Pasta with porcini and Parmesan
How to make Pasta with porcini and Parmesan recipe - Use an assortment of dried wild mushrooms instead of the porcini. Pâtes aux cèpes et Parmesan recette
Serves 4
Ingredients:
1 tbsp olive oil
1 red onion, finely chopped
¼ cup dry red wine
1¾oz (50g) dried porcini mushrooms, soaked in 1¼ cups boiling water for 15 minutes
one 1¾oz (50g) rind from a piece of Parmesan cheese (or a 1¾oz chunk of Parmesan cheese), plus freshly grated Parmesan, for serving
12oz (350g) dried tagliatelle (fettuccine)
handful of finely chopped
flat-leaf parsley
few sprigs of fresh thyme (leaves only)
2 tomatoes, peeled and diced
sea salt and freshly ground black pepper
Method:
1 Heat the oil in a frying pan, add the onion and a pinch of salt, and cook over low heat for 5 minutes or until soft. Turn up the heat, add the wine, and allow to bubble for a couple of minutes. Drain the mushrooms (reserving the liquid) and chop coarsely. Add mushrooms and cook for 1–2 minutes. Stir in the Parmesan.
2 Strain the reserved mushroom liquid through a sieve, then pour into the pan. Bring to a boil, then simmer for 10 minutes, stirring occasionally. Meanwhile, cook the pasta as the package directs. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss with the reserved cooking water.
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