11/10/2015 by Cristiano Bonino 0 Comments
Tagliolini ai Funghi (Tagliolini with Mushrooms)
Inspired by Zia Rita (Cristiano’s Aunt from Veneto) who did not train as a chef and who has been cooking for her family and friends her amazing and delicious creations featuring different regions of Italy.
You might enjoy a similar recipe on our tours in different regions of Italy!
Ingredients for 4 people:
- 450 grams (1 pound) homemade tagliolini (see recipe here to make your own or use dried pasta such as spaghetti or linguine)
- 1 gallon water
- 1.5 Tbsp salt
- 300 gr (~10 oz) fresh mushrooms such as porcini, chanterelle, cremini or portobello
- 1 garlic clove
- 4 Tbsp of EVOO
- 1 tsp minced fresh parsley
- Set a gallon of water over high heat for the pasta
- While it is warming, thoroughly rinse the mushrooms to remove any dirt and chop the mushrooms roughly
- Peel and sauté the garlic (finely minced or whole, as you prefer) in a pan with 2 tablespoons of EVOO until it lightly browns
- Add the mushrooms and cook until the water released is all gone
- Mince and add the parsley to finish
- When the pasta water boils, add the salt (it should taste slightly salty. Adjust as needed)
- "Butta la pasta" ("throw in the pasta" in Italian) and watch carefully—drain them as soon as the tagliolini start to float (If you have any extra, you can freeze in a bag for your next meal)
- If you use spaghetti or linguine instead cook for one minute less than suggested on the package. Taste the pasta before draining it to confirm "al dente"
- Sauté the pasta for a few minutes with the sauce in the pan over medium heat and the remaining EVOO
- Serve on the plates and sprinkled with parsley and EVOO