add your white wine and cook until it reduces by half then add salt and pepper.
- Remove half the mushroom mixture and place into a blender (or container with hand whisk).
- Bring a pan of well-salted water to a boil and add your tagliatelle.
- Do not cook it fully – leave it with a
bite (al dente) as it will continue to cook when you add it to the pan with your sauce. - When the tagliatelle is al dente, drain (keep back 1 cup of the pasta cooking water) and add the tagliatelle to the pan with your mushrooms.
2
Preparing the creamy sauce
- Into your blender with half the mushrooms, add half the parmesan, half the parsley and 1 cup of the water used to cook the pasta and blend until it turns into a deliciously smooth, cream sauce.
- Add the cream sauce to the pan with the mushrooms and mix well.
3
To serve
- Place into a large serving dish, sprinkle with the remaining parmesan and parsley and serve with a little drizzle of our Terre Di San Vito’s extra virgin olive oil.
- I am sure you already have one of our beautiful terracotta jars on your dinner table but if not, this would be the perfect time to have one and to drizzle the delicious olive oil over the pasta!
Buon appetito!
4
Top tips:
- Always serve this with a bottle of our fabulous Terre Di San Vito white wine Apeneste!
