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Cover: Mamma Mia!

18Jul 12

Porcini Papardelle

Porcini PappardellePappardelle is a broader version of tagliatelle, usually about an inch (2.5/3 cm) wide. It’s a delicious form of pasta, and reputedly gets its name from the verb “pappare”, which translates as to ‘scoff’ or ‘gobble’ up. Very appropriate!
Porcini mushrooms, whose Italian name is derived from ‘piglet’, belong to the genus Boletus, and are unquestionably the emperor amongst fungi, at least as far as we in Italy are concerned. (In England, they are called ceps.)You could use other mushrooms in this dish, but why do that? This recipe is really all about the particular flavour of the porcini, which is a blend of creamy, meaty and nutty flavours, a literal taste of their symbiotic relationship with the wooded areas where they grow (at least the wild ones).
I also recommend my mushroom risotto. Delicious! (If I do say so myself!)

It doesn’t take much to modify this dish. You could add bacon, chicken, courgettes, or all three. Or some cream, or a little dry white wine. We enjoyed a version of this we once tried where we used a little leftover roast rabbit. A green leafy salad, some crusty bread, and a dry white wine will all complement this dish perfectly.

Porcini Papardelle
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
It’s a delicious form of pasta, and reputedly gets its name from the verb “pappare”, which translates as to ‘scoff’ or ‘gobble’ up.
Ingredients
  • 3 tablespoons of olive oil
  • 25g butter, cubed
  • 1 clove of garlic, sliced paper-thin
  • I red chilli (fresh), deseeded and finely chopped
  • 1 or 2 tablespoons of chopped parsley
  • The juice of ½ a lemon
  • 200g porcini mushrooms, cleaned
  • 200g papardelle pasta
  • 50-100g Parmesan cheese shavings
  • Salt and pepper
Instructions
  1. Start by making the sauce. After cleaning the porcini, slice them quite thinly (2 or 3 mm). Bring the oil in a heavy based frying pan up to a low heat, add the garlic and chilli, allowing them to infuse the oil, but being careful to ensure they don’t burn or get at all scorched.
  2. Turn up the heat and add the mushrooms, cooking them until they are tender and have taken on some colour, caramelizing very slightly. Turn off the heat and add the butter, stirring it in as it melts. Add the parsley (set a little aside for garnishing) and lemon juice.
  3. Now you can get on with the pasta. Cook the pasta in a large pan of lightly salted boiling water, until al dente. Reserve a cupful of the cooking liquid and drain the pasta.
  4. Mix the pasta with the mushrooms and sauce, and return to a medium heat, adding the reserved cooking liquid. When it’s all combined, and the pasta is unctuously coated, serve onto warmed plates or bowls, adding salt and pepper to taste, generous amounts of Parmesan shavings and the remaining chopped parsley.

 

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About Gianluca Dievole

My Badge: Assistant

About

Buon' giorno! Welcome to my Italian food blog. I am Italian, and proud of it! Italy has so much going for it: with one foot quite literally in the beautiful Mediterranean, my country’s climate and location give us an amazing cornucopia of ingredients, which is why our culture is steeped in a hearty romantic culinary tradition. My wife and I love our food, so all my recipes are designed for two. If you're cooking for an average sized modern family - perhaps not the traditional extended Italian family - just double the quantities.