Fusilli with Chanterelle and Nettle Ragout
Pasta and Pizza • Italian
Description
Fusilli can easily be replaced with penne or similar types of pasta, and you can try using tagliatelle (wide pasta), but not spaghetti.
Ingredients
- Fusilli pasta 20 oz
- Young Nettle 1 bunch
- Onion 1½ heads
- Celery stalk 3 pieces
- Dry White Wine 0 fl oz
- Truffle Oil 1 tablespoon
- Olive Oil 2 tablespoons
- Chanterelles 10 oz
- Grated Parmesan cheese 0 oz
Step-by-Step Guide
Step 1
Wash, clean, and dry the chanterelles.
Step 2
Remove the stems from the nettle and blanch the leaves in boiling water. Let them dry and cut into julienne strips.
Step 3
Sauté in olive oil for about 5 minutes over high heat, stirring constantly.
Step 4
Add finely chopped onion and celery cut into thin slices. Reduce the heat and simmer for another 5 minutes, then add the white wine and nettle, and simmer for another 5 minutes to evaporate the alcohol, keeping it warm.
Step 5
Cook the fusilli according to the package instructions until al dente. Two minutes before the cooking time is up, reserve a ladle of the cooking water.
Step 6
Drain the water and mix the fusilli with the chanterelles, gradually adding some of the reserved cooking water to prevent the dish from being too dry, and drizzle with truffle oil.
Step 7
Serve topped with Parmesan or Grana Padano.
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