Pappardelle ai porcini
alice96
Preparation time
50 minutiDifficulty
DifficileCooking time
20 minutiServings
4Una ricetta che profuma di casa, di nonne che impastano con mani esperte e di boschi autunnali. Questo piatto è pura poesia casareccia, dove la semplicità degli ingredienti incontra l’amore per la cucina. Le pappardelle, larghe e rustiche, sono fatte a mano, tagliate grossolanamente, come si faceva una volta, per raccogliere al meglio il sapore intenso dei funghi porcini.
Ingredients
- Porcini mushrooms400 g
- Type 00 flour300 g
- Remilled durum wheat semolina100 g
- Parmigiano Reggiano DOP50 g
- Butter50 g
- Eggs4 u (240 g)
- Extra virgin olive oil2 tablespoons
- Garlic1 clove
- Fine saltto taste
- Black pepperto taste
- Parsleyto taste
Procedure
0. Start by placing the flour and semolina in a mound on a wooden board. Crack the eggs into the center, add a pinch of salt, and begin beating gently with a fork. Then, using circular motions, slowly incorporate the flour from the sides.
1. Knead the dough by hand for at least 10 minutes, until smooth and elastic. Wrap it in plastic wrap and let it rest at room temperature for 30 minutes.
2. After resting, roll out the dough with a rolling pin, keeping it not too thin (about 1-2 mm). Cut the pappardelle into strips about 2-3 cm wide, without worrying about precision: each strip tells the story of whoever made it. Dust them with a little semolina and set aside.
3. Clean the porcini mushrooms with a damp cloth, removing any soil residue, and cut them into slices that are not too thin.
4. In a large skillet, melt the butter with a drizzle of oil. Add the whole garlic and let it brown for a minute, then remove it. Add the mushrooms and cook over medium-high heat for 8-10 minutes, until soft and lightly browned. Season with salt and pepper.
5. Chop the fresh parsley and add it to the mushrooms only at the end of cooking to preserve their aroma.
6. Bring a pot of salted water to a boil and cook the pappardelle for 2-3 minutes. Drain them directly into the pan with the mushrooms, adding a ladle of the cooking water to combine. Sprinkle with grated Parmesan and stir gently to create a creamy sauce.
7. For an even more authentic touch, use freshly picked porcini mushrooms: their aroma will elevate the dish to a whole new level. For an even more intense aroma, add a pinch of white pepper or a drizzle of truffle oil before serving. This dish is a tribute to mountain cuisine, a return to simplicity and authenticity.
Did you enjoy this recipe? Show your appreciation by giving the author some Gourmet Coins!
Creation date Nov 21, 2024
Report recipe
Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.