How to cook tagliatelle with dried porcini mushrooms?
The tagliatelle with dried porcini mushrooms They are a classic dish of the Emilian tradition, perfect for enhancing the autumn flavours and bringing to the table a rich and enveloping first course. Dried porcini mushrooms, typical of the hills and mountains of Emilia, are appreciated for their intense aroma and strong flavour.
Here's how to best use them to season tagliatelle, according to Emilian tradition.
Ingredients (for 4 people):
- 350 g of fresh egg tagliatelle
- 40-50 g of dried porcini mushrooms
- 1 clove of garlic
- 1 shallot (or small onion)
- 1 sprig of fresh parsley
- Vegetable broth qb
- Extra virgin olive oil
- 40 g of butter
- Parmesan cheese grated to taste
- Salt And pepper qb
Preparation:
1. Soak the porcini mushrooms:
The first step to prepare tagliatelle with dried porcini mushrooms is rehydrate the mushrooms . Place the dried mushrooms in a bowl and cover them with warm water, leaving them to soak for about 30 minutes . This step is essential to ensure that the mushrooms regain their soft consistency and release all their aromas.
Once soaked, drain them, but Don't throw away the soaking water ! Filter it with a fine mesh strainer or gauze to remove any impurities, and set it aside: you will need it to flavor the dressing.
2. Prepare the dressing:
In a large pan, heat a drizzle of extra virgin olive oil together with the butter . Add the finely chopped shallot and garlic whole, which you can remove later for a more delicate flavor. Fry over low heat until the shallot becomes translucent.
At this point, add the rehydrated porcini mushrooms and let them brown over medium heat for a few minutes, stirring often. Pour a ladle of vegetable broth or mushroom soaking water, which will give the dish a more intense flavour, and leave to cook for about 10-15 minutes , until the mushrooms are soft and well cooked. Add salt And pepper as you like.
3. Cook the tagliatelle:
Meanwhile, bring a pot of salted water to the boil and cook the fresh tagliatelle egg. Fresh pasta cooks quickly, usually just 30 minutes are enough 2-3 minutes . Drain them al dente and keep a ladle of cooking water, which you can use to better bind the seasoning.
4. Assemble the dish:
Add the drained tagliatelle directly to the pan with the porcini mushrooms. Sauté the pasta over high heat to mix everything together, adding a little cooking water if necessary to obtain the right creaminess.
Finally, add a handful of chopped fresh parsley and a generous round of Parmesan cheese grated. This cheese, symbol of Emilia, will enrich the dish with its tasty note and perfectly balanced with the porcini mushrooms.
Advice:
- If you prefer a stronger flavour, you can blend the mushrooms with a little white wine before adding the broth.
- For an extra touch, you can add a pinch of chili or a few flakes of fresh truffle over the tagliatelle, combining the flavours of the Emilian mountains.
The tagliatelle with dried porcini mushrooms are a perfect example of how Emilian cuisine knows how to transform simple ingredients into extraordinary dishes. This dish celebrates the authentic taste of porcini mushrooms, accompanied by fresh tagliatelle, strictly egg-based.
Enjoy your meal!