PAPPARDELLE AL FUNGHI

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A delicious easy rustic recipe from Tuscany

INGREDIENTS

• 1/2 Kg pappardelle

• 1/2 Kg mixed mushrooms (such as porcini, cremini, oyster, shiitake or maitake), stems removed & sliced

• 4 tablespoons extra virgin olive oil

• I medium Spanish onion, finely chopped

• 2 cloves garlic, finely chopped

• 1/2 cup dry white wine

• 2 teaspoons thyme, freshly chopped

• I teaspoon fresh lemon juice

• 2 tablespoons parsley, chopped

• Salt & freshly-ground black pepper, to taste

• Parmigiana freshly grated, for serving

METHOD

• In a 12-14-inch saute pan, heat the extra virgin olive oil over high heat until it is smoking. Add the chopped onion and garlic and cook them over high heat for 5 minutes, until the onions are a light golden brown.

• Add the chopped mushrooms, and continue cooking until they have given up most of their water, about 9-10 minutes. Add the wine, thyme, salt, and pepper, to taste, then reduce the heat to medium. Cook the sauce for 5 more minutes, until the mixture is of a ragu consistency. It is suggested to soak the chicken in milk before frying! This will give you moist and juicy results.

• Bring 5.5 litres of water to a boil, and add 2 tablespoons of salt. Drop the pasta in the pot, and cook it until al dente. Drain the pasta, reserving the cooking water, and add the pasta to the ragu. Add the pasta to the pan with the mushroom ragu, and toss.

• Add the lemon juice and parsley, and toss over high heat for I minute to coat the pappardelle evenly, adding a ladleful of pasta water if needed. Check the seasoning for salt and pepper, and adjust, if necessary.

• Divide the pasta evenly among four warmed pasta bowls, top each dish with the freshly-grated Parmigiana and serve immediately.

Seb
Author: Seb

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