
Ingredients:
1 pound pappardelle
1/2 cube unsalted butter
1T extra virgin olive oil
2 cloves of garlic
1/3 pound of fresh porcini mushrooms
1/4C freshly grated parmigiano
fresh Italian parsley (optional)
Directions:


Start a pot of water boiling. After brushing off the porcini to clean it, slice it into very thin slices and set aside. In a saute pan add the butter and olive oil and melt them slowly over a low heat. Peel the garlic cloves and smash slightly with the side of a broad knife. If the water is boiling start the pappardelle cooking. When the butter has melted, add the garlic, increase the heat to medium low, and saute to impart the garlic flavor into the butter. Remove the garlic and add the sliced porcini, stirring constantly until the porcini have released their fluid and are limp. Your aim is to get a custard like mouth feel from the porcini.


Drain the pasta and add to the saute pan, mixing it into the butter sauce. When the liquid from the pasta had reabsorbed into the pasta, add the freshly grated Parimgiano and stir until it incorporates well into the pasta. Plate and serve. You may add freshly chopped parsley for a more colorful presentation.

No comments:
Post a Comment