|
About ½ pound (less for dried, more for fresh) maltagliati
½ pound fresh, young, firm porcini (caps no more than 2 inches across)
5 ½ tablespoons butter
2 garlic cloves, thinly sliced
Grated Parmesan, to serve
Also good with this recipe
fregola, pappardelle, tagliatelle |
|
 |
MALTAGLIATI AL FUNGHI PORCINI
Porcini |
A simple sauce with the king of wild mushrooms – earthy and heavenly all at once. This sauce is quick to make and can be done as the pasta cooks.
Clean the porcini (wipe the caps with a damp cloth, and carefully pare the skin from the stalks) and slice ½ inch thick. Heat the butter in a wide pan over a high heat, and brown the mushrooms for 2 minutes on each side; add the garlic as you turn the slices. Add the maltagliati to a pot of boiling well-salted water while the mushrooms cook. Add about ¼ cup of the pasta’s water to emulsify the butter, shaking the pan until you’re satisfied. Drain the pasta, marginally undercooked, and toss in the pan until the sauce is thick enough to coat. Serve with a little Parmesan and a glass of red.
|
|
