Recipe 6: It’s a long time I wasn’t eating fresh pasta so last night it came the moment for a classic porcini mushrooms tagliatelle, easy quick and good as usual.
Ingredients for 3 people: 50gr dried porcini mushroom and 50-100 gr fresh mashroom, garlic, salt, oil, 300 gr tagliatelle, Parmesan, white wine onion and parsley.
Put the dried mushrooms in some warm water and let them there a bit. Then pass them on the fire and let them boil. In the meantime put to boil the water for the tagliatelle. Then drain them keeping their water in a side and place them in a pan with garlic onion oil and some parsley.
Then add the fresh mushrooms in slices, some salt and some of the water you put in a side. When evaporated, add the wine and wait for it to evaporate too. Then add some more water if all the mushrooms are not cooked. When the water for the pasta will boil, add the tagliatelle following the time written on the bag. If they are really fresh they won’t take too much.
When almost al dente, I added just a bit of milk to the mushroom to make them more creamy, and then I toss in there the tagliatelle as soon as drained.
Serve it hot with some chopped parsley and Parmesan cheese.
Ps. Quant’era che non mangiavo le tagliatelle? Non mi ricordo proprio piu’! Tu le facevi ogni tanto con i funghi porcini, ma qui sono impossibili da trovare percio’ ho unito secchi con qualche fungo fresco ma ho anche aggiunto troppo rosmarino che dava un po’ un sapore amarognolo. Meglio stare alla ricetta!
Recipe 116: I will start saying that was very difficult to find the “radicchio” here in London… i think i went very near with the Red Chicory, but i’m not still so sure it’s exactly the same vegetable. I mean the one sold in Italy it’s more tasty and it’s a bit bigger than the red Chicory i found in the supermarket, but for this recipe this will work fine.
There are different options to make pasta with radicchio: you can use Gorgonzola, cream, or just butter or oil, but i decided to follow my mum crepes recipe. I remember i loved those. So i just swap the crepe for tagliatelle and i hoped it was a good choice. Yes it’s a very reach sauce and a bit heavy, but it’s GOOD!
For 3 people i used: 300gr Tagliatelle ( i didn’t take the egg ones because too reach considering the sauce) – 280gr Red Chicory (in Waitrose they sell it in packet of 140 gr), a bit of butter, white wine, 1 onion, 100gr Emmental cheese, Parmesan, salt and a bit of chilli.
First of all i prepared the Besciamella like i previously explained. Then i washed and cut in little pieces the red chicory. In the meantime in a pan i put a bit of butter and the onion as usual, until it became goldish. Add then the red chicory, some chilli and add some water to let it cook. When the chicory starts to be soft and cooked you can add a bit of white wine to give more taste and to finish the cooking.
You can now put on the gas the water for the tagliatelle, with some salt and wait until is boiling to put the pasta. In the meantime the chicory will have changed color and consistency, becoming very soft and you can now add some besciamella and grated Emmental. This will melt but if you need, you can also add some milk to make the sauce a bit more liquid.
Try the sauce and add salt and pepper or chilli if needed. When the pasta will be ready, just mix all together ans serve with Parmesan and more pepper if you like it.
PS. Mamy ero cosi’ tanto curiosa di provare di nuovo la tua salsa al radicchio che ho pensato di farne una versione con la pasta invece delle tue crepes… ok magari non e’ la stessa cosa perche nulla supera la besciamella messa al forno, ma a me ‘ste tagliatelle sono piaciute. E poi considerato che trovare il radicchio qui e’ stata un’impresa, aggiungere un po’ di sapore in piu’ con la besciamella e’ meglio… mi e’ sembrata un po’ troppo insipida la cicoria rossa che vendono qui, ma la besciamella e l’emmental insieme sono spaziali. La prosima volta sarei curiosa di farci una lasagna vegetarana con questa ricetta!