When one is lucky enough to find porcini mushrooms in the mountains surrounding Cortona, especially in May and in September, the better way to taste them is with a nice dish of tagliatelle. The scent and the flavor of these mushrooms make this dish simply delicious, a simple recipe that definitely deserves to be tried at home when we have exquisite medium-size porcini mushrooms available.
to make tagliatelle
- 300 grs 00 flour
- 4 eggs
- 100 grs buckwheat flour
to make porcini mushroom sauce
- 500 grs fresh porcini mushrooms
- salt and pepper
- 2 cloves of garlic
- 1/2 glass white wine
- olive oil
- Put on a pastry board two kinds of flour and make a well in the middle.
- Add a pinch of salt, break eggs in the well and slowly whisk to absorb all the flour. While whisking, go wider and wider with the fork, bringing in some flour from the outer perimeter.
- After kneading, let rest dough for a few minutes on the pastry board, then roll out with a rolling pin and flat to a smooth pasta sheet.
- Let pasta sheet dry for a few minutes then roll and cut into ½ cm strips to obtain your tagliatelle.
- Open and spread tagliatelle on a dry surface and let dry.
porcini mushroom sauce
- Cut mushrooms into 1 cm slices and put in a frying pan with oil, garlic, salt and pepper. Cover and let cook for 5-6 minutes.
- Pour white wine and leave the pan over a high flame until wine is evaporated.
- Drop your tagliatelle in a pot of salted boiling water and cook al dente.
- Drain and sauté on the frying pan with mushrooms, so that your pasta will absorb the porcini cooking water and all its flavors.
- Sprinkle with finely chopped parsley before serving.