Sunday Pasta®: Tagliatelle ai Funghi Porcini
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This little porcini went to market. This little porcini stayed home. And this little porcini went wee, wee, wee, all the way onto my tagliatelle. Porcini, plural for porcino, or piglet, are a favorite of man and swine alike. Formally known as boletus edulis, they are said to have been given the name porcini over the centuries in Italy both because they look like piglets and/or because pigs love to eat them. Porcini are boldly flavored and very versatile, partially because they can be dried, and then reconstituted with water, but also because they’re delicious with pasta, risotto, soup, and even on their own as a contorno or side vegetable. Although Italian folklore has it that they sprout with the new moon, in reality they do well with a lot summer rain, followed by the drop in fall soil temperatures. You and your pigs can find them near pine, spruce, hemlock and fir trees, though I suggest that you pay a little more and get them at the market and then quickly onto your own tagliatelle.
Buon Appetito!
Ed Garrubbo
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Ingredients
Instructions
Clean the mushrooms. If using dried porcini, soak them in cold water for 20-30 minutes until their size and moisture are restored. Slice them into bite sized pieces. In a large skillet, heat the oil and add the garlic. Cook until golden. Add the mushrooms and cook over medium heat for 15-20 minutes. Add salt and pepper to taste.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain it, retaining one cup of the cooking water. Add the pasta to the mushrooms, add the parsley, and then cook together for about a minute. Add some of the retained cooking water if necessary. Serve immediately with a sprinkle of Parmigiano.
Edwin Garrubbo
Ed Garrubbo has been studying, cooking, searching for, and thinking about la cucina italiana for as long as he can remember. Learning from his parents and grandparents, he cooks a wide range of Italian dishes and visits restaurants, cooking schools, markets, and food artisans across Italy, and wherever Italians practice their craft. He is a member of the Accademia Italiana della Cucina, a cultural institution of the Italian government, and is also an attorney and investor. He is a citizen of both the United States and Italy.
Benvenuti alla Guida Garrubbo! Join us as we share recipes, wine, stories, and all the good that comes from la cucina Italiana!
