PORCINI RAGU

Updated: Jan 1

Welcome to fall!

With the cold weather coming in and the shorter days, we have a tendency to crave the heartier, full flavored dishes that warm us up.

This month we are offering up a really satisfying sauce that will please everyone, vegetarians and vegans too.

So imagine you have just foraged in the woods and come home with some fresh, pulp porcini mushrooms and you've made up some pappardelle or strapponi by hand... this is the condiment to make your evening complete!



Fresh Porcini Mushrooms

SERVINGS​ : 4-6

PREP TIME​ : 30 mins

LEVEL : Medium

INGREDIENTS​ : Extra virgin olive oil 2 shallots finely minced 500g fresh porcini, cleaned and chopped 10g dried porcini, rinsed 1⁄2 a cup of red wine Salt & pepper to taste

DIRECTIONS​ :

In a large saucepan over medium heat, add oil and shallots and cook until the shallots are translucent.

Add fresh porcini, a pinch of salt and cook until they start releasing water.

Add red wine and black pepper and reduce the heat. Simmer until the mushrooms are fully cooked.

When your pasta is al dente and ready for finishing, reheat the sauce, and, in the same saucepan sauté your pasta before serving.

If the pasta looks dry, remember to add à tablespoonful at à time of pasta water during the finishing sauté to keep creamy.

Serve in a hot plate and garnish with Parmigiano shavings if desired.

LANGUAGES SPOKEN

ITALIANO
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